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Tapenade with Garlic and Sun-Dried Tomatoes


Linda Griffith gave us permission to publish the below  excerpt from Garlic! Garlic Garlic! Yum!

Makes about 2 Cups

2 packed cups pitted Nicoise or Kalamata olives
12 oil-packed or water-softened sun-dried tomatoes, drained
5 plump garlic cloves
2 teaspoons fresh oregano leaves, plus flowers if available
1 teaspoon freshly ground pepper
1/4 cup extra-virgin olive oil, plus up to 2 tablespoons more if needed

In the bowl of a food processor fitted with the metal blade, combine everything but oil. Pulse until pureed. Taste and add more tomato, if desired. With motor running, gradually add 1/4 cup olive oil. Scrape and process again. Add more olive oil if needed to make a thick, spreadable paste. Scrape tapenade into a container, cover and store in the refrigerator. Bring to room temperature before serving.

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Social Distancing Dip

Fresh Garlic


  • 20 cloves garlic, slowly roasted (easiest way to do this is cover peeled garlic with olive oil and slow roast in the oven until soft, or roast whole heads and squeeze out the cloves)
  • 1/8 pound butter, softened4.5 oz crumbled blue cheese (or Roquefort)8 oz cream cheese, softened
  • Three tablespoons mayo1 tablespoon finely chopped parsley
  • 1 teaspoon Madras curry or French curry
  • 1 teaspoon granulated garlic


Blend in a blender until smooth and soft. Refrigerate overnight for best results.