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Olive & Sun-Dried Tomato Tapenade

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Ingredients

  • 1-6 oz. can pitted black olives, drained
  • 1/4 c. sun-dried tomatoes
  • 2 Tbls. olive oil
  • 1/3 c. reduced fat or light sour cream
  • 1 plum tomato, chopped
  • 1 tsp. chopped fresh parsley
  • 1 Tbls. grated parmesan cheese
  • Triscuit Thin Crisps

Details

Preparation time 10mins
Cooking time 10mins

Preparation

Step 1

Process first 3 ingredients in food processor until well blended.

Spread onto serving plate; top with sour cream, plum tomatoes, parsley and cheese.

Serve with crackers.


(Make ahead) -- prepare olive mixture as directed; refrigerate up to 24 hours before spreading onto plate and topping with remaining ingredients as directed.

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