This stress-free appetizer can be put together and on a serving platter in less than 30 minutes. It's so delicious your guests will want the recipe.
Nutrition Facts
Roasted Red Bell Pepper and Artichoke Tapenade
Calories
Protein
FiberNutrition Facts
| Calories | 30 | |
|---|---|---|
| Total Fat | 2.0 g | |
| Saturated Fat | 0.5 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 0.0 g | |
| Monounsaturated Fat | 1.5 g | |
| Cholesterol | 0 mg | |
| Sodium | 110 mg | |
| Total Carbohydrate | 3 g | |
| Dietary Fiber | 0 g | |
| Sugars | 0 g | |
| Protein | 0 g | |
Dietary Exchanges
1/2 fat
Ingredients
Servings 14
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12 ounces jarred roasted red bell peppers, rinsed and drained -
7 ounces jarred or frozen quartered artichoke hearts, rinsed and drained if jarred -
2 ounces sliced button mushrooms -
3 tablespoons chopped fresh basil OR -
1 tablespoon dried basil, crumbled -
2 to 3 tablespoons fresh lemon juice OR -
2 to 3 tablespoons cider vinegar -
2 tablespoons chopped red onion -
2 medium garlic cloves, halved -
2 tablespoons olive oil (extra virgin preferred) -
1/4 teaspoon salt
Directions
Tip: Click on step to mark as complete.
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In a food processor or blender, pulse the bell peppers, artichokes, mushrooms, basil, lemon juice, onion, and garlic until coarse. Pour the mixture into a medium bowl. Stir in the oil and salt until well blended.
Keep it Healthy: Try this tapenade as a healthy sandwich spread.
Cooking Tip: Serve the tapenade on unsalted melba toast rounds, which have little to no sodium. When buying crackers, bagel chips, or pita chips, look for the whole-grain varieties. Also, check the amount of sodium on the Nutrition Facts labels and choose the lowest sodium option available.
