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My review
Best Tapenade Ever
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Pam R
"This recipe is wonderful served with a sliced baguette or plain crackers. It can also be mixed together with cream cheese and/or sour cream for a great vegetable dip, or tossed with pasta, potatoes or rice. Whenever I make this appetizer, I always get lots of requests for the recipe!"
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Ingredients
25 m servings 56Original recipe yields 20 servings (3 1/2 cups)
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Directions
{{model.addEditText}} Print- In a food processor or blender, chop green olives, black olives, and artichoke hearts in batches until just spreadable; pour into a mixing bowl. Puree banana peppers and red bell pepper until just spreadable; mix into olive mixture.
- Stir in garlic, capers, basil, lemon juice, and olive oil until well blended. Tapenade will keep in refrigerator for up to 1 week.
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Reviews
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Newest
3/5/2008
I made half of this recipe and it will fill a 7 ounce jar when done. This is wonderful on toasted baguette bread, or crackers. I am going to try it on a wrap or sandwich also. After setting o...
7/16/2007
I was looking for a recipe that did not have anchovies - served this at a party and it went real quick - and its an easy dish to make!!
5/19/2011
First try.. it was wonderful! We loved the nice blend of flavors. I find that this recipe is very flexible to add and change ingrediants. But her original formula is absolutely delishious! T...
4/15/2012
I made this for Easter and it was GONE! Compliments from even my brother in law who never says a thing! Left out the banana peppers cuz I wasn't sure what they were. Trying it with them today(I ...