This dip is so easy to make and can be eaten on so many occasions. Serve with challah on Shabbat or with breakfast during the week – it will definitely wake up your taste buds!
In a food processor, combine olives, capers, basil, parsley, mayonnaise, olive oil, and garlic powder. Pulse until desired consistency.
Serve at room temperature as a Shabbat dip with challah, or enjoy on toast or crackers.
Store in a sealed container for up to one week in the fridge.