Bring some olives into your life with Olive & Sun-Dried Tomato Tapenade! Serve the tapenade with crackers and you've got yourself a delicious hors d'œuvre.
What You Need
Original recipe yields 12 servings
1 can (6 oz.) pitted black olives, drained
1/4 cup sun-dried tomatoes
2 Tbsp. olive oil
1/3 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 plum tomato, chopped
1 tsp. chopped fresh parsley
1 Tbsp. KRAFT Grated Parmesan Cheese
thin woven wheat crackers
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Let's Make It
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.
Prepare olive mixture as directed; refrigerate up to 24 hours before spreading onto plate and topping with remaining ingredients as directed.
Serve with four-cheese thin woven wheat crackers.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 2 Tbsp. dip and 15 crackers each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.