Roasted Red Pepper Tapenade (Tested) - Together Women Rise
Sources: Recipe contributed by Lisa Pralie, Dumfries, VA Photo credit: Linda McElroy
Ingredients
- 1 7-oz. jar roasted red peppers, drained and chopped
- 1 6-oz. jar marinated artichoke hearts, drained and chopped
- ½ cup minced fresh cilantro
- ½ cup freshly grated Parmesan cheese
- 1/3 cup olive oil
- ¼ cup drained capers
- 4 cloves garlic, minced
- 1 tbsp. fresh lemon juice
- salt and pepper to taste
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