Roasted Red Pepper Tapenade

Roasted Red Pepper Tapenade

52
ASHBETH 3

"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."

Ingredients 2 h 15 m {{adjustedServings}} servings 79 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 79 kcal
  • 4%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 2.7g
  • < 1%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 224 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  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 52

  1. 62 Ratings

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dishybish
8/13/2008

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 out the recipe later that night. Sooooo yummy. Didn't change a thing.

Julia Roehrich
2/7/2011

So easy and delicious. Looks a little deceiving.

NBRNINE
1/5/2009

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