Roasted Red Bell Pepper and Artichoke Tapenade

Roasted Red Bell Pepper and Artichoke Tapenade

This "tapenade" can be a tasty appetizer or a healthy sandwich spread.

Nutrition Facts

Roasted Red Bell Pepper and Artichoke Tapenade


30 Per Serving


0g Per Serving


0g Per Serving
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


Servings  14  

  • 12 oz. roasted red bell peppers (rinsed, drained if bottled)
  • 7 oz. canned, quartered artichoke hearts (rinsed, drained)
  • 2 oz. sliced button mushrooms
  • 3 Tbsp. chopped, fresh basil OR
  • 1 Tbsp. dried basil (crumbled)
  • 2-3 Tbsp fresh lemon juice OR
  • 2-3 Tbsp cider vinegar
  • 2 Tbsp. chopped red onion
  • 2 medium garlic cloves (halved)
  • 2 Tbsp. olive oil (extra virgin preferred)
  • 1/4 tsp. salt


Tip: Click on step to mark as complete.

  1. In a food processor or blender, pulse the bell peppers, artichokes, mushrooms, basil, lemon juice, onion, and garlic until coarse.
  2. Pour the mixture into a medium bowl.
  3. Stir in the oil and salt.

Cooking Tip: Serve the tapenade on unsalted melba toast rounds, which have little to no sodium. When buying crackers, bagel chips, or pita chips, choose the whole-grain types and check the nutrition labels to make sure you’re buying the lowest sodium available.