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Kalamata Olive Spread with Mini Sweet Peppers

What makes a great dip? These two do - Kalamata Olives and Mini Peppers. This dish cannot get more festive than this. Enjoy the ease of this dish and perfect for the next party or BBQ!

Course Appetizer
Cuisine California Greek
Keyword appetizer, kalamata olives, sweet peppers
Servings 8
Author Mary Papoulias-Platis

Ingredients

  • 1 cup Greek Kalamata olives, pitted
  • 3 tablespoons drained capers
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove
  • 1 teaspoon Dijon mustard
  • 2 tablespoons Madeira or wine
  • 1/2 teaspoon black pepper
  • 1 tablespoon anchovies
  • 1 package sweet peppers

Instructions

  1. Place all the ingredients in a food processor or blender, and puree until smooth.
  2. Place in a small bowl and set aside.

  3. Cut peppers in half and remove seeds. Place on a large serving plate along with the spread.

  4. Spread can be made ahead and refrigerated.

Recipe Notes

Anchovies can be substituted with 2 tablespoons kippersnacks or tuna.