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Nutrition Facts
Serving Size 1 (66g) Recipe makes 10 servings The following items or measurements are not included below: pimento-stuffed green olives balsamic vinegar
Calories 191
Calories from Fat 169		(88%)
Amount Per Serving		%DV
	Total Fat 18.8g	28%
	Saturated Fat 6.5g	32%
	Monounsaturated Fat 9.0g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 26mg		8%
Sodium 359mg		14%
Potassium 39mg		1%
Total Carbohydrate 4.8g		1%
	Dietary Fiber 0.9g	3%
	Sugars 0.6g
Protein 2.1g		4%
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Garlic Spread With Olive Tapenade

Recipe #397501 | 15 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Robyn's Cookin'
Nov 2, 2009

I originally made this to emulate the sandwich spreads you get at the Safeway deli.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...

SERVES 10 , 1 recipe (change servings and units)

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

1
GARLIC SPREAD:.
2
Add all ingredients in a food processor. Process until smooth. Remove to a medium bowl and wipe the work bowl and blade clean.
3
OLIVE TAPENADE:.
4
Add the garlic and the black and kalamata olives to the work bowl. Pulse a couple of times until finely minced. Add green olives and pulse a few more times, leaving larger chunks of the green olives (for looks). Remove to a medium bowl and stir in the vinegar and olive oil.