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Roasted Red Pepper Tapenade Recipe

Recipe 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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook
  • Ready In2 h 15 m
  • 1In 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.
Ingredients
  • 14 servings
  • 79 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    79
    4%
  • Fat:
    6.9
    11%
  • Carbs:
    2.7
    < 1%
  • Protein:
    2.1
    4%
  • Cholesterol:
    3
    1%

Based on a 2,000 calorie diet

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