This recipe for Olive and Sundried Tomato Tapenade, by Lele Trombley, is from Horn/Horne Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can (8 oz) pitted black olives, drained 1/4 cup sun dried tomatoes 2 T. olive oil 1/3 cup Sour Cream 1/3 cup chopped tomatoes 1 t. chopped fresh parsley
Place olives, sun dried tomatoes and olive oil in food processor (or blender); mix till well blended. Spread onto serving plate; top with sour cream, tomatoes & parsley. Makes about 1 to 1- 1/2 cups of dip.
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