Tapenade dip

Tapenade dip
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Tapenade dip ingredients

  • 1⁄2 (45g) can drained anchovy
  • -fillets
  • 1 T Drained capers
  • 12 Pimento-stuffed green olives
  • 1⁄2 t Seasoned pepper
  • 1⁄3 c olive oil
  • 1 Egg yolks

Cooking Tapenade dip

1. Blend or process anchovies, capers, olives, seasoned pepper and 2 tablespoons of the oil until well combined.
2. Add egg yolk, blend until just combined.
3. Add remaining oil in thin stream while the motor is operating.
4. Refrigerate until served.
5. Good with fresh vegetable sticks.

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