Tuesday, December 24, 2013

Spinach & OliveTapenade

Source: Pampered Chef
Makes about 1 1/2 cups

One 6 oz. package baby spinach leaves (about 8 cups)
1/4 red pepper, sliced
2 cloves garlic, peeled
2 TB capers
3/4 cup green olives
1/4 cup loosely packed basil leaves
1 TB lemon juice
2 TB grated Parmesan cheese
1/4 cup olive oil

1. Place spinach in large microwaveable bowl; cover & heat 2 minutes until leaves are wilted.
2. In food processor, place red pepper, garlic, capers, & olives.  Pulse until coarsely chopped.  Add spinach, basil, lemon juice, cheese, & oil; process until desired consistency is reached.
3. Cover & refrigerate until ready to use.  Serve with crackers or bread rounds.

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