Red Pepper Tapenade

Name: Red Pepper Tapenade
Prep time: 15 min
Total time: 15 min
Yield: 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

Total Time Prep: 15 min. + chilling

Yield 2 cups

Test Kitchen Approved

This roasted red pepper tapenade combines sweet red peppers, almonds and basil into a delicious spread that's perfect for entertaining or everyday snacking. Serve it with toasted baguette slices or water crackers.

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 garlic, red peppers, almonds, tomato paste, oil, 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.

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

Recipe Creator