roasted red pepper and artichoke tapenade
(1 rating)
Delicious, addicting tapenade, great for dinner parties, with many other uses as well. Everyone will want the recipe, and it's so easy.
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(1 rating)
yield
2 cups
prep time
10 Min
method
No-Cook or Other
Ingredients For roasted red pepper and artichoke tapenade
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1 lgjar or roasted red bell peppers
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2 smjars of grilled, marinated artichoke hearts
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10pitted kalamata olives
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2 cloveroasted garlic
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1/2 cparmesan cheese, grated
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dashsalt and pepper
How To Make roasted red pepper and artichoke tapenade
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1Add all ingredients to a food processor.
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2Pulse until chopped to a finely chopped tapenade.
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3Transfer to a bowl, and serve with pita bread, pita chips, or hard cracker of your choice. (I used gluten free bagel chips, pictured)
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4Note: 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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Roasted red pepper and artichoke tapenade:
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