Sun dried tomato, olive and cheese tapenade

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1/2 cup pitted kalamata olives
1/2 cup sun dried tomatoes
2 tablespoons basil
3 tablespoons lemon juice
1 teaspoon garlic powder
1/2 cup vegan yogurt cheese (see previous post)

Place all ingredients in a blender or food processor and blend together. Serve immediately with rice crackers or use as spread for baked breads or paninis.

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