Roasted Red Pepper & Artichoke Tapenade
1 jar(s)roasted red peppers
2 jar(s)grilled, marinaded artichoke hearts
8-10pitted kalamata olives
1/2 cgrated parmesan cheese
dash(es)salt and pepper
How to Make Roasted Red Pepper & Artichoke Tapenade
- Add all ingredients to a food processor.
- Pulse to a finely chopped tapenade.
- Transfer to a bowl, and serve with pita bread, pita chips, gluten-free crackers, whatever your desire.
- NOTE: You can also blend the ingredients in the processor until you reach a smooth consistency for a different texture dip (like a hummus), which can also be used as an aioli on sandwiches, or with focaccia bread.