ROASTED RED PEPPER AND ARTICHOKE TAPENADE
Delicious, addicting tapenade, great for dinner parties, with many other uses as well. Everyone will want the recipe, and it's so easy.
Provided by Darci Juris @keepitinthekitchen
Categories Vegetable Appetizers
Number Of Ingredients 6
Steps:
- Add all ingredients to a food processor.
- Pulse until chopped to a finely chopped tapenade.
- Transfer to a bowl, and serve with pita bread, pita chips, or hard cracker of your choice. (I used gluten free bagel chips, pictured)
- Note: You can also blend the ingredients in the processor until a you reach a smooth consistency for a different texture dip (like a hummus), which can also be used as an aioli on sandwiches, or as a great dip for focaccia bread.
AWESOME ARTICHOKE & RED PEPPER TAPENADE
A delicious appetizer or light meal. Serve with pita chips, crackers or on lightly toasted bread.
Provided by Daily Inspiration S
Categories Vegetable Appetizers
Time 10m
Number Of Ingredients 9
Steps:
- 1. Add ingredients to a food processor and pulse until mixture is well blended, but still a little chunky. Transfer mixture to a bowl and season with salt & pepper.
- 2. Serve at room temperature on pita chips or toasted bread. Can be made ahead and refrigerated.
HOT SPINACH SPREAD WITH PITA CHIPS
Warm and cheesy, this spread is absolutely scrumptious served on toasted pita wedges. Its colorful appearance makes a stunning addition to any buffet. -Teresa Emanuel, Smithville, Missouri
Provided by Taste of Home
Categories Appetizers Snacks
Time 50m
Yield 16 servings (4 cups spread).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 7 ingredients. Transfer to a greased 1-1/2-qt. baking dish. Bake, uncovered, at 375° for 20-25 minutes or until bubbly., Meanwhile, cut each pita bread into 8 wedges. Place in two 15x10x1-in. baking pans. Combine the butter, lemon pepper, cumin and garlic salt; brush over pita wedges. , Bake for 7-9 minutes or until crisp. Serve with spinach spread.
Nutrition Facts : Calories 231 calories, Fat 16g fat (10g saturated fat), Cholesterol 46mg cholesterol, Sodium 381mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 8g protein.
OLIVE AND ARTICHOKE TAPENADE
Categories Condiment/Spread Food Processor Herb Nut Olive Vegetable Appetizer Vegetarian Walnut Artichoke Spring Summer Chill Healthy Vegan Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 7
Steps:
- Finely chop first 5 ingredients in processor. Add 1 tablespoon parsley and oil; puree until coarse paste forms. Season with salt and pepper. Transfer to small bowl. Sprinkle with 1 tablespoon parsley. (Can be made 1 day ahead. Cover; chill.)
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