First Down Dips: Olive-Caper Tapenade

Who says dips have to be full of calories? Ok, so the tastiest ones often are less than healthy. But everything in moderation.

When you start to think outside of the box, you realize you have so many more options and in the case of dips, tapenades have plenty to offer.  They pair with chips, veggies, pita, bread and offer a tang to cut through the creamy and often greasier foods served during the Super Bowl.  You can also use the extras as a garnish for your entrees.

Such a magical dish might seem complicated to make.  Not true.  You’ll need: olives, olive oil, other seasonings as desired, and a blender.  That’s it. This batch is one can of black olives plus juice, 1/4 cup of capers, 2-3 tablespoons of olive oil, 2 tablespoons of parsley, 2 tablespoons of basil, 1 clove of garlic, pinch of salt, pinch of pepper, lemon juice.  I always taste as I pulse the mixture seeing what it flavors it needs.

Tapenades are an easy dish to make for a party and you won’t have to worry about someone else bringing the same thing.  Your host/guests will be olive over it.

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