Serves 14; 2 tablespoons per serving
Roasted Red Bell Pepper and Artichoke “Tapenade”
12 ounces roasted red bell peppers, rinsed and drained if bottled
1/2 14-ounce can quartered artichoke hearts, rinsed and drained
2 ounces sliced button mushrooms
3 tablespoons chopped fresh basil or 1 tablespoon dried basil, crumbled
2 to 3 tablespoons fresh lemon juice or cider vinegar
2 tablespoons chopped red onion 2 medium garlic cloves, halved 2 tablespoons olive oil (extra virgin preferred)
1/4 teaspoon salt
Nutrition Facts (without crackers or melba toast)
Total Fat 2.0 g
Saturated Fat 0.5 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 1.5 g
Cholesterol 0 mg
Sodium 110 mg
Carbohydrates 3 g
Fiber 0 g
Sugars 0 g
Protein 0 g
Dietary Exchanges: 1/2 fat
- In a food processor or blender, pulse the bell peppers, artichokes, mushrooms, basil, lemon juice, onion, and garlic until coarse.
- Pour the mixture into a medium bowl.
- Stir in the oil and salt.
- Cook’s Tip: Serve the tapenade on unsalted melba toast rounds, which have little to no sodium. When buying crackers, bagel chips, or pita chips, choose the whole-grain types and check the nutrition labels to make sure you’re buying the lowest sodium available.
© American Heart Association