Roasted Red Pepper Tapenade Recipe
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Roasted Red Pepper Tapenade

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."

This Kitchen Approved Recipe has an average star rating of 4.6 Rate/Review | Read Reviews (31)

What to Drink?
Wine Sauvignon Blanc
Prep Time:
15 Min
Ready In:
2 Hrs 15 Min

Servings  (Help)

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Original Recipe Yield 1 3/4 cups
 

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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 79 | Total Fat: 6.9g | Cholesterol: 3mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Aug. 13, 2008 by dishybish   view full review
Awesome!! Super easy - I doubled the recipe and froze half so I would have some on hand for...
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Jan. 5, 2009 by NBRNINE   view full review
Very good. I will make again. Got lots of complements. I made it with and without the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Feb. 7, 2011 by Julia Roehrich   view full review
So easy and delicious. Looks a little deceiving.
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Sep. 8, 2009 by Adrienne   view full review
I just looked at the ingredients in this tapenade and knew I couldn't go wrong with it:...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Dec. 30, 2008 by Caylee   view full review
Loved it! It definitely needs to chill at least the 2 hours so that the flavors blend. I let...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Jul. 13, 2009 by SunnyByrd   view full review
Fantastic! I used a little more artichoke than called for because I have a humongous jar and...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Dec. 30, 2009 by Kiki   view full review
I used unmarinated artichokes, because that was what I had. I also added a small can of...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Dec. 14, 2009 by Pam Supporting Member (Click to learn more about Supporting Membership)  view full review
Love it! Love it! Love it! I will have to say that I did cut the garlic and capers in half....
The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed on Oct. 20, 2007 by Cindy   view full review
This is pretty basic, but fast and good. I'd actually give it a 3.5. I didn't have any...
The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed on Nov. 29, 2010 by traceycooks   view full review
I think the garlic amount is a bit too much . If I make it again the garlic would be halved .

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