Cannellini – Artichoke- Olive Tapenade

This recipe is high in fiber, low in fat and full of vitamins and antioxidants.  You can it ahead as it keeps well in the refrigerator for 3-4 days. Serve with gluten free crackers, bread or crudités.

  • 1-15oz. can organic Cannellini Beans

  • 1/2 c. Kalamata olives

  • 1/2 c. marinated Artichoke Heats (no preservatives!)

  • 5 Tbs. organic chopped Parsley, I prefer flat leaf

  • 2 Tbs. extra virgin Olive Oil + 2 Tbs. for top

  • Zest of 1/2 organic Lemon

  • 1 Tbs. organic Lemon juice

  • Sea Salt, Black Pepper and Red Crushed Pepper to taste

Place all ingredients in food processor holding back 2 Tbs. of the parsley for topping,  and pulse until well chopped but not totally smooth.  You want some texture. Place in a non-metallic bowl, and decorate with remaining parsley and drizzle with 2 Tbs. olive oil.

 ~ To Your Health! ♥