Spicy Olive and Sunflower Spread

Name: Spicy Olive and Sunflower Spread
Prep time: 15 min
Total time: 15 min
Yield: 1 ½ cups (375 ml)
Ingredients: 7 oz (200 g) kalamata olives, pitted, rinsed and drained; 1 carrot, peeled and roughly chopped; 2 tbsp raw unsalted sunflower seeds; 1 tbsp jalapeno pepper, seeded and diced, or more to taste; 2 tbsp (30 ml) mayonnaise; Rosemary and olive oil crackers (Melba Toast-style)

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Preparation 15 min
Makes 1 ½ cups (375 ml)

Vegetarian
Nut-free
Lactose-free
Dairy-free

Ingredients

- 7 oz (200 g) kalamata olives, pitted, rinsed and drained
- 1 carrot, peeled and roughly chopped
- 2 tbsp raw unsalted sunflower seeds
- 1 tbsp jalapeno pepper, seeded and diced, or more to taste
- 2 tbsp (30 ml) mayonnaise
- Rosemary and olive oil crackers (Melba Toast-style)

Preparation

- In a food processor, blend the olives, carrot, sunflower seeds and jalapeno to a coarse paste. Use a spatula to scrape down the sides of the food processor as needed. Add the mayonnaise and pulse a few times. Season with salt.
- Spread the mixture over the crackers. The spread will keep for 1 week in an airtight container in the refrigerator.

Personal Note

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Spicy Olive and Sunflower Spread

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Ingredients

Preparation

Personal Note

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