Roasted Red Pepper Tapenade43 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
Original recipe yields 1 3/4 cups
- 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.
Amount Per Serving (14 total)
- 79 cal
- 6.9 g
- 2.7 g
- < 1%
Based on a 2,000 calorie diet
Reviews (43)Rate This Recipe
"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."
"Very good. I will make again. Got lots of complements. I made it with and without the artichoke... they're both good...." See more"
Roasted Brussels Sprouts
Black Pepper Beef and Cabbage Stir Fry
Just swipe to see more like this.