Roasted Red Pepper Tapenade recipe

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Ingredients

1 (7 ounce) jar roasted red peppers, drained and chopped
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
½ cup minced fresh cilantro
½ cup freshly grated Parmesan cheese
⅓ cup olive oil
¼ cup drained capers
4 cloves garlic, chopped
1 tablespoon fresh lemon juice
salt and pepper to taste

Nutrition Info

78.5 calories
carbohydrate: 2.7 g
cholesterol: 3.1 mg
fat: 6.9 g
fiber: 0.7 g
protein: 2.1 g
saturatedFat: 1.4 g
servingSize: -
sodium: 224.4 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 3/4 cups

Recipe Note

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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