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My review
Roasted Red Pepper Tapenade
4
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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Ingredients
2 h 15 m servings 79Original recipe yields 14 servings (1 3/4 cups)
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Directions
{{model.addEditText}} Print- 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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Reviews
Read all reviews 6474 Ratings
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Most helpful positive review
8/13/2008
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 ...
Most helpful critical review
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.
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8/13/2008
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 ...
1/5/2009
Very good. I will make again. Got lots of complements. I made it with and without the artichoke... they're both good.
9/5/2009
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 garli...
4/22/2011
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 ...
7/11/2009
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 hat...
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.
7/2/2012
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 afte...