Appetizer Dips and Spreads

Appetizer Dips and Spreads

Olive Tapenade

Ingredients

1 cup black olives (Pits Removed)

½ cup green olives (Pits Removed)

½ cup Kalamata Olives (Pits Removed)

4 Tbsp. capers

¼ red onion chopped fine

2 sun dried tomatoes

1 pinch pepper

2 Tbsp. lemon juice

Cooking Instructions

Place all ingredients in food processor and blend for 1- 2 minutes. ( until you have a fine paste)

White bean and Pepper Dip

Ingredients

1 can cooked white kidney beans

¼ red pepper, chopped fine

¼  yellow pepper, chopped fine

¼ green pepper, chopped fine

¼ white onion chopped fine

½ tsp. jalapeno pepper, chopped fine

1 tsp cubanelle pepper, chopped fine

1/8 cup lemon juice

3 dashes hot sauce

1 pinch cumin

1 pinch chili powder

1 pinch paprika

Salt

Pepper

Cooking Instructions

In a bowl crush white kidney beans.

Add remaining ingredients to bowl and mix.

Tomato and Feta Salsa 

Ingredients

1 large tomato ¼ inch dice

6 oz. feta cheese (crumbled into small pieces)

1 tsp. fresh oregano chopped fine

2 tsp. fresh basil chopped fine

2 tbsp. fresh chopped parsley

¼ red onion thinly sliced

1 pinch pepper

Mix all ingredients in bowl.

Put into colander and strain for 1 hour (remove juices)

 Serve with assorted crackers and fresh crusty bread.

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