Arrestingly Delicious Olive Tapenade

Summer Lovin’ Black Bean Dip

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


  1. ​ Place all ingredients in a bowl.
  2.  Blend ingredients together with an immersion blender, until well combined and mostly smooth.
          ** If necessary, you can thin the dip with 1-2 spoonfuls of water or tomato juice (from the can). **

  3. ​ Cover and place in the refrigerator for about an hour, or until nicely chilled.

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!