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.
(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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