Roasted Red Pepper Tapenade

43 Reviews

Prep: 15 min
Ready In: 2 hr 15 min

“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.” - by ASHBETH

Ingredients

1 (7 ounce) jar roasted red peppers, drained and chopped
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1/2 cup minced fresh cilantro
1/2 cup freshly grated Parmesan cheese
1/3 cup olive oil
1/4 cup drained capers
4 cloves garlic, chopped
1 tablespoon fresh lemon juice
salt and pepper to taste

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Directions

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.

Nutrition

Amount Per Serving (14 total)

Calories
79 cal
4%

Fat
6.9 g
11%

Carbs
2.7 g
< 1%

Based on a 2,000 calorie diet

Reviews (43)

Rate This Recipe

dishybish

Aug. 13, 2008

"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 ..." See moreout the recipe later that night. Sooooo yummy. Didn't change a thing."