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Roasted Red Pepper Artichoke Tapenade in a white bowl with a tray of crudite

Roasted Red Pepper & Artichoke Tapenade

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This Roasted Red Pepper Artichoke Tapenade is a marvelous Mediterranean dip that’s fabulous served with crackers or fresh vegetables.

Since this one of those delicious Artichoke Recipes that is super easy to make, you’ll want to keep the ingredients on hand for a quick appetizer! One of my book club friends declared this so delicious that she admitted she hadn’t tried any other food on the buffet!

Bowl of Red Pepper Artichoke Tapenade with a platter of fresh vegetables

Roasted Red Pepper and Artichoke Tapenade

This artichoke tapenade recipe was the savory dip I served to my book club last month. So incredibly simple to make, just dump and pulse in the food processor and it’s finished. A jar of roasted red peppers, a jar of marinated artichoke hearts, capers, Parm, parsley, garlic, and fresh lemon juice were all processed till the mixture resembled a chunky pesto. A delightfully delicious Mediterranean vegetable dip was the result!

Overhead view of this artichoke tapenade with a red handled spoon

What is Tapenade?

Tapenade is a Provençal name for a dish of finely chopped olives, capers, and anchovies.  There are numerous variations of this French appetizer, including this artichoke and red pepper tapenade, that are made without any olives or anchovies. The origin of the word tapenade is derived from the French word for capers, tapenas.

What Is Tapenade Used For?

Tapenade is traditionally a dip for crackers, toasts or crudite, but can also be used as a sandwich spread or condiment.

How Do You Make a Tapenade Recipe?

Making a tapenade is super quick and simple!  Just large dice the peppers, halve the artichoke hearts, then add those and the rest of the ingredients to a food processor. Process until the mixture is like a chunky pesto.

Mediterranean Vegetable Dip

How easy is that?  Slices of baguettes, crackers, and veggies can be used to scoop up this healthy, full-flavored, amazingly easy spread. My girlfriends adored this Roasted Red Pepper and Artichoke Tapenade.

My friend, Diane, uses this artichoke recipe on crostini, topped with a few arugula leaves, then a slice of rare beef tenderloin. Perfect for a more upscale hors d’oeuvre. She garnishes these with a sliver of Parm or a small piece of red bell pepper. I used the leftovers as a sandwich spread…a sensational addition to my usual, humdrum noon meal!

Tip of the Day: If you’re in a book club or love to read, please check out this list of books we’ve read and discussed over the past 23 years.

Roasted Red Pepper Artichoke Tapenade in a white bowl with a tray of crudite

More Appetizer Recipes

This Tapenade Recipe was first shared in December 2012. Photos and text were updated in 2020.

Roasted Red Pepper and Artichoke Tapenade

Roasted Red Pepper and Artichoke Tapenade

A marvelous Mediterranean dip that's fabulous served with crackers or fresh vegetables

Prep Time 5 minutes
Total Time 5 minutes
Yield 8 servings

Ingredients

  • 1 7-ounce jar roasted red peppers, drained
  • 1 6-ounce jar marinated artichoke hearts, drained
  • 1/2 cup minced fresh parsley
  • 1/2 cup fresh grated Parmesan cheese
  • 1/3 cup extra virgin olive oil
  • 1/4 cup capers, drained
  • 4 cloves garlic, chopped
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste

Instructions

Add ingredients to a food processor and pulse until mixture becomes the texture of chunky pesto. Season with salt and pepper if desired.

Serve with crackers or crudite.

Notes

Leftovers make a delicious sandwich spread!

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 151Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 5mgSodium: 472mgCarbohydrates: 6gFiber: 2gSugar: 1gProtein: 3g
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34 comments on “Roasted Red Pepper & Artichoke Tapenade”

  1. I love dips – from sweet to savory (and at first I thought you had made one dip – and thought, wow that’s an interesting use of flavors! lol) I would inhale them both!

  2. I think dipsare the life of any party. I love both your dips especially roasted peppers and artichoke one.

  3. Both dips are fantastic, I love particularly the roasted pepper artichoke one. Irresistible!

    Happy New Year!

  4. The flavors in this sound fantastic. What a fun recipe for New Year’s Eve!

  5. I’m all over the artichoke dip recipe-love the easiness of it!!

  6. Yum! These pictures are so pretty.

  7. That tapenade is spectacular. A SuperBowl treat for sure. I actually think that using it as a sandwich spread base, even with leftover chicken, turkey or tenderloin, sounds even better. Once again, lucky bookclubbers.

  8. Liz I love this roasted red pepper and artichoke dip. So easy and I’m sure delicious. I think I will pick the ingredients up today and whip some up. This couldn’t be easier.

    I signed up again for your emails since I’m still not getting them hopefully 3rd times a charm.

  9. This recipe has been a favorite for our New Year’s Eve party! Looking forward to having it again tonight!

  10. I never saw this before but I sure like this 2020 revision especially the tip from your friend about making it all fancy with beef tenderloin. I belong to a book club and some study groups and this recipe and its variations will go on my to-make List. Happy New Year, Liz.

  11. This tapenade looks like it’s just packed with flavor. Nice!

  12. I can’t wait to make this! So many of my favorite flavors in one bowl! And on a chip or cracker . . . perfect! 🙂 ~Valentina

  13. I’ve never had a tapenade without olives which I find pretty salty. Love the ingredients in this one. What a great snack for the football playoffs! Happy 2020!

  14. This is a great recipe Liz! Full of flavors! We’d like to combine it with rice and serve it as a rice salad. What do you think?

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