Garlic Spread With Olive Tapenade
- Ready In:
- 15mins
- Ingredients:
- 11
- Yields:
-
1 recipe
- Serves:
- 10
ingredients
-
GARLIC SPREAD
- 8 ounces cream cheese, softened
- 1⁄3 cup mayonnaise
- 2 teaspoons parsley
- 2 tablespoons white onions, chopped
- 2 garlic cloves
-
OLIVE TAPENADE
- 2 garlic cloves
- 1 (6 ounce) can black olives, drained
- 3⁄4 cup kalamata olive, pitted
- 3⁄4 cup pimento-stuffed green olives
- 1 tablespoon balsamic vinegar
- 1⁄4 cup olive oil
directions
-
GARLIC SPREAD:
- Add all ingredients into a food processor.
- Process until smooth.
- Remove to a medium bowl or spread generously on toasted baguette slices.
- Wipe the work bowl and blade clean.
-
OLIVE TAPENADE:
- Add the garlic and the black and kalamata olives to the work bowl.
- Pulse a couple of times until minced.
- Add the green olives and pulse a couple of times, leaving larger chunks of the green olives (for aesthetics).
- Remove to a medium bowl and stir in the vinegar and olive oil. (Additional balsamic can be added to cut the saltiness, if desired; keep in mind that the garlic spread will also help cut the salty flavor.).
- Spread a layer of tapenade over the garlic spread.
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RECIPE SUBMITTED BY
<p>I never realized how easy it is to create restaraunt-quality dishes at home until I lived with my grandparents over one of my summer breaks from college. As soon as I got my first apartment (a year or so later), I started cooking and have been addicted ever since! I like to challenge myself with new ingredients and techniques. I'm big on research, and will spend hours learning the how to's of new ideas ahead of time, because there's nothing more depressing than making a disappointing meal! <br /><br />I've taken it upon myself to be in charge of Thanksgiving dinner for the past 5 years (I'm 27 now)...I enjoy the challenge, and think I put together a pretty darn good spread! :) <br /><br />My fiance and I both LOVE to eat good food, but although we won't deny ourselves some wings and a beer now and again, we try to eat pretty healthfully on a day-to-day basis.</p>