Recipe by Alexis
"A to-die-for take on the usual olive tapenade. Don't use California sundried tomatoes because they are too sweet!
Every time I make this I get requests for the recipe! I've never actually had the patience to chill this and always end up serving it right away. It's a huge hit!
Serve with your favorite crackers."
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1 (8 ounce) jar
Mediterranean sun-dried tomatoes packed in oil, drained and chopped
chopped pitted Kalamata olives
chopped pitted green olives
freshly ground black pepper to taste
1 (8 ounce) package
cream cheese, halved lengthwise
I tried this recipe this weekend, and it was super easy to make and was a crowd-pleaser! I served with crackers and apples.
Simply fantastic, just follow the instructions. No changes needed. Great recipe!
So easy to make and full of flavor. In addition to serving over cream cheese as recommended by the recipe author, this would make a fantastic topping for crostini. Thanks Alexis for sharing your recipe, this is a keeper.
terrific made for christmas eve making now for new years eve everybody loved it! bTW I had to use California sun dried tomatoes because that's all I could find tasted fine to me! :)
Awesome recipe. Two garlic cloves were enough. I added fresh basil which took this to the next level. Wonderful flavour and texture. Can't wait to make it again.
Sooo easy and good! I added about 3/4 cup canned pitted green olives (not the kind you find in a jar in a pickle brine) just because we love this type of olive and 1/3 cup of chopped kalamata olives as the recipe states. I added about a teaspoon of drained and chopped capers also! I used the olive the tomatoes were packed in. VERY FLAVORFUL! Wonderful with the cream cheese but also very good spread onto crostini bread! Thank you Alexis! This is a keeper!
I have made this 3 times this summer to bring to gatherings. Always a hit.
* Percent Daily Values are based on a 2,000 calorie diet.
Sundried Tomato Tapenade
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 159
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