Rating: 4.5 stars
28 Ratings
  • 5 star values: 21
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

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.

Recipe Summary

prep:
20 mins
additional:
2 hrs
total:
2 hrs 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Cook's Note:

For something extra, substitute some of the olive oil with the sundried tomato oil the tomatoes come in.

Nutrition Facts

200 calories; protein 3.8g; carbohydrates 8.9g; fat 17.6g; cholesterol 30.8mg; sodium 390.3mg. Full Nutrition
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