Sun-Dried Tomato Tapenade

Add sun-dried tomatoes to traditional olive tapenade and spoon over cream cheese for a crowd-pleasing appetizer. Serve with your favorite crackers.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 200 Calories

Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 2 tablespoons balsamic vinegar
• freshly ground black pepper to taste
• 1 (8 ounce) package cream cheese, halved lengthwise
• 0.25 teaspoon cayenne pepper
• 0.33333334326744 cup chopped pitted Kalamata olives
• 1 (8 ounce) jar Mediterranean sun-dried tomatoes packed in oil, drained and chop
• 0.33333334326744 cup chopped pitted green olives

Recipe Instructions

Step 1

Stir balsamic vinegar, olive oil, and cayenne pepper together in a bowl; fold in sun-dried tomatoes, Kalamata olives, green olives, and garlic. Season with black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 2 hours to overnight.

Step 2

Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.