Wonderful dip for roasted vegetables, steamed artichokes or for sandwiches, salads and dips.
1 Tablespoon Basil Extra Virgin Olive Oil
1/2 Teaspoon California Basil
1/2 Teaspoon Garlic Powder
1 Cup Mayonnaise
Ground French Peppercorn Blend
1 Pinch Kosher Sea Salt Flakes
Heat small saucepan over low. Add olive oil and heat for just 30 seconds before removing pan from heat. Add basil, garlic, salt and pepper to oil and let cool at room temperature.
When oil is cool, mix in mayonnaise and transfer to airtight container. Store in refrigerator for use on sandwiches, salads and dips.
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