Roasted Red Pepper and Artichoke Tapenade

• Vegetarian
• Gluten free

• Produce

  • 1 14-oz. can Artichoke hearts
  • 2 Garlic cloves
  • 1/3 cup Parsley, fresh

• Condiments

  • 1/4 cup Capers
  • 1 1/2 tbsp Lemon juice, fresh

• Baking & Spices

  • 1 7-oz. jar Red peppers, roasted

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1/2 cup Parmesan cheese

Found on lifeloveandgoodfood.com

Description

Ingredients

• 1 7-oz. jar roasted red peppers, drained and coarsely chopped
• 1 14-oz. can artichoke hearts, drained and coarsely chopped
• 1/3 cup fresh parsley, stems removed
• 1/2 cup freshly grated Parmesan cheese
• 3 tablespoons olive oil
• 1/4 cup capers, drained
• 2 garlic cloves, minced
• 1-1/2 tablespoons fresh lemon juice

Directions

• In a food processor, combine all ingredients, until well blended and finely chopped - DO NOT puree. Add salt and pepper, and season to taste.
• For best flavor, make a day ahead of time and refrigerate. To serve, allow to come to room temperature and serve with crackers or baked baguette slices.