Roasted Red Pepper Artichoke Dip
Use this dip recipe to make bruschetta or serve it on its own.
Using roasted red peppers from a jar makes this dip one of the easiest holiday appetizers to make.
My friend Debbie introduced me to this recipe several years ago when she brought it to a Christmas party of mine. Everyone gobbled it up immediately and has asked for it ever since.
Serve this tapenade with pita chips and raw carrots as a dip, or spread over toasted Italian bread for a quick and easy bruschetta.
Roasted Red Pepper and Artichoke Tapenade
- 1 7 oz. jar roasted red peppers, drained
- 1 6 oz. jar marinated artichoke hearts, drained
- 1/2 cup minced fresh parsley
- 1/2 cup fresh grated parmesan cheese
- 1/3 cup extra virgin olive oil
- 1/4 cup capers, drained
- 4 cloves garlic, chopped
- 1 Tbsp. fresh lemon juice
- salt and pepper to taste
Add ingredients to a food processor and pulse until mixture becomes the texture of chunky pesto.
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