This is inspired by the dip served at Ca’Brea in Los Angeles. Try it with sliced boiled potatoes, crostini or vegetables.
Makes about 1 1/3 cups.
INGREDIENTS
DIRECTIONS
Blend all ingredients except mayonnaise in processor until finely chopped. Transfer to small bowl. Mix in mayonnaise. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.)
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