Tapenade

The secret to my tapenade is using a sun-dried tomato packed in oil instead of two anchovy filets packed in oil. Serve this as a spread with baguette slices. Leftovers are great as a sandwich spread or stirred into pasta.

Place two peeled garlic cloves in a food processor, and process until finely chopped. Add 2 cups pitted kalamata olives, 1/4 cup capers, and one sun-dried tomato, and pulse until finely chopped. (Buy sun-dried tomatoes packed in oil to mimic anchovies packed that way, but pat some of the excess off with a paper towel).

Add 1/4 cup finely chopped parsley and pulse until combined.

It's as simple as that! 2 tablespoons is 60 calories. You'll have about 1 1/4 cups.

Cost:
kalamata olives $4.99
sun-dried tomatoes $3.99