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Roasted Red Pepper Tapenade

SUBMITTED 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."
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 4 star rating.
Read Reviews (2)
PREP TIME  15 Min
READY IN  2 Hrs 15 Min
Original recipe yield 1 3/4 cups

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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.
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REVIEWS

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 20, 2007 by Cindy
This is pretty basic, but fast and good. I'd actually give it a 3.5. I didn't have any... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 13, 2008 by dishybish
Awesome!! Super easy - I doubled the recipe and froze half so I would have some on hand for... MORE


 
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Recipe Submitter:

ASHBETH
Cooking Level: Expert
Living In: Lexington Park, Maryland, USA
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Nutritional Information
Roasted Red Pepper Tapenade

Servings Per Recipe: 14

Amount Per Serving

Calories: 79

  • Total Fat: 7g
  • Cholesterol: 3mg
  • Sodium: 264mg
  • Total Carbs: 2.7g
  •     Dietary Fiber: 0.7g
  • Protein: 2.2g

VIEW DETAILED NUTRITION

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