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Roasted Pepper Tapenade
Makes 1 cup
1 small garlic clove, peeled
1 jar (12-ounces) of roasted peppers, drained,
cut into 1-inch pieces
½ sun-dried tomato (oil packed)
2 tablespoons green pimento-stuffed olives, drained
½ teaspoon fresh thyme
½ teaspoon extra virgin olive oil
pinch salt
pinch pepper
Insert the blade assembly in the prep bowl. Put garlic into the prep bowl and
process for 10–15 seconds; scrape bowl.
Add remaining ingredients to prep bowl and pulse evenly 10–15 times to reach
desired consistency. Season to taste. Serve with crackers or crostini.
Nutritional information per ¼ - cup serving:
Calories 50 (42% from fat) • carb. 5g • pro. 1g • fat 2g
• sat. fat 0g • chol. 0mg • sod. 481mg • calc. 16mg • fiber 1g
White Bean Spread
Makes 1¼ cups
1 small garlic clove, peeled
6 fresh sage leaves
½ ounce tomato
1 can (19 ounces) cannellini beans (or other white beans),
rinsed and drained
2 teaspoons extra virgin olive oil
½ teaspoon kosher salt
fresh ground pepper to taste
Insert the blade assembly in the prep bowl. Put garlic into the prep bowl and
process for 30 seconds. Add sage and pulse 4 times. Add tomato and pulse 4
times. Add remaining ingredients to prep bowl and pulse evenly 6–10 times to
reach desired consistency. Season to taste. Serve with crackers or as a topping
for bruschetta. For a smoother spread, add 2–4 tablespoons water and process
until smooth and creamy.
Nutritional information per ¼ - cup serving:
Calories 120 (15% from fat) • carb. 20g• pro. 6g • fat 2g
• sat. fat 0g • chol. 0mg • sod. 239mg • calc. 67mg • fiber 4g