Red pepper and Artichoke Tapenade
mary
Serve as a dip for veggies, pita triangles, crackers or crusty bread
ingredients
- 7 oz roasted red peppers drained and coarsely chopped
- 6 oz marinated artichoke hearts coarsely chopped
- 1/2 cup minced fresh parsley
- 1/2 cup freshly grated parmesean cheese
- 1/3 cup olive oil
- 1/4 cup drained capers (OPTIONAL)
- 4 Cloves of garlic chopped
- 1 Tbsp lemon juice
directions
Combine all ingredients in a a processor. Process with on and off pulses until well blended. Season with salt and pepper
notes
Ca be made 1 day ahead.
Source: Diane Alford
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