Deb’s Tapenade
This olive dip is perfect as an appetizer or a topping for meat. Slice little baguettes into rounds for dipping, or try breadsticks, crackers, sliced peppers, or other vegetables for dipping too.
Ingredients
- 2 (6 ounce) cans sliced black olives, drained
- 3 tablespoons capers
- ½ cup minced onion
- 1 clove garlic, minced
- 2 tablespoons chopped fresh parsley
- ¼ cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup chopped red bell pepper
Instructions
- Place the olives in a food processor or blender; pulse the olives until slightly chopped; remove to a bowl and set aside.
- Combine the capers, onion, garlic, parsley, Parmesan cheese, olive oil, balsamic vinegar, salt, black pepper, and about half of the red bell pepper in the food processor or blender; blend until finely chopped. Add to the olives and mix. Sprinkle remaining red pepper over the mixture.
Nutrition
Calories: 66kcalCarbohydrates: 3gProtein: 1gFat: 6gSaturated Fat: 1gCholesterol: 2mgSodium: 435mgPotassium: 29mgFiber: 1gSugar: 1gVitamin C: 6mgCalcium: 49mgIron: 1mg
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