Super Bowl fever is sweeping the nation this week as the New York Giants and the New England Patriots prepare to duke it out in a classic, East Coast fashion.
If you’re heading to a Super Bowl party and looking for an interesting but easy dip, here’s a Mediterranean tapenade from Lesley Stowe’s Raincoast Crisps, available at Oliver’s Markets, Whole Foods and other local grocery stores. The crackers come in a few different flavors, and carry a hefty pricetag, but they’re definitely worth it.
I made this dip for the holidays. Since the fresh figs were on the decline, I used some dried figs from Imwalle’s in Santa Rosa.
Olive & Fig Tapenade
1 cup pitted Nicoise olives or other brined black olives
1 cup mission figs, cut in quarters
1 tablespoons capers
1 large garlic clove, crushed
3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon fresh thyme leaves.
Blend the figs in a food processor until roughly chopped. Add the olives, capers, garlic and thyme. Pulse until blended but still has a slightly coarse texture. Add the lemon juice and olive oil. Season to taste with salt and pepper. Refrigerate until serving. Keeps 2 to 3 weeks.
