Spreads, Dips and Tapenades

Basil & Chevre Spread/Pasta Sauce

  • 8 oz. Fresh Goat Cheese
  • 1/4 cup garlic olive oil 
  • 1 cup washed and dried fresh basil
  • 1 teaspoon A-Premium Balsamic  or lemon juice
  • 1 teaspoon sea salt (or add salt to taste)


Place the ingredients inside the bowl of a food processor or blender and process until creamy and smooth in consistency.  Serve with bread, crackers, pita, vegetables, or as a lovely sauce for pasta or dressing for pasta salad. Adjust seasoning and store tightly covered in the refrigerator for up to three days.


Muhammara, or Turkish Roasted Red Pepper Spread

  • 2 (7-to 8-ounces) jars roasted red peppers, rinsed and drained
  • 1 cup coarse fresh bread crumbs (from a baguette)
  • 1 cup walnuts (4 ounces), toasted
  • 1 tablespoon red-wine vinegar
  • 1/2 teaspoon cumin
  • 1/4 cup extra-virgin olive oil (picual, hojiblanca, arbequina)
  • 2 tablespoons cayenne olive oil (optional for less heat use another olive oil)


Purée roasted red peppers, bread crumbs, walnuts, vinegar, cumin, cayenne, and 1/4 teaspoon salt in a food processor until almost smooth. With motor running, add oil in a slow stream, blending until incorporated. This spread is delicious with crudite, crackers, or toasts.Spread can be made 3 days ahead and chilled. Bring to room temperature before serving.


Basic Hummus Recipe

  • 2 - 15 oz. cans organic garbanzo beans, drained
  • 2 cloves garlic
  • 1 teaspoon ground cumin
  • 1 tablespoon Roasted Japanese Sesame Oil
  • 2 tablespoons fresh lemon juice
  • 1/3 cup Certified UP Extra Virgin Olive Oil of your choice or any infused olive oil
  • 2 teaspoons sea salt, or to taste


Place all of the ingredients in the bowl of a food processor and process until creamy and smooth. Adjust seasoning as desired.   Refrigerate until ready to serve and drizzle additional, fresh olive oil over the top if desired.



Share this Post