Roasted Red Pepper & Artichoke Tapenade
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 Must Make
This artichoke tapenade recipe was the savory dip I served to my book club last month.
- It’s so incredibly simple to make!
- 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 is 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.
How to Serve
- 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.
- Garnish these with a sliver of Parm or a small piece of red bell pepper.
- Use 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.
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.
You May Also Like
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- More Appetizer Recipes
- More Party Food Recipes
Roasted Red Pepper and Artichoke Tapenade
A marvelous Mediterranean dip that's fabulous served with crackers or fresh vegetables
- 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
35 Comments on “Roasted Red Pepper & Artichoke Tapenade”
Both dips will satisfy my craving for sweet and salty! They look fabulous. I finally subscribed to get your emails after you converted over.. yay!! Wishing you a Happy New Year 2013 my friend!!
Wow, that tapenade looks amazing. I think I’ll be placing this on my New Year’s menu. Yum!
This looks so delicious. You cannot beat a veggie packed dip. Makes up for some of the sweets I have been living on the last few days 🙂
Love how easy this is! Could snack on this all day!
I’m always at look out for dip idea’s. .
This is just Prosperoust!
Wishing you n your beautiful family a very Beautiful, Prosperous andHappy New Year! !
Ooh Lizzy this tapenade looks to die for. I love all variety of dips and condiments especially for New Year’s Eve. I hope you had a Merry Christmas and wishing you and your a Happy new Year.
I can’t wait to try these dips! Love that they’re so easy.
It seems I always need a quick dip recipe so these two recipes will come in handy. Great list of reads – our book club celebrated 30 years in 2012.
Happy New Year
I’m always looking for new dips this time of the year, and these look so good. I particularly like the red pepper and tapenade one – great flavors, and the artichoke is a nice treat. Good stuff – thanks.
These all sound wonderful! I love this tapenade especially. I hope you are having a wonderful holiday season.
Fanatstic appetizer and looks so delicious with roasted red peppers!
Happy Holidays Lizzy!
Yum! A great appetizer!
The yin and the yang of dips. Really enchanted by an artichoke dip that’s not laden with fat (although like those, too!). A nice change for New Year’s Eve.
Two great looking dips perfect for parties! I love the idea of the tapenade and I have recently been getting into sweet dips and tried Chocolate Covered Katie’s cookie dough dip this year for the first time and I have been hooked every since!
I can’t believe how easy something that delicious really is. It looks so elegant to boot. I’m still jealous of your book club.
Lizzy, I must say that the tapenade sure look scrumptious! As for the cheesecake dip, wow I would love that too!
I love the tang that the artichokes bring to a dip, this is lovely. I’m going to make this for a Neighbour cocktail party on Sunday! Thanks.
Thank you for the recipes, Liz. I am always on the look-out for elegant but easy dips. And your photos inspire picture-perfect presentations =)
BTW. What a great reading club! Loved Bird by Bird! I very much appreciate the accomplished authors on your group’s list and am adding a few to my stack of to-reads.
I love roasted red peppers, what a fabulous dip!
What a perfect recipe! So easy to make and convenient to serve! Perfect for potlucks!! Merry Christmas and Happy New Year dear Liz!! I hope you have an amazing one! 🙂