Recipes Roasted Red Pepper Tapenade 4.6 (77) 66 Reviews 3 Photos 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 by ASHBETH Published on July 23, 2007 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 3 3 3 Prep Time: 15 mins Additional Time: 2 hrs Total Time: 2 hrs 15 mins Servings: 14 Yield: 1 3/4 cups Jump to Nutrition Facts 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 Directions 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. I Made It Print Nutrition Facts (per serving) 79 Calories 7g Fat 3g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 14 Calories 79 % Daily Value * Total Fat 7g 9% Saturated Fat 1g 7% Cholesterol 3mg 1% Sodium 224mg 10% Total Carbohydrate 3g 1% Dietary Fiber 1g 3% Total Sugars 1g Protein 2g Vitamin C 12mg 59% Calcium 45mg 3% Iron 0mg 1% Potassium 19mg 0% * 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved