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Roasted Red Bell Pepper and Artichoke Tapenade

4.3 out of 5 stars | 10 ratings
Roasted Red Bell Pepper and Artichoke Tapenade
This stress-free appetizer can be put together and on a serving platter in less than 30 minutes. It's so delicious your guests will want the recipe.

Nutrition Facts

Roasted Red Bell Pepper and Artichoke Tapenade
CaloriesCalories
30 Per Serving
ProteinProtein
0g Per Serving
FiberFiber
0g Per Serving

Ingredients

Servings  14  

  • 12 ounces jarred roasted red bell peppers, rinsed and drained
  • 7 ounces jarred or frozen quartered artichoke hearts, rinsed and drained if jarred
  • 2 ounces sliced button mushrooms
  • 3 tablespoons chopped fresh basil
    OR
  • 1 tablespoon dried basil, crumbled
  • 2 to 3 tablespoons fresh lemon juice
    OR
  • 2 to 3 tablespoons cider vinegar
  • 2 tablespoons chopped red onion
  • 2 medium garlic cloves, halved
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1/4 teaspoon salt

Directions

Tip: Click on step to mark as complete.

  1. 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 until well blended.

Keep it Healthy: Try this tapenade as a healthy sandwich spread.

Cooking Tip: Serve the tapenade on unsalted melba toast rounds, which have little to no sodium. When buying crackers, bagel chips, or pita chips, look for the whole-grain varieties. Also, check the amount of sodium on the Nutrition Facts labels and choose the lowest sodium option available.

 

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