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Reviews Date of last review
Sun August 14, 2005
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Description: 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!!!
Ingredients: 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!
Number of Servings: 3 cups
Preparation Time: 5 minutes
Effort (Easy, Average, Difficult): Easy
 


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