Photo of Sun-dried tomato tapenade by WW

Sun-dried tomato tapenade

SmartPoints® value per serving
Total Time
10 min
10 min
0 min
This spread is a delicious spin on an Italian classic. Made from ingredients that almost all have zero SmartPoints®, it works great mixed with roasted vegetables, as a baked-potato topper, or spread onto crackers or sliced cucumbers. We suggest not using sun-dried tomatoes packed in oil for this summery reinterpretation of the traditional olive spread. Instead, search out dried ones in the produce section of your market—or perhaps near the dried fruit. It lowers the SmartPoints value, and it created an entirely differently flavor! This recipe makes enough for 12 people, so it is ideal for a large get-together. Bonus: It takes just 10 minutes to make!


Sun-dried tomatoes (without oil)

¼ pound(s)

Anchovies canned in oil drained

2 average

Garlic clove(s)

1 medium clove(s), quartered


26 medium, green, pitted (about 3/4 cup)


2 Tbsp, rinsed and drained

Olive oil

1 Tbsp

Fresh oregano

1 Tbsp, leaves, packed, or 2 tsp dried oregano

Worcestershire sauce

2 tsp

Black pepper

½ tsp, freshly ground


  1. Place the tomatoes in a large bowl; cover with boiling water. Set aside 10 minutes. Drain but reserve 3/4 cup soaking liquid.
  2. Place the softened sun-dried tomatoes, 3/4 cup soaking liquid, and the remaining ingredients in a food processor fitted with the chopping blade; pulse a few times, then process until coarsely ground with no chunks in the mix. To store, spoon into a medium bowl, cover and refrigerate up to 4 days; return to room temperature before serving. Yields about 3 tablespoons per serving.