My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all





Thursday, December 22, 2011

Tapenade Dip

Are you planning a Feast of the Seven Fishes for Christmas Eve? This would make a lovely dip to serve with raw vegetables. Another make ahead! Can't have too many of those during the holidays.

Tapenade Dip
about 10 servings if you have other appetizers
print recipe

1 (6 1/2-ounce can white solid-pack tuna fish, drained
2 anchovy filets
1 tablespoon anchovy oil
4 tablespoon chopped ripe olives
1/2 small onion, grated
1 clove garlic crushed
1/4 cup chopped celery
1/4 cup cubed cooked potatoes (Don't leave this out: contributes to smooth texture)
1/2 teaspoon Worcestershire sauce
Dash of Tabasco sauce
Juice of 1 small lemon
Freshly ground black pepper
1/2 cup mayonnaise

Put all ingredients into container of electric blender and blend until smooth. I use the food processor.

4 comments:

  1. i am going to make this right now! the blog tech is going to a feast of the seven fishes and he can take this along with your crab!

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  2. this is terrific! i just made it and i can't wait for everyone to try it. i tweaked it a bit and will post it tomorrow!

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  3. I love this, and would never have guessed it had potatoes in it - how funny!

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