OLIVE DIP
(Makes about 2 cups)
Ingredients:
1 Jar Beyond the BLACK OLIVE TAPENADE
8 oz softened cream cheese
1/3 cup mayo (optional - use if you like it more creamy)
1/3 cup chopped pecans
Directions:
Combine all ingredients in small bowl. Stir together until well mixed.
SMOKIN' GUACAMOLE Ingredients: 2 medium-sized avocados (ripe) 1/2 medium fresh tomato diced 1 fresh jalapeno pepper diced 1 large lime (juiced) or lemon if you can't get a lime 1 clove garlic diced 1/4 cup diced fresh onion 1/2 tsp Beyond the Olive Smoked Olive Oil salt & pepper to tasteDirections: Cut the avocados in half and scoop the avocado into a bowl (discard the peel and seed). Mix all of the ingredients and taste for salt and pepper. For a smoothly blended guacamole, mash the avocados with a fork as you mix the ingredients thoroughly. For a chunky guacamole (as I prefer it), mix the ingredients instead of mashing them completely Serve immediately with your favorite corn chips....
PEPERONATA
(Serves: 4-6)
Ingredients:
1 lb sweet Gypsy peppers, sliced
1 lb red bell peppers, sliced
1 lb red onions, sliced
2 cloves garlic, minced
1/4 cup Beyond the Olive Tuscan Blend extra virgin olive oil
1 tsp dried oregano
Kosher salt and freshly ground pepper
Directions:
Heat olive oil on medium high heat in a large skillet. Add peppers, onions and garlic and sauté for about 10 minutes until peppers and onions are starting to soften. Add oregano and season with salt and pepper. Lower heat to medium and cook until pepper mixture is very soft (20-30 minutes).
Delicious on sausages or as a side dish.
