Making a quick dip for parties or gatherings doesn’t have to be super complicated. I made this easy Blue Cheese and Green Olive Tapenade on Halloween, right before the goblins showed and it was super tasty and enjoyed by all. It’s made with two kinds of green olives – store bought varieties – then pulsed together in a food processor in minutes. The flavors are perky with some salty notes from the olives and creaminess from the blue cheese. The entire dip is fast and fabulous and can be prepared for any occasion.
I used blue cheese stuffed olives and pimento stuffed olives in this recipe. If you can’t find blue cheese olives, you can always use any large green olives and toss in some chunks of bleu to create the same zesty combination. Fresh parsley, capers and a clove of garlic round out the spread, so it is layered with delicious flavor. I served it with rice crackers, but a grainy or whole wheat variety would work beautifully too.
1/2 cup pimento stuffed olives, drained
2 cups large green olives stuffed with bleu cheese, or large green olives + 1/4 cup bleu cheese
2 tablespoons olive oil
2 heaping tablespoon capers, drained
1/3 cup fresh parsley
1 clove garlic
1/4 teaspoon black pepper
crackers for serving
(Makes about 1 1/2 cups)
- In a food processor, add both kinds of olives, olive oil, capers, parsley, garlic and black pepper.
- Puree until chunky smooth, about 1-2 minutes. Spoon into a bowl.
- Serve room temperature or chilled with your favorite crackers. Enjoy!