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!
Why You Should Make
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.
This delightfully delicious Mediterranean vegetable dip was the result! SO easy and a huge hit with my friends. Leftovers can be used as a sandwich spread.
Frequently Asked Questions
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.
Tapenade is traditionally a dip for crackers, toasts or crudite, but can also be used as a sandwich spread or condiment.
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.
More Appetizer Recipes
- Chicken Fajita Queso Dip from Inside Bru Crew Life
- Crack Dip
- Prosciutto Wrapped Asparagus
- Cold Spinach Dip
- Candied Bacon
- Hot Spinach and Artichoke Dip
- Smokey Black Bean Dip
- Muenster and Spinach Pinwheels
- Melon and Prosciutto Skewers
- More Appetizer Recipes
- More Party Food Recipes
This Tapenade Recipe was first shared in December 2012. Photos and text were updated in 2020.
- 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
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.
Leftovers make a delicious sandwich spread!
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Amount Per Serving: Calories: 151Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 5mgSodium: 472mgCarbohydrates: 6gFiber: 2gSugar: 1gProtein: 3g