Olive Tapanade Dip

Linda and Paul Tofte brought this to the Zinfandel Showdown tasting.

1 Large clove garlic, chopped
2 T pine nuts
¼ lb. pitted, cured black olives
3 T extra virgin olive oil
¼-1/2 lb. Bleu cheese

Place nuts & garlic in food processer and blend to paste. Add olives, olive oil and Bleu cheese. Blend to a paste.

Serve on crackers, toast or endive leaves