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!

Ingredients

(7 ounce) jar roasted red peppers, coarsely chopped↗1 jar
(6 ounce) jar marinated artichoke hearts, coarsely chopped1 jar
minced fresh parsley1⁄2 cup
freshly grated parmesan cheese1⁄2 cup
olive oil↗1⁄3 cup
drained capers↗1⁄4 cup
cloves garlic, chopped↗4 cloves
fresh lemon juice↗1 tablespoon

Step-by-step instructions

1
Combine all ingredients in food processor, turning off/on until finely chopped.
2
Taste and adjust seasoning with salt& pepper.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App