What to Eat: Green Olive and Almond Tapenade

4hb snack: olive and almond toppingYou get a lot of recipes you never really were looking for. They come in the mail on fliers, on the back of food labels, or in store circulars you picked up just to see what was on sale. A lot of it is probably crap, but sometimes you find a gem.

This is one such gem!

Whether you’re following the slow-carb or a paleo diet, this recipe is sure to be a great snack option for you. Lots of food textures and flavors delight your senses, and its versatility make it go with a host of different foundations.

  • 1/4 c smoked salted almonds
  • 1 can (6 oz) pitted green ripe olives, drained
  • 1/2 c thinly sliced celery
  • 1 tbsp fresh basil, chopped
  • 1 clove garlic, chopped
  • 1 tsp minced fresh thyme leaves
  • 1tbsp fresh lemon juice
  • 1tbsp red wine vinegar
  • 1/4 tsp freshly ground pepper
  1. In the work bowl of a food processor fitted with the metal blade, process almonds until finely chopped
  2. Add olives, celery, basil, garlic, thyme, lemon juice, vinegar, and pepper. Pulse until uniformly minced, scraping down the sides of the bowl once or twice.
  3. Transfer to a serving bowl, cover, and set aside for at least 1 hour to allow flavors to meld
  4. Serve with celery sticks, steamed baby artichokes, or belgian endive

When you’re done, cover and refrigerate. Remove from the fridge 45 mins before serving to get it to room temp.

I’m going to try this on some other things too, like cucumber slices or maybe inside a pepper!

What’s your favorite dippy-sort of slow-carb food? What’s your favorite scooper to go with it?

Recipe from Skinny Dips by Diane Morgan (Chronicle Books, 2010), found in a Kroger ad.

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