Roasted red pepper and artichoke tapenade
1 largejar or roasted red bell peppers
2 smalljars of grilled, marinated artichoke hearts
10pitted kalamata olives
2 cloveroasted garlic
1/2 cparmesan cheese, grated
dash(es)salt and pepper
How to Make Roasted red pepper and artichoke tapenade
- Add all ingredients to a food processor.
- Pulse until chopped to a finely chopped tapenade.
- Transfer to a bowl, and serve with pita bread, pita chips, or hard cracker of your choice. (I used gluten free bagel chips, pictured)
- 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.