Spinach and olive Tapenade
1 pkgfresh baby spinach leaves (about 8 cups)
1 ozparmesan cheese
1/4 mediumred bell pepper
2 clovegarlic, peeled
2 Tbspdrained capers
3/4 cpitted green olives
1/4 cloosely packed fresh basil leaves
1/4 colive oil
How to Make Spinach and olive Tapenade
- Place spinach into a microwaveable bowl and microwave, covered, on high 2-3 minutes until spinach is wilted. Carefully remove lid; press spinach to side of bowl using a spoon. Blot excess moisture with paper towels and set aside. Meanwhile, juice the lemon to 1 tbsp. Grate the cheese and cut the bell pepper into 1-in pieces.
- Place garlic, capers, bell pepper and olives in food processor; cover and coarsely chop. Add spinach, basil, cheese, oil, lemon juice, and salt; process until desired consistency, removing lid and scraping sides as necessary.
- Serve with goat cheese slices or any type of hard bread.