Title: Tapenade Dip
Categories: Dips
Yield: 6 Servings

1/2 (45g) can drained anchovy
-fillets
1 tb Drained capers
12 Pimento-stuffed green olives
1/2 ts Seasoned pepper
1/3 c Olive oil
1 Egg yolk

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

Source: Australian Woman's Weekly, Mediterranean Cookbook Posted by Linda
Davis

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini