Roasted Red Pepper Tapenade (Tested)

Serves     Makes 2 cups


1 7-oz. jar roasted red peppers, drained and chopped
1 6-oz. jar marinated artichoke hearts, drained and chopped
½ cup minced fresh cilantro
½ cup freshly grated Parmesan cheese
1/3 cup olive oil
¼ cup drained capers
4 cloves garlic, minced
1 tbsp. fresh lemon juice
salt and pepper to taste



Put all ingredients in the bowl of a food processor except salt and pepper. Pulse until finely chopped and the mixture is blended. Transfer to a serving bowl and season to taste with salt and pepper. Cover and refrigerate for 2 hours before serving, to blend the flavors. Serve with your favorite crackers, veggies or pita triangles.

Note: Make sure to thoroughly drain the vegetables, otherwise the tapenade will be soupy. If it is, just pour it in a strainer before serving.

Notes and Instructions


Recipe contributed by Lisa Pralie, Dumfries, VA

Photo credit: Linda McElroy