Olive & Sun-Dried Tomato Tapenade

8  Ratings
  • 10 min prep
  • 10 min total
  • Makes 1-1/2 cups, or 12 servings, 2 Tbsp. dip and 15 crackers each.


Olive & Sun-Dried Tomato Tapenade Recipe

Ingredients

  • 1 can (6 oz.) pitted black olives, drained
  • 1/4 cup sun-dried tomatoes
  • 2 Tbsp. olive oil
  • 1/3 cup light sour cream
  • 1 plum tomato, chopped
  • 1 tsp. chopped fresh parsley
  • 1 Tbsp. grated Parmesan cheese
  •  TRISCUIT Thin Crisps Crackers

Instructions

  • 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.

Recipe Tips

Make AheadPrepare olive mixture as directed; refrigerate up to 24 hours before spreading onto plate and topping with remaining ingredients as directed.

SubstituteServe with your favorite variety of TRISCUIT Thin Crisps Crackers.

111479

Nutrition Information

Makes 1-1/2 cups, or 12 servings, 2 Tbsp. dip and 15 crackers each.
  • Well-being Choice
  • Good Source of Fiber
  • Good Source of Iron

Carb Choices

1-1/2

Nutrition Notes

The crackers in these tasty appetizers are a good source of fiber.

Nutrition per serving:

    • Calories 170 
    • Total fat 8 g
    • Saturated fat 1.5 g
    • Cholesterol <5 mg
    • Sodium 260 mg
    • Carbohydrate 23 g
    • Dietary fiber 4 g
    • Total sugars <1 g
    •     Includes added sugars 0 g
    • Protein 4 g
    • Vitamin A 2 %DV
    • Vitamin C 2 %DV
    • Vitamin D 0 %DV
    • Calcium 2 %DV
    • Iron 10 %DV
    • Potassium 4 %DV
    • n/a indicates that data is not available

This recipe features:

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