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The BEST DIP EVER! Even if you don't like kalamata olives you will LOVE THIS RECIPE! I tried this while having lunch at the Biltmore in Phoenix, AZ...they are frequently asked for the recipe and graciously shared it. It's awesome!!!
16oz jar mayo
4oz Kalamata Olives (pitted)
1oz Parmesean cheese (coarsely grated)
6 cloves fresh garlic (I use 4 myself)
1oz FRESH Basil leaves
How To Prepare:
Drain olives of all liquid. Place olives, basil, garlic and parmesean in food processor and puree until micture begins to thicken. Add mayo and process for 2 additional minutes. Chill before serving.
Great for dipping red peppers, cucumbers, whatever veggie you like!