Roasted Red Pepper Tapenade |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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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. Ingredients:
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 |
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.
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