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!
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!
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.
* 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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