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Roasted Red Pepper Tapenade

When entertaining, I often rely on my pepper tapenade recipe because it takes only 15 minutes to whip up and pop in the fridge. Sometimes I swap out the almonds for walnuts or pecans. —Donna Magliaro, Denville, New Jersey
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    2 cups

Ingredients

  • 3 garlic cloves, peeled
  • 2 cups roasted sweet red peppers, drained
  • 1/2 cup blanched almonds
  • 1/3 cup tomato paste
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Minced fresh basil
  • Toasted French bread baguette slices or water crackers

Directions

  • In a small saucepan, bring 2 cups water to a boil. Add garlic; cook, uncovered, just until tender, 6-8 minutes. Drain and pat dry. Place red peppers, almonds, tomato paste, oil, garlic, salt and pepper in a small food processor; process until blended. Transfer to a small bowl. Refrigerate at least 4 hours to allow flavors to blend.
  • Sprinkle with basil. Serve with baguette slices.
Nutrition Facts
2 tablespoons dip: 58 calories, 4g fat (0 saturated fat), 0 cholesterol, 152mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 fat.

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Reviews

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Average Rating:
  • sgronholz
    Oct 27, 2020

    What a delicious recipe and great way to use the last of my homegrown red peppers!

  • Terri
    Dec 26, 2017

    Delicious! It was definitely a hit at our family dinner.