Black Olive Tapenade
Recipe from Faith Hacker of Lexington, Ky.
Total Time: 10 minutes
2 - 6 oz. cans large pitted black olives (drained)
1 - 6.5 oz. jar sundried tomatoes packed in olive oil & herbs (drained)
1 - 4 oz. pkg. crumbled feta cheese
1 loaf toasted bread rounds OR 1 box wheat thin crackers
1. Place olives and sundried tomatoes in food processor. Pulse until combined & coarsely chopped.
2. Stir in feta cheese. Cover & refrigerate until ready to serve.
Servings: 36 bread rounds
Comments: Take this to your next party...it is sure to be a hit!