Kathie Oh's Recipe

Olive and Sun Dried Tapanade

Category: on the sidelines

just to see if they are as underwhelming as I say.)

1 8 oz can pitted black olives
1/4 c. sun-dried tomatoes
2 T. olive oil
1/3 c. reduced fat sour cream
1/3 c. chopped tomatoes
1 tsp chopped fresh parsley
Place olives, sun-dried tomatoes, and olive oil in food processor; process until well blended.

Spread onto serving plate; top with sour cream tomatoes and parsley.