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.