1 of 1 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 jar 582g Recipe makes 1 jar) |
||
| Calories 1013 | ||
| Calories from Fat 789 | (77%) | |
| Amount Per Serving | %DV | |
| Total Fat 87.7g | 134% | |
| Saturated Fat 18.9g | 94% | |
| Monounsaturated Fat 56.8g | ||
| Polyunsaturated Fat 8.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 44mg | 14% | |
| Sodium 4684mg | 195% | |
| Potassium 1206mg | 34% | |
| Total Carbohydrate 37.8g | 12% | |
| Dietary Fiber 14.0g | 56% | |
| Sugars 3.0g | ||
| Protein 29.3g | 58% | |
people who like this recipe also like:
Crock Pot Chicken, Gravy and Stuffing
By: Anne Edgell
By: spatchcock
By: Karen67
Honey Corn for the BBQ / Grill
By: Peter J
By: Pot Scrubber
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
Directions
1
Combine all ingredients in food processor, turning off/on until finely chopped.2
Taste and adjust seasoning with salt& pepper.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Try these recipes on Food Network:
Lemon-Garlic Chick Pea Dip with Veggies and Chips
Browse similar recipes by category
- Course > Appetizers > Dips
- Course > Appetizers > Spreads
- Main Ingredient > Vegetables
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Preparation > Number of Servings
- Preparation > Presentation
- Preparation > Technique > No Cook
- Occasion > Dinner Party
- Occasion > Gifts
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Koechin (Chef)
On Oct 18, 2008
This is awsome! It also makes a lot. I will also try tossing this with hot pasta and a little extra EVOO. Also over steamed cauliflower and over grilled chicken breat. This is so versatile! Thanks for this super recipe!
From: Kathy!!
On Nov 26, 2007
I loved this tapenade. We had it with english water crackers and I plan to serve it tonight with crusty bread. Next time I make it I will use only half of the garlic--it's good with 4 but I love artichokes and roasted red peppers so much I'd like more of that flavor to come through. I also think some grated lemon zest would be good since you have to buy a lemon for the recipe anyway--may as well use it all. Thanks for the great recipe. Update: I warmed some leftover tapenade and served it over baked fish---DELISH!!! I now think it would be a great warmed over pasta. This is going to be fun trying new uses for a great recipe.
From: Impera_Magna
On Jun 6, 2007
This is some GOOD stuff! I wish I could give it TEN STARS! Yum, yum, yum! I made this to take to bunco tonight and it was incredibly delicious. I served it with thin slices of Italian bread that I toasted lightly in the oven. Oh so tasty! Everyone loved it and commented on how wonderful it was. Very very good! Lots of requests for the recipe. Oh, did I mention this is G-O-O-D good? 
I followed the directions exactly and it was a snap to make. I can so see it as a sandwich spread, on chicken, or with veggies. I will definitely be making this recipe again! Thanks so much for sharing it with us all!
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2009 Scripps Networks, Inc. All rights reserved