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Source: Farberware Cookbooks

Italian Antipasto Spread
Tastes great as a spread!
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Serves: 3/4 cup
Prep Time: 7 minutes
Cook Time: 0 minutes
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1 large garlic clove, peeled
1/3 cup basil leaves, or packed Italian parsley
1/2 cup pitted calamata olives, drained
1/4 cup sun-dried tomatoes, drained and packed in oil
1 tablespoon olive oil, or oil from sun dried tomatoes
1/4 teaspoon dried red pepper flakes
1/4 cup Grated Parmesan cheese




Place garlic in Work Bowl of Chopper Attachment. Cover and process "HIGH" Speed (8) until finely chopped. Add parsley; process until coarsely chopped. Add olives, sun dried tomatoes, oil and pepper flakes; process until coarsely chopped. Add cheese; pulse at "LOW" Speed (1) just until combined. Use immediately or cover and refrigerate up to 1 week before serving as a spread for toasted Italian bread or bagel chips, a dip for crisp bread sticks or combined with olive oil and additional cheese as a sauce fro hot cooked pasta.




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