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OLIVE TAPENADE DIP

SERVINGS about 1 cup

COOK TIME 0

PREP TIME 10

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PIL 2004

Ingredients:

1 1/2 cups (10 ounce jar) pitted Kalamata olives

3 tablespoons olive oil

3 tablespoons FRENCH'S® Spicy Brown Mustard

1 tablespoon minced fresh rosemary leaves or 1 teaspoon dried rosemary

1 teaspoon minced garlic

Directions:

Place all ingredients in food processor. Process until puréed. Place in serving bowl. If desired, garnish dip with diced bell peppers and minced herbs.

Serve with vegetable crudités or pita chips.

Tips from French's

Tips: This dip makes a zesty spread for sandwiches and wraps.

For an easy way to pit olives: Place olives in a plastic bag, gently tap olives with a wooden mallet or rolling pin until olives split open. Remove pits.

Nutritional amount per 1/4 cup serving: 422 Calories, 35 g Fat, 4 g Saturated Fat, 11 g Protein, <br>16 g Carbohydrates, 7 g Dietary Fiber, 3 mg Cholesterol, 3653 mg Sodium.

Note: Net Carbohydrates = 9 g (Total Carbohydrates less Fiber.)