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