Recipe by Pam R
"This recipe is wonderful served with a sliced baguette or plain crackers. It can also be mixed together with cream cheese and/or sour cream for a great vegetable dip, or tossed with pasta, potatoes or rice. Whenever I make this appetizer, I always get lots of requests for the recipe!"
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pimiento-stuffed green olives
pitted black olives
1 (6 ounce) jar
marinated artichoke hearts, undrained
hot banana peppers, seeded and cut into pieces
red bell pepper, seeded and coarsely chopped
capers, drained and chopped
I made half of this recipe and it will fill a 7 ounce jar when done. This is wonderful on toasted baguette bread, or crackers. I am going to try it on a wrap or sandwich also. After setting overnight you can taste the flavors in this spread. I made in my blender and did not take much time at all. Thanks!
I was looking for a recipe that did not have anchovies - served this at a party and it went real quick - and its an easy dish to make!!
a little busy.flavors don't blend well. look further.
First try.. it was wonderful! We loved the nice blend of flavors. I find that this recipe is very flexible to add and change ingrediants. But her original formula is absolutely delishious! Thanks Pam.. this was such a nice addition to our last few parties. Makes and amazing hostess gift too!
I made this for Easter and it was GONE! Compliments from even my brother in law who never says a thing! Left out the banana peppers cuz I wasn't sure what they were. Trying it with them today(I think) for Greek Easter-are they chile peppers or sweet yellow, fresh or jarred? Great either way I am sure. Thanks so much!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Best Tapenade Ever
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 48
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