Olive & Sun-Dried Tomato Tapenade
By á-5531
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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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