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Roasted Red Bell Pepper and Artichoke Tapenade

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Roasted Red Bell Pepper and Artichoke Tapenade
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Roasted Red Bell Pepper and Artichoke Tapenade

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

Ingredients

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 tablespoon fresh lemon juice OR
  • 2-3 tablespoon cider vinegar
  • 2 Tbsp. chopped red onion
  • 2 medium garlic cloves (halved)
  • 2 Tbsp. olive oil (extra virgin preferred)
  • 1/4 tsp. salt

Directions

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.

Nutrition Facts

Roasted Red Bell Pepper and Artichoke Tapenade

CaloriesCalories

30 Per Serving

ProteinProtein

0g Per Serving

FiberFiber

0g Per Serving

Nutrition 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

 

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

Nutrition Facts

Roasted Red Bell Pepper and Artichoke Tapenade

CaloriesCalories

30 Per Serving

ProteinProtein

0g Per Serving

FiberFiber

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

Ingredients

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 tablespoon fresh lemon juice OR
  • 2-3 tablespoon cider vinegar
  • 2 Tbsp. chopped red onion
  • 2 medium garlic cloves (halved)
  • 2 Tbsp. olive oil (extra virgin preferred)
  • 1/4 tsp. salt

Directions

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.

 

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