Red Pepper Tapenade

This flavorful roasted red pepper tapenade is a simple, no-fuss appetizer that’s perfect for your next gathering. Many tapenade recipes are made with olives, but roasted red peppers bring a natural sweetness and slight smokiness to the dip. They’re nicely balanced by the richness of blanched almonds and the garlic’s punchy bite.

Serve this versatile dip alongside other crowd-pleasing dip recipes with toasted baguette slices or crisp water crackers. You can also keep a batch in the fridge for everyday snacking.

Ingredients for Red Pepper Tapenade

• Roasted sweet red peppers: Roasted red peppers bring a subtle sweetness and a hint of char. They form the tapenade’s base, adding flavor and a vibrant red color. You can use store-bought jarred peppers or roast peppers at home.
• Garlic: Blanching the garlic softens its intensity, adding a mild, roasted garlic flavor without overpowering the other ingredients.
• Blanched almonds: Almonds give the tapenade a nutty richness. They also help to thicken the mixture. You can swap them for pine nuts for a different flavor profile.
• Tomato paste: Tomato paste thickens the tapenade while adding a concentrated, savory tomato flavor.
• Olive oil: Smooth, fruity olive oil ties the flavors together and lends a silky texture to the tapenade.
• Minced fresh basil: Fresh basil adds a burst of herbaceousness, offering a lovely contrast to the tapenade.
• Bread or water crackers: Serve the tapenade with toasted French bread baguette slices or water crackers. The crispiness of the bread or crackers provides the perfect vehicle for scooping up the smooth tapenade.

Directions

Step 1: Blanch the garlic

In a small saucepan, bring two cups of water to a boil. Add the peeled garlic cloves and cook, uncovered, just until tender, six to eight minutes. Drain and pat the garlic dry.

Step 2: Blend the ingredients

In a small food processor, combine the blanched garlic, red peppers, almonds, tomato paste, oil, salt and pepper. Process until blended.

Editor’s Tip: The roasted pepper tapenade should have a smooth, thick consistency.

Step 3: Chill and garnish

Transfer the tapenade to a small bowl and refrigerate it for at least four hours to allow the flavors to meld. When ready to serve, sprinkle with basil and serve with baguette slices.

Editor’s Tip: You can serve the tapenade chilled or take it out of the fridge 30 minutes before serving to let it come to room temperature.

Recipe Variations

• Add some heat: Blend in a pinch of crushed red pepper flakes for a spicy twist.
• Use sun-dried tomatoes: Replace the tomato paste with sun-dried tomatoes packed in oil for a deeper, umami flavor.
• Change the herbs: Use fresh parsley or cilantro instead of basil for a different herby brightness.

How to Store Red Pepper Tapenade

Store leftover red pepper tapenade in an airtight container in the refrigerator. The flavors actually improve over time, so it’s great for making ahead! The dip will last for up to four days in the fridge.

Can you freeze red pepper tapenade?

Yes, you can freeze this tapenade for up to three months. Spoon it into a freezer-safe container, leaving a little space at the top for expansion. To serve, thaw the tapenade in the fridge overnight and stir it well before serving.

Red Pepper Tapenade Recipe Tips

Can you make roasted red pepper tapenade with jarred roasted peppers?

Jarred roasted peppers work great in this recipe and are a real time-saver! They make this an easy appetizer recipe ready in 15 minutes.

How do you use roasted pepper tapenade?

Serve roasted pepper tapenade as an appetizer or snack alongside bread or crackers. You can also try spreading it on sandwiches or adding it to pasta for an easy burst of flavor.

Can you make red pepper tapenade without almonds?

Our red pepper tapenade recipe uses almonds, but you can easily substitute pine nuts, walnuts or even sunflower seeds if you don’t have almonds on hand.

Is this tapenade gluten-free?

This tapenade recipe is gluten-free, dairy-free and vegan. Just make sure to serve it with gluten-free crackers or veggies for dipping.