Rating: 4.63 stars
78 Ratings
  • 5 star values: 56
  • 4 star values: 17
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

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 Summary test

prep:
15 mins
additional:
2 hrs
total:
2 hrs 15 mins
Servings:
14
Yield:
1 3/4 cups
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

79 calories; protein 2.1g; carbohydrates 2.7g; fat 6.9g; cholesterol 3.1mg; sodium 224.4mg. Full Nutrition
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Reviews (77)

Most helpful positive review

Rating: 5 stars
08/13/2008
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 email out the recipe later that night. Sooooo yummy. Didn't change a thing. Read More
(40)

Most helpful critical review

Rating: 3 stars
10/20/2007
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. Read More
(6)
78 Ratings
  • 5 star values: 56
  • 4 star values: 17
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
08/13/2008
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 email out the recipe later that night. Sooooo yummy. Didn't change a thing. Read More
(40)
Rating: 4 stars
01/05/2009
Very good. I will make again. Got lots of complements. I made it with and without the artichoke... they're both good. Read More
(28)
Rating: 5 stars
02/07/2011
So easy and delicious. Looks a little deceiving. Read More
(27)
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Rating: 5 stars
07/23/2012
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 too many. As I'm not a fan of raw garlic, I sauteed mine (all four of them) for just a few minutes in a small amount of the olive oil before adding it to the rest of the ingredients in the food processor. I did use Asiago as that is what I had in the fridge at the time and threw in a small handful of cilantro leaves for a dash of flavor - probably not the full 1/2 cup called for in the recipe. Great recipe. EDIT: I've made this many times now and everyone loves it, but have since adjusted the seasoning in one other area. As the artichoke hearts are already nice and tangy from their marinade, I usually cut the lemon juice way back - to maybe a teaspoon. That's all - just a personal preference. Read More
(24)
Rating: 5 stars
09/08/2009
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 garlic next time, but that's only because I'm a moderate garlic lover--I definitely like it but I'm not one of those people who thinks you can never use too much of it. I also think I'll use basil next time in place of cilantro, just because I like basil WAY more and I think it would go with the flavors better. But cilantro is a good, cheaper option. I served this at a dinner party and nobody could get enough of it. They all commented on it being their favorite thing (and, of course, it was also the easiest). Read More
(23)
Rating: 5 stars
07/13/2009
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 hate cilantro. I doubled the recipe - and I'm glad I did. We had it on toasted onion bread the first night. This would be also be great on pasta or to stuff chops or tenderloin. Excellent, thanks! Read More
(22)
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Rating: 5 stars
12/30/2008
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. Read More
(15)
Rating: 5 stars
07/02/2012
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 after sitting for a day; course it might not be around that long for most of you! Highly recommend it. Read More
(14)
Rating: 5 stars
12/14/2009
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 prefer the parsley but it is wonderful either way. I have made it about four times now and have gotten rave reviews and requests from many foodies! Nice colors for the holidays, too! Thank you for this great recipe! Read More
(10)
Rating: 3 stars
10/20/2007
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. Read More
(6)