Roasted Red Pepper and Artichoke Tapenade is the perfect addition to holiday menus. Loaded with great flavors this dip is a wonderful appetizer.
Roasted Red Pepper and Artichoke Tapenade
As the calendar turned to fall this week (hallelujah BTW…I’m over the humidity) a few things begin to change in addition to temps and leaf colors. Yes, we bring out the hoodies and sweaters, but we also start inching towards the holiday season.
No complaints here, this year I’m beyond excited to get into December and ultimately January. Not only is Christmas still exciting around here since we have two little girls who at least pretend to believe in Santa. BUT…the big one here is my Madi is getting married in early January. YAY!
So bring on fall, and let’s get this party started on our way into the holidays. We also all know that once the holiday season starts approaching we start a whole lot of menu planning for all sorts of events.
I’m here to help you today with a great recipe that you’ll want to make over and over during the holidays. It is fresh, delicious and so simple to prepare.
Today though, we’re enjoying a beloved event in bloggerland. FREAKY FRIDAY my friends! If you’ve been following along for a while (PS…Who Needs A Cape? just turned 7, holy monkeys) you’ll know that we participate in this tasty blogging event a few times a year.
In a nutshell, participating bloggers are secretly assigned another blog from which we choose a recipe to make and debut in a coordinated effort on a specific day. All of the behind the scenes work happens because of Michaela from An Affair from the Heart. A heartfelt thank you goes out to her. Check her site out, you won’t regret it.
For the Fall 2019 Freaky Friday event I was assigned:
Now let me begin by saying I’ve been participating in Freaky Friday for many years and this was a NEW blog to me. I was super excited to discover Life Love and Good Food for myself and share it with you.
Sheila is from the south and has a beautiful family including a grandchild. While perusing her site, I really enjoyed her approach in making her recipes so appealing.
I know you’ll find a few recipes to try out from Life Love and Good Food. There’s no lack of deliciousness. Some of the recipes that caught my attention: Cheesy Chicken Enchiladas, Buckeye Brownie Bites, Bacon Wrapped Green Bean Bundles.
With the upcoming holiday season and our love of all things “dip-ish”, I chose to make the Roasted Red Pepper and Artichoke Tapenade. Thank you, Sheila, for such a lovely recipe.
Roasted Red Pepper and Artichoke Tapenade is a great recipe to have in your arsenal for impromptu entertaining. It is flavor-packed and so simple to whip up.
What is Tapenade?
Tapenade is a Provençal name for a dish consisting of puréed or finely chopped olives, capers, and olive oil.
So, let me preface this version by stating that this delicious version does not contain olives. Nope, so olive haters, you can keep reading okay.
I adore olives and have enjoyed traditional tapenades wholeheartedly. I’ve even made a slightly spicy version you should check out: Spicy Green Olive & Feta Tapenade. But I’m okay with varying ingredients and omitting them too. I’m not a rule abider when it comes to cooking.
What ingredients do you need to make Roasted Red Pepper and Artichoke Tapenade?
- Roasted Red Pepper
- Artichoke Hearts
- Fresh Parsley
- Parmesan Cheese
- Olive Oil
- Lemon Juice
- Salt and Pepper
- *see note, I omitted capers found in original recipe*
Some tips for making Roasted Red Pepper and Artichoke Tapenade:
- Drain the roasted red pepper and artichoke hearts well.
- Use a food processor.
- I omitted capers, this is a personal preference. I’ve included a note in the recipe card.
- Serve with toasted baguette, pita chips or veggie dippers.
Other great appetizers you’ll enjoy:
Be sure to SCROLL DOWN to see all the participating recipes.
Combine all ingredients in a food processor. Pulse until thoroughly combined but not pureed. Add salt and pepper to taste. Refrigerate if not serving immediately. If desired add 1/4 cup capers, drained.
Combine all ingredients in a food processor. Pulse until thoroughly combined but not pureed.
Add salt and pepper to taste.
Refrigerate if not serving immediately.
If desired add 1/4 cup capers, drained.
Take a look at all of our Fall 2019 Freaky Friday Recipes:
- An Affair from the Heart – Instant Pot Vegetable Beef Soup
- A Grande Life – Easy Beer Cheddar Dip
- Aunt Bee’s Recipes – Three Cheese Roast Beef Sliders
- Bowl Me Over – Crock Pot Pumpkin Butter Recipe
- Healing Tomato – Stuffed Acorn Squash
- Hostess at Heart – Caramel Apple Pie Snack Mix
- House of Nash Eats – Slow Cooker Applesauce Pulled Chicken Sandwiches
- LeMoine Family Kitchen – White Cheddar Broccoli Stuffed Baked Potatoes
- Lemon Blossoms – Maple Oven Roasted Carrots
- Life, Love & Good Food – Pasta Fagioli Soup Recipe
- Mildly Meandering – Saffron Rice
- Soulfully Made – Salted Dark Chocolate Orange Cookies
- Take Two Tapas – Margarita Pizza Pull Apart Bread
- The Speckled Palate – Halloween Peanut Butter Chocolate White Chocolate Chip Cookies
- West Via Midwest – Easy Garlic Parmesan Chicken Wings
- Who Needs a Cape? – Roasted Red Pepper and Artichoke Tapenade