Roasted Red Pepper Tapenade

4.6
(77)

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.

3
3
3
Prep Time:
15 mins
Additional Time:
2 hrs
Total Time:
2 hrs 15 mins
Servings:
14
Yield:
1 3/4 cups

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

  • cup olive oil

  • ¼ cup drained capers

  • 4 cloves garlic, chopped

  • 1 tablespoon fresh lemon juice

  • salt and pepper to taste

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.

Nutrition Facts (per serving)

79 Calories
7g Fat
3g Carbs
2g Protein
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.