Roasted Red Pepper Tapenade

Roasted Red Pepper Tapenade

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."
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Ingredients

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

Nutrition

  • 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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Directions

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  • Prep

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  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.

Reviews

Read all reviews 56
  1. 67 Ratings

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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.

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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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