Artichoke and Cheese Tapenade

Yield: Makes 1 3/4 cup

Your rating: None (3 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Use this dip as a spread for grilled bread (bruschetta), smaller toasts (crostini) or crackers. Toss any leftover into cooked pasta adding a bit of chopped Italian parsley and a good grind of black pepper.



Combine all ingredients in a food processor and process until smooth. Serve with crisp crackers or crostini.

Variations: Add one tablespoon Napoleon pitted Kalamata olives, or 2 Napoleon rolled stuffed anchovies.

Recipe by The Napoleon Company

Source: Sound Consumer August 2003

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More about: artichokes, Parmesan, spreads


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