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Sun-Dried Tomato Tapenade | Daily Dine

Sun-Dried Tomato Tapenade

Add sun-dried tomatoes to traditional olive tapenade and spoon over cream cheese for a crowd-pleasing appetizer. Serve with your favorite crackers.

appetizeramerican

0

Prep Time: 20 minutes

Total Time: 140 minutes

Servings: 8

Nutritional Information

Calories:200 kcal

Carbohydrate:9 g

Cholesterol:31 mg

Fat:18 g

Dietary Fiber:2 g

Protein:4 g

Saturated Fat:7 g

Sodium:390 mg

Sugar:1 g

Unsaturated Fat:0 g

Ingredients

2 tablespoons balsamic vinegar

1 tablespoon olive oil

0.25 teaspoon cayenne pepper

1 8 ounce jar Mediterranean sun-dried tomatoes packed in oil, drained and chopped

0.33333334326744 cup chopped pitted Kalamata olives

0.33333334326744 cup chopped pitted green olives

3 cloves garlic, minced

freshly ground black pepper to taste

1 8 ounce package cream cheese, halved lengthwise

Instructions

Step 1
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.
Step 2
Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.