1 Combine all ingredients in the Tall
Cup, twist on the Cross Blade and pulse
4-6 times, just enough to chop finely,
but not turn the tapenade into mush.
½ cup pitted
kalamata olives
½ cup pitted green olives
2 cloves garlic, peeled
and chopped
¼ cup roasted red
peppers
2 Tbsp fresh Italian
parsley, chopped
1 Tbsp fresh rosemary,
chopped
OLIVE
TAPENADE
This savory olive dip adds excitement to any table. Serve with crackers,
pita, or sliced toasted baguette, or as a topping to our stuffed mushrooms
on page 74 for an elegant presentation.
1 Add all ingredients into the Tall Cup,
twist on the Cross Blade and pulse until
well combined. For a thinner constancy,
allow to run continuously.
2 Scoop into a serving dish alongside
raw vegetables and/or crackers, or use
as a sandwich spread.
1 cup cooked green or
brown lentils (if using
canned lentils, drain
and rinse well)
½ cup roasted/salted
cashews
pinch of black pepper
½ tsp chopped fresh
ginger (or a pinch of
ginger powder)
1 tsp raw honey
LENTIL
CASHEW DIP
Impress your guests with this unique and healthful dip!
2 Tbsp capers
2 Tbsp lemon juice
2 Tbsp olive oil
Salt and pepper
to taste
70 71
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