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Source: America's Favorite Food Associations

Dried Tomato Almond Tapenade
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Serves: About 2 cups
Prep Time: 20 minutes
Cook Time: 0 minutes
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2 cups (3 ounces) dried tomatoes, halved
hot water, for reconstituting
2/3 cup whole natural almonds, toasted
1 can (2 1/4 ounces) ripe olives, sliced and drained
3 tablespons olive oil
1 tablespoon dried basil
1 tablespoon lemon juice
2 large cloves garlic, coarsely chopped
to taste salt




In bowl cover tomatoes with hot water; set aside at least 15 minutes. Meanwhile, place almonds in bowl of food processor fitted with steel blade; process, pulsing on and off until coarsely chopped. Remove almonds; set aside. Drain tomatoes and add to bowl of processor with remaining ingredients except almonds and salt. Add almonds; pulse on and off and scrape down sides of bowl, as needed. Add almonds; pulse on and off to blend thoroughly. Season with salt. Serve with baguette slices, crackers and raw vegetable pieces, or use as a sandwich spread. Cover and refrigerate up to 2 weeks. Bring to room temperature before serving.






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