Garlic Spread With Olive Tapenade

Robyn's Cookin''s Note:

I originally made this to emulate the sandwich spreads you get at the Safeway deli. (Those sandwiches are super addicting, but we don't live near a Safeway anymore!) This is a pretty perfect match and is SO GOOD on sandwiches, but also makes a very pretty party appetizer if you spread the garlic spread on toasted baguette slices and then top with the olive tapenade. I always use reduced-fat cream cheese and mayo. I have made this several times without the kalamata olives (they're more expensive so I don't always have them on hand) and we enjoyed it just the same. Recipe yield and prep times are approximate...I'm horrible at paying attention to things like that...

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Serves: 10

Yield: 1.0 recipe

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
• ¾ cup kalamata olive , pitted
• ¾ cup pimento-stuffed green olives
• 1 tablespoon balsamic vinegar
• ¼ cup olive oil

Directions:

1. GARLIC SPREAD:.
2. Add all ingredients into a food processor.
3. Process until smooth.
4. Remove to a medium bowl or spread generously on toasted baguette slices.
5. Wipe the work bowl and blade clean.
6. OLIVE TAPENADE:.
7. Add the garlic and the black and kalamata olives to the work bowl.
8. Pulse a couple of times until minced.
9. Add the green olives and pulse a couple of times, leaving larger chunks of the green olives (for aesthetics).
10. 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.).
11. Spread a layer of tapenade over the garlic spread.