This quick and tasty dip is an instant hit for football sunday or family gatherings.
- 6 oz pitted Mezzetta Greek Calamata Olives, drained
- 1/4 cup sun-dried tomatoes
- 2 Tbsp.Romanico Extra Virgin Olive Oil
- 1/3 cup light sour cream
- 1 Plum tomato, chopped
- 1 tsp chopped fresh parsley
- Box of wheat crackers
Process the olives, sun-dried tomatoes and olive oil in food processor until well blended.
Spread onto serving plate or bowl; top with sour cream, plum tomatoes and parsley.
Serve with crackers. Tapenade can be prepared and refrigerated up to 24 hours before serving. Top when ready to serve.