Olive & Sun-Dried Tomato Tapenade

By á-5531

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

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.