roasted red pepper and artichoke tapenade

Name: Roasted red pepper and artichoke tapenade
Prep time: 10 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 large jar or roasted red bell peppers; 2 small jars of grilled, marinated artichoke hearts; 10 - pitted kalamata olives; 2 clove(s) roasted garlic; 1/2 cup(s) parmesan cheese, grated; dash(es) salt and pepper

(1 RATING)

8 Pinches 2 Photos

Darci Juris

Scottsdale, AZ

Updated on Oct 29, 2018

Delicious, addicting tapenade, great for dinner parties, with many other uses as well. Everyone will want the recipe, and it's so easy.

Rate

prep time 10 Min

cook time

method No-Cook or Other

yield 2 cups

Ingredients

1 large jar or roasted red bell peppers
2 small jars of grilled, marinated artichoke hearts
10 - pitted kalamata olives
2 cloves roasted garlic
1/2 cup parmesan cheese, grated
dash salt and pepper

How To Make roasted red pepper and artichoke tapenade

Step 1

Add all ingredients to a food processor.

Step 2

Pulse until chopped to a finely chopped tapenade.
Step 3

Transfer to a bowl, and serve with pita bread, pita chips, or hard cracker of your choice. (I used gluten free bagel chips, pictured)
Step 4

Note: You can also blend the ingredients in the processor until a you reach a smooth consistency for a different texture dip (like a hummus), which can also be used as an aioli on sandwiches, or as a great dip for focaccia bread.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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