Thursday, August 19, 2010

joann's Olive Tapenade dip

1/2 jar green olives 6oz jar
1/2 can black olives bigger can
1/2 fresh parsley chopped
1/2 roasted walnuts chopped
splash of lemon juice
8oz cream cheese
1 tsp onion minced
in the processor first put walnuts that have been roasted and cooled pluse then onions plus then olives parsiey pluse then cream cheese and lemon juice pepper.

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