Skip to main content
Epicurious
Bon Appétit

Tapenade Dip

4.0

(14)

This is inspired by the dip served at Ca'Brea in Los Angeles. Try it with sliced boiled potatoes, crostini or vegetables.

Recipe information

  • Yield

    Makes about 1 1/3 cups

Ingredients

1 cup pitted Kalamata olives or other brine-cured black olives
1 cup fresh basil leaves
6 canned anchovy fillets
2 tablespoons drained capers
2 garlic cloves, coarsely chopped
1 tablespoon fresh lemon juice
1/2 cup mayonnaise

Preparation

  1. Blend all ingredients except mayonnaise in processor until finely chopped. Transfer to small bowl. Mix in mayonnaise. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.)

TagsCondimentDipOliveBasilHerbs & SpicesAnchovyFishSeafoodGarlicRoot VegetableVegetableDairy FreeGluten FreeNut FreeKetoQuick30 Minutes or LessEasyMake AheadNo-CookFood ProcessorBon Appétit
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like tiny tomato galettes and chimichurri grilled shrimp.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
This Cookout Menu Dials Up the Classics
The secret to juicy grilled chicken, a sheet-cake swap for banana pudding, and more reasons to light up the grill and have people over all summer long.