Roasted red pepper and artichoke tapenade

Darci Juris


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


★★★★★ 1 vote

2 cups
10 Min
No-Cook or Other


  • 1 large
    jar or roasted red bell peppers
  • 2 small
    jars of grilled, marinated artichoke hearts
  • 10
    pitted kalamata olives
  • 2 clove
    roasted garlic
  • 1/2 c
    parmesan cheese, grated
  • dash(es)
    salt and pepper

How to Make Roasted red pepper and artichoke tapenade


  1. Add all ingredients to a food processor.
  2. Pulse until chopped to a finely chopped tapenade.
  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)
  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.

Printable Recipe Card

About Roasted red pepper and artichoke tapenade

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Mediterranean
Hashtag: #dips

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