Sun-dried tomato tapenade
1
Total Time
10 min
Prep
10 min
Cook
0 min
Serves
12
Difficulty
Easy
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!
Ingredients
sun-dried tomatoes (without oil)
¼ pound(s)
anchovies canned in oil drained
2 average
garlic clove(s)
1 medium clove(s), quartered
olive(s)
26 medium, green, pitted (about 3/4 cup)
capers
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
