Artichoke and Roasted Red Pepper Tapenade

PREP: 10 minutes | COOK: 0 minutes | YIELD: 2 cups

It’s a dip! It’s a spread! It’s also my daughter Rachel’s favorite food. Whenever I serve it at family gatherings, she gobbles it right up. This recipe is her new favorite because it boasts artichoke hearts, which she loves. Now I really won’t be able to keep it on the table!

1 x 14-oz (420 ml) BPA-free can artichoke hearts, drained and liquid pressed out

8 oz (225 g) roasted red bell peppers, about 1 cup (240 ml), drained and liquid pressed out

1 clove garlic

1 small or ½ large lemon, zested and juiced

1 Tbsp (15 ml) capers, drained and rinsed

Small handful fresh cilantro

Small handful fresh basil leaves

1 Tbsp (15 ml) extra virgin olive oil

¼ tsp (1.25 ml) each sea salt and freshly ground black pepper

Add all ingredients to a food processor and pulse-blend until chopped. Scrape down sides, and then let food processor whirl until the mix is well blended but still chunky. Scrape into a bowl and serve with raw cut vegetables, rice crackers or toasted whole wheat baguette slices, or use it as a tasty spread for sandwiches.


Calories: 12 | Calories from Fat: 4 | Protein: 0.1 g | Carbs: 1 g | Total Fat: 0.4 g | Saturated Fat: 0.1 g | Trans Fat: 0 g | Fiber: 0.3 g | Sodium: 42 mg | Cholesterol: 0 mg