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Appetizers

Olive & Sun-Dried Tomato Tapenade

Olive & Sun-Dried Tomato Tapenade recipe
photo by:kraft
Olives and sun-dried tomatoes get a whirl in the food processor for this tasty tapenade. Top with Parm and fresh tomatoes to keep guests dipping.
time
prep:
10 min
total:
10 min
servings
total:
12 servings, 2 Tbsp. dip and 15 crackers each
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What You Need

1
can  (6 oz.) pitted black olives, drained
1/4
cup  sun-dried tomatoes
2
Tbsp.  olive oil
1/3
cup  BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1
 plum tomato, chopped
1
tsp.  chopped fresh parsley
1
Tbsp.  KRAFT Grated Parmesan Cheese
 Thin woven wheat crackers

Make It

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.

Kraft Kitchens 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 four-cheese thin woven wheat crackers.
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