This one of my favorite spreads. It is so versitile that it can each be paired with a variety of meats, pastas, sandwiches, etc.
Tip: If you used oil packed veggies, I recommend cutting the amount of olive oil listed in the recipe.
Roasted Red Pepper & Artichoke Tapenade
1 7-oz jar roasted red pepper, drained and coarsley chopped
1 6-oz jar marinated artichoke hearts, drained and chopped
1/2 C minced fresh parsley
1/2 C freshly grated Parmesan (I have omitted this for a lower fat version & it's still delish)
1/3 C olive oil (see tip above)
1/4 C drained & coarsley chopped green olives, or 1/4 C drained capers
4 garlic cloves, chopped
1 Tbsp fresh lemon juice
Combine all ingredients in food processor, using on/off until well blended & finely chopped. Season with salt & pepper to taste.
This tapenade is wonderful on lightly seasoned & grilled chicken or fish, as a dip with pita chips and a spread for sandwiches.
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