Sundried Tomato Tapenade
"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."
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 3 cloves garlic minced
- 1 tablespoon olive oil
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon cayenne pepper
- freshly ground black pepper to taste
- 1 (8 ounce) jar mediterranean sun-dried tomatoes packed in oil drained and chopped
- 1/3 cup chopped pitted kalamata olives
- 1/3 cup chopped pitted green olives
- 1 (8 ounce) package cream cheese halved lengthwise
- Carbohydrate 1.40589312643184 g
- Cholesterol 0 mg
- Fat 0.717131875414031 g
- Fiber 0.117387497832921 g
- Protein 0.16539187505519 g
- Saturated Fat 0.098399500055855 g
- Serving Size 1 1 serving (8g)
- Sodium 29.2718125255351 mg
- Sugar 1.28850562859892 g
- Trans Fat 0.0279587500150943 g
- Calories 13 calories
Directions Stir balsamic vinegar, olive oil, and cayenne pepper together in a bowl; fold in sun-dried tomatoes, Kalamata olives, green olives, and garlic. Season with black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 2 hours to overnight. Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.
