This "tapenade" can be a tasty appetizer or a healthy sandwich spread.
Roasted Red Bell Pepper and Artichoke Tapenade
Calories30 Per Serving
Protein0g Per Serving
Fiber0g Per Serving
|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|
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 basilOR
1 Tbsp. dried basil (crumbled)
2-3 tablespoon fresh lemon juiceOR
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
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.
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.