Spinach & Olive Tapenade

2 tbsp. lemon juice

2 garlic cloves, peeled

2 tbsp drained capers

1 small red bell pepper, chopped

¾ c. pitted green olives

6 oz. fresh spinach leaves (approx. 4 cups, tightly packed)

¼ c. loosely packed fresh basil leaves

¼ cup finely grated parmesan cheese

¼ c. olive oil

Salt, if desired, to taste

Place lemon juice, garlic, capers, bell pepper and olives in food processor until coarsely chopped.  Add spinach, basil, cheese, oil, and salt.  Process to desired consistency, scraping down sides of bowl as necessary.  Place in serving bowl and enjoy with your favorite crackers!