This quick and easy dip is a great dish to throw together for a trip to the park, drinks on the roof, or as the star of a no-cook dinner. The tomato/olive combo is a smooth classic and vegan friendly.
1 can Black beans (15.5 oz.)
½ c Diced Stewed Tomatoes (no salt added), lightly drained
2 T Spread-mmms Tapenade with Rosemary
Note: If you do not have an immersion blender, smash the beans first with a potato masher. Then add the other ingredients and mash again. Give it a good stir to make sure everything is well combined. You will have a chunkier dip, but it will be just as tasty!
Arrestingly Delicious Olive Tapenade