Artichoke and Kalamata Olive Tapenade

I have been obsessed with dips and spreads lately (think hummus, cranberry sauce, that guacamole cream cheese spread). I don't know what it is, but probably that I LOVE sandwiches and you can put dips and spreads on sandwiches. And I don't like regular condiments (aside from bbq sauce). So therefore, I have to make my own.

A tapenade is a Provencal dish traditionally consisting of pureed or finely chopped olives, capers, anchovies, and olive oil (thank you Wikipedia). It is not photogenic:

I saw a recipe for this artichoke tapenade on Fat Free Vegan Kitchen probably about three weeks back. Susan V advertised as being not only lower in fat than the traditional kind, but also less expensive since it doesn't use pine nuts or very many olives. Needless to say, I immediately bookmarked it. The tapenade itself was very salty and briny in flavor, which I loved but if you don't like the salty/sour flavor of capers then you definitely won't like this. I enjoyed it on sandwiches with some canned tuna and/or canned salmon. Although it can also be eaten in the traditional manner, which would be on a thick hunk of bread with some good smelly cheese while wearing a beret and standing in front of the Eiffel Tower.

I am submitting this to Souper Sundays which is a lovely event hosted and created by Deb of Kahakai Kitchen.

Artichoke and Kalamata Olive Tapenade

Serves 4, adapted from Fat Free Vegan Kitchen

1 14 oz can of artichoke hearts

1 tbsp capers

1 1/2 oz kalamata olives

1/2 tsp dried basil

2 tbsp fresh parsley or 1 tsp dried parsley

1/4 tsp black pepper

1 clove garlic

1 tsp lemon juice

Put all ingredients except for lemon juice into food processor and process. Add lemon juice and process some more. Refrigerate until ready to use.