Today, I have a very special guest post from my husband, Jason Lancaster. Jason is a fantastic cook, a Online Marketing guy, a Denver Nuggets fan, AND a fan of Alton Brown. He agreed to help me out with some of the Dipstock dip making this week, and I’m oh-so-grateful. Seven dips is a lot of work for one person! Help me in welcoming Jason to the Saucy Dipper.
Tapenade, for those who may not know, is a nice dip for crackers and toasted bread, but it also plays very nicely with pork. Today, I’m going to tell you AND show you how to make some in about 10 minutes.
Just put it all in the food processor and let er’ rip for about a minute, stopping once or twice to scrape down the sides of the mixing bowl.
It was pretty good – Sara and I both enjoyed it on Triscuits and then toast the next afternoon. As the video below clearly indicates, I stole this recipe from Good Eats…and I didn’t really measure things. I sort of guessed at all the measurements and things worked out fine, so I say leave the measuring cups in the cupboard and go for it.
Finally, for any men out there reading this and thinking that the word tapenade might sound like something that’s a little too “fancy” for you: Tapenade is actually a meaty tasting dip, brosef. Whip some up and impress your lady friend (it worked for me).