Tapenade in Dressing 


This bottled tapenade was really condensed, thus VERY salty.  I cut it with sour cream, and it was quite delightful on top of the roasted chicken breast the other night. 

A little goes a very long way to adding interest to a plain piece of meat. 

I’m thinking it would make a good dip for lightly steamed asparagus. 

Or as the bread spread for a muffuletta. 


About judilyn

RV'er, foody, caregiver, knowledge seeker
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5 Responses to Tapenade in Dressing 

  1. Great idea!
    You made me hungry with “muffuletta”! Love this sandwich! 🙂

    Liked by 1 person

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