Photo: Markus Spiske
Sundried Tomato Tapenade
9 ingredients
20 min
8 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
265
Calories
4g
Protein
24g
Fat
10g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cream Cheese | 1 oz (28g) | 99 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1/4 teaspoon cayenne pepper
- 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
- 3 cloves garlic, minced
- freshly ground black pepper to taste
- 1 (8 ounce) package cream cheese, halved lengthwise
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes