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Roasted Red Pepper Tapenade

Roasted Red Pepper Tapenade


"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."
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2 h 15 m servings 79 cals
Serving size has been adjusted!
Original recipe yields 14 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • 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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Read all reviews 60
  1. 71 Ratings

Most helpful positive review

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 ...

Most helpful critical review

This is pretty basic, but fast and good. I'd actually give it a 3.5. I didn't have any cilantro, but you could probably use flat leaf parsley as well.

Most helpful
Most positive
Least positive

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 ...

So easy and delicious. Looks a little deceiving.

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

I just looked at the ingredients in this tapenade and knew I couldn't go wrong with it: roasted red peppers, artichoke hearts, capers, parmesan--YUM! I do think I'll use one less clove of garli...

I was specifically looking for a recipe that called for capers and decided on this tapenade. I noticed when reading the reviews that quite a few people complained that four garlic cloves were ...

Fantastic! I used a little more artichoke than called for because I have a humongous jar and was eyeballing it. The cilantro in it is wonderful, but basil and/or parsley would be fine if you hat...

Loved it! It definitely needs to chill at least the 2 hours so that the flavors blend. I let mine set overnight. Made it for Christmas and everyone demanded the recipe. Thanks.

Great find for an appetizer for family or a crowd!! Followed recipe exactly and were very impressed by the flavorful combination! DH declared "this is a keeper!" The flavors are enhanced afte...

Love it! Love it! Love it! I will have to say that I did cut the garlic and capers in half. Still very tasty. I have made this with the cilantro and also have substituted Italian parsley. I do p...

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