Go Back
–+ servings

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Appetizer
Cuisine world cuisine
Servings 12
Calories 66 kcal

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
Keyword Deb's Tapenade
Tried this recipe?Let us know how it was!