roasted-red-bell-pepper-and-artichoke-tapenade | appetizers | recipes

Ingredients

• 12 ounces roasted red bell peppers, rinsed and drained if bottled
• 1/2 14-ounce can quartered artichoke hearts, rinsed and drained
• 2 ounces sliced button mushrooms
• 3 tablespoons chopped fresh basil leaves or 1 tablespoon dried basil, crumbled
• 2 to 3 tablespoons fresh lemon juice or cider vinegar
• 2 tablespoons chopped red onion
• 2 medium garlic cloves, halved
• 2 tablespoons olive oil (extra-virgin preferred)
• 1/4 teaspoon salt