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I’m always on the look out for nondairy dips and spreads. Cream cheese is over used in American cuisine. Try this spread even if you think you don’t like anchovies. In my experience people who say they dislike anchovies usually mean they don’t like them on pizza. The same people will tell me that they love Thai food which has anchovy-based fish sauce in nearly every dish.

During the winter, I will use fresh basil harvested at the end of the season which I have pureed in the food processor with a little olive oil and frozen in ice cube trays. There is also commercially available pesto (in tubes and jars) that will work. Look for a pesto that is high is basil and low in nuts and cheese. "Amore" brand from Italy works well.

1 cup pitted black olives (like Greek Kalamata)
2 anchovy filets
1- 2 minced clove garlic
3 T olive oil
1 T finely chopped basil
optional - capers (not my choice, but traditional)
pickled vegetables and/or chopped fresh herbs for garnish
Remove pits from olives.
Place all ingredients in food processor.
Blend until smooth.
Taste and adjust flavorings.
Garnish with a tiny piece of colorful Italian pickled vegetables or fresh herbs.
Makes about 1 cup
Notes The saltiness of the tapenade can be reduced by adding some plain (ripe) California black olives. Using part canned ripe olives also makes an interesting, smoother textured tapenade.
Other recipes
Lemon Lover's French Bean Dip
Easy Berry Vinegar
Copyright 2001 Dagmar Smith. All rights reserved.