"My sister-in-law brought this to our beach house this summer, where we had a tapenade taste-off. This was the winner. I had this on seafood, with chip..."
INGREDIENTS
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1 (7 ounce) jar roasted red peppers, coarsely chopped
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1 (6 ounce) jar marinated artichoke hearts, coarsely chopped
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1/2 cup minced fresh parsley
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1/2 cup freshly grated parmesan cheese
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1/3 cup olive oil
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1/4 cup drained capers
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4 cloves garlic, chopped
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1 tablespoon fresh lemon juice