Roasted Red Pepper Tapenade

Roasted Red Pepper Tapenade

49 Reviews 2 Pics
  • Prep

    15 m
  • Ready In

    2 h 15 m
ASHBETH
Recipe by  ASHBETH

“Roasted red peppers, artichoke hearts and garlic are the main flavors in this bright tapenade. This simple recipe can be used as a dip for vegetables and pita triangles or as a sandwich spread.”

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Ingredients

Adjust Servings

Original recipe yields 1 3/4 cups

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Directions

  1. In the bowl of a food processor, combine the red peppers, artichoke hearts, cilantro, Parmesan cheese, olive oil, capers, garlic, and lemon juice. Pulse until finely chopped and the mixture is blended. Transfer to a serving bowl and season to taste with salt and pepper. Cover and refrigerate for at least 2 hours before serving to blend the flavors.

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Reviews (49)

Rate This Recipe
dishybish
37

dishybish

Awesome!! Super easy - I doubled the recipe and froze half so I would have some on hand for last minute entertaining. I brought this to a dinner party and everyone raved about it and I had to email out the recipe later that night. Sooooo yummy. Didn't change a thing.

Julia Roehrich
26

Julia Roehrich

So easy and delicious. Looks a little deceiving.

NBRNINE
24

NBRNINE

Very good. I will make again. Got lots of complements. I made it with and without the artichoke... they're both good.

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Nutrition

Amount Per Serving (14 total)

  • Calories
  • 79 cal
  • 4%
  • Fat
  • 6.9 g
  • 11%
  • Carbs
  • 2.7 g
  • < 1%
  • Protein
  • 2.1 g
  • 4%
  • Cholesterol
  • 3 mg
  • 1%
  • Sodium
  • 252 mg
  • 10%

Based on a 2,000 calorie diet

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