ARTICHOKE TAPENADE DIP RECIPES

Name: Two-Step Artichoke Tapenade
Prep time: 10 min
Total time: 10 min
Yield: 1 jar
Ingredients: 1 (7 ounce) jar roasted red peppers, coarsely chopped; 1 (6 ounce) jar marinated artichoke hearts, coarsely chopped; 1/2 cup minced fresh parsley; 1/2 cup freshly grated parmesan cheese; 1/3 cup olive oil; 1/4 cup drained capers; 4 cloves garlic, chopped; 1 tablespoon fresh lemon juice

TWO-STEP ARTICHOKE TAPENADE RECIPE - FOOD.COM

Two-Step Artichoke Tapenade Recipe - Food.com image

My sister-in-law brought this to our beach house this summer, where we had a tapenade taste-off. This was the winner. I had this on seafood, with chips, with veggies, on bruschetta, and even used it as a sandwich spread!

Total Time 10 minutes

Prep Time 10 minutes

Yield 1 jar

Number Of Ingredients 8

Ingredients

1 (7 ounce) jar roasted red peppers, coarsely chopped
1 (6 ounce) jar marinated artichoke hearts, coarsely chopped
1/2 cup minced fresh parsley
1/2 cup freshly grated parmesan cheese
1/3 cup olive oil
1/4 cup drained capers
4 cloves garlic, chopped
1 tablespoon fresh lemon juice

Steps:

Combine all ingredients in food processor, turning off/on until finely chopped.
Taste and adjust seasoning with salt& pepper.

Nutrition Facts : Calories 1017.8, FatContent 88, SaturatedFatContent 18.9, CholesterolContent 44, SodiumContent 4624.4, CarbohydrateContent 38.8, FiberContent 19.5, SugarContent 3, ProteinContent 28.3

TWO-STEP ARTICHOKE TAPENADE RECIPE - FOOD.COM

Two-Step Artichoke Tapenade Recipe - Food.com image

My sister-in-law brought this to our beach house this summer, where we had a tapenade taste-off. This was the winner. I had this on seafood, with chips, with veggies, on bruschetta, and even used it as a sandwich spread!

Total Time 10 minutes

Prep Time 10 minutes

Yield 1 jar

Number Of Ingredients 8

Ingredients

1 (7 ounce) jar roasted red peppers, coarsely chopped
1 (6 ounce) jar marinated artichoke hearts, coarsely chopped
1/2 cup minced fresh parsley
1/2 cup freshly grated parmesan cheese
1/3 cup olive oil
1/4 cup drained capers
4 cloves garlic, chopped
1 tablespoon fresh lemon juice

Steps:

Combine all ingredients in food processor, turning off/on until finely chopped.
Taste and adjust seasoning with salt& pepper.

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ARTICHOKE DIP APPETIZER - BIGOVEN.COM

"I love making this dip to take to take to a Pot Luck dinner. It's a warm dish served with crackers, toasted baquette slices or tortilla chips. Or, if you have left overs or prefer a cold dish it makes a great tapenade for crackers, toated bread, etc. I used my left overs from the party for a Happy Hour cold dish appetizer. You can add some fresh chopped spinach if you like but it's not my preference. "
From bigoven.com
Reviews 5
Total Time 1 hours
Cuisine American
Calories 82 calories per serving

"Take 32 ounce jar of whole artichoke; Dry weight is 19.5 ounces. Drain of all liquid. If the artichoke has been marinated in olive oil then rinse under running water until all or most of the oil has been removed. Chop the artichoke until diced or slightly larger size. I find it easier to quarter the artichoke heart and then cut those pieces into thirds with the cut side facing up. Place in 2 quart baking dish. Add remaining ingredients and mix well. Continue to add cream or mayonnaise until easily mixed but not liquidy. Bake in 350 degree oven for around 20-30 minutes, remixing occassionally so that it heats evenly throughout. Remove when cheese begins to toast slightly on the top layer. Serve with crackers, french baquette (sliced and toasted) or corn tortilla chips. French Baquettte: Slice French Baquette. Place on baking sheet. Spray or brush lightly with olive oil. Sprinkle with slight layer of garlic salt. Sprinkle with slight layer of Italian spice. Place under hot broiler until lightly browned. Remove from oven and serve immediately with spread. If taking to a party to serve later then remove from baking sheet and let cool on cookie rack. Place warm artichoke dip in crockpot and reheat on low to serve after you arrive at the party. "

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Roasted red peppers, artichoke hearts and garlic are the main flavors in this bright tapenade. This simple recipe can be used as a dip for vegetables and pita triangles or as a sandwich spread.
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In the bowl of a food processor, combine the red peppers, artichoke hearts, cilantro, Parmesan cheese, olive oil, capers, garlic, and lemon juice. Pulse until finely chopped and the mixture is blended. Transfer to a serving bowl and season to taste with salt and pepper. Cover and refrigerate for at least 2 hours before serving to blend the flavors.

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