Best Tapenade Ever Best Family Recipes

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Best Tapenade Ever

"This recipe is remarkable served with a sliced baguette or plain crackers. It also can be mixed collectively with cream cheese and/or sour cream for a awesome vegetable dip, or tossed with pasta, potatoes or rice. Whenever I make this appetizer, I constantly get lots of requests for the recipe!"

Ingredients :

2 cups pimiento-stuffed green olives
half of cup pitted black olives
1 (6 ounce) jar marinated artichoke hearts, undrained
2 warm banana peppers, seeded and cut into portions
1 crimson bell pepper, seeded and coarsely chopped
2 cloves garlic, minced
2 tablespoons capers, drained and chopped
half teaspoon dried basil
1 tablespoon lemon juice
1/4 cup olive oil

Instructions :

Prep : 25M	Cook : 20M	Ready in : 25M

In a food processor or blender, chop green olives, black olives, and artichoke hearts in batches till just spreadable; pour into a mixing bowl. Puree banana peppers and red bell pepper until just spreadable; blend into olive combination.
Stir in garlic, capers, basil, lemon juice, and olive oil until well combined. Tapenade will hold in fridge for up to 1 week.

Notes :

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