Ingredients
8
8 servings
- •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
- 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.
- Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.
Nutritional Facts
Per 8 servings
- Calories: 200
- Carbohydrate: 9g
- Fat: 18g
- Fiber: 2g
- Protein: 4g
- Sugar: 1g
Related Recipes
5-Minute Olive Tapenade
Deb's Tapenade
Best Tapenade Ever
Tilapia with Green Tomato Tapenade
Sun-Dried Tomato and Cannellini Bean Dip
Tapenade
Sun-Dried Tomato Dip
Pollo Mediterranean
Sun-Dried Tomato Spread
Grilled Tilapia with Tomato-Olive Tapenade
Fig and Olive Tapenade
