Roasted Red Bell Pepper and Artichoke “Tapenade”

Serves 14; 2 tablespoons per serving

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

Calories 30

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.