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Olive & Sun-Dried Tomato Tapenade

Olive & Sun-Dried Tomato Tapenade

Prep time10 min
Total time10min
ServingsMakes 1-1/2 cups, or 12 servings, 2 Tbsp. dip and 15 crackers each.
  • 1 can (6 oz.) pitted black olives, drained
  • ¼ cup sun-dried tomatoes
  • 2 Tbsp. olive oil
  • ⅓ cup light sour cream
  • 1 plum tomato, chopped
  • 1 tsp. chopped fresh parsley
  • 1 Tbsp. grated Parmesan cheese
  • TRISCUIT Thin Crisps Crackers
  • 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.
Nutrition Notes

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

Recipe Tips
  • Make Ahead
    Prepare olive mixture as directed; refrigerate up to 24 hours before spreading onto plate and topping with remaining ingredients as directed.
  • Substitute
    Serve with your favorite variety of TRISCUIT Thin Crisps Crackers.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 8g 
   Saturated fat 1.5g 
   Trans fat 0g 
Cholesterol <5mg 
Sodium 260mg 
Carbohydrate 23g 
   Dietary fiber 4g 
   Total sugars <1g 
   Added sugars 0g 
Protein 4g 
Vitamin A2 %DV
Vitamin C2 %DV
Calcium2 %DV
Iron10 %DV
Potassium4 %DV
Vitamin D0 %DV

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