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1 of

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."

Rate/Review | Read Reviews (28)

3,373 Saves

What to Drink?
	Sauvignon Blanc

Prep Time:
15 Min

Ready In:
2 Hrs 15 Min

Servings (Help)

US Metric Calculate

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

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.