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Roasted Red Pepper and Artichoke Tapenade

Delicious served as an appetizer with cheese and crackers or spread on grilled chicken or fish, this tapenade recipe is healthy and packed with flavor!
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Ingredients
  

  • 1 7-ounce jar roasted red bell peppers, drained
  • 1 6-ounce jar marinated artichoke hearts, drained
  • 1/2 cup fresh parsley chopped
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup olive oil
  • 1/2 cup drained capers
  • 1 clove fresh garlic smashed
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon crushed red pepper optional
  • 1/2 teaspoon salt

Instructions
 

  • Coarsely chop the bell peppers and artichoke hearts. Place all ingredients in the bowl of a food processor, and process in on-off turns until mixture is finely chopped and fully incorporated. Transfer to a bowl, cover and refrigerate until serving.

Notes

The flavors in the tapenade will blend and develop more the longer the mixture chills, so consider preparing this a day in advance.