Roasted Red Bell Pepper and Artichoke Tapenade
This "tapenade" can be a tasty appetizer or a healthy sandwich spread.
For information on women and heart disease, visit Go Red for Women. (Link opens in a new window)
- 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
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.
Tip: Click on step to mark as complete.
This recipe is brought to you by the American Heart Association's Go Red For Women movement. Recipe copyright © 2016 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere or online at heart.org/cookbooks.
|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|
|Total Carbohydrate||3 g|
|Dietary Fiber||0 g|
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