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Roasted Pepper and Artichoke Tapenade Recipe

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This recipe for Roasted Pepper and Artichoke Tapenade, by , is from Kelly Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marty Kelly Bachmann
Added: Sunday, July 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 (7 oz.) jar roasted bell peppers, drained and coarsely chopped
1 (6 oz.) jar marinated artichoke hearts, drained and coarsely chopped
1/2 cup minced fresh parsley
1/2 cup freshly grated Parmesan cheese
1/3 cup olive oil
1/4 cup drained capers
4 garlic cloves, chopped
1 Tbsp. fresh lemon juice

Directions:
Directions:
Combine all ingredients in processor. Process using on/off turns until mixture is well blended and finely chopped. Season to taste with salt and pepper. Serve on crackers or toasted bread.

Personal Notes:
Personal Notes:
From the Dirt Dauber's Delectables cookbook - really good!

 

 

 

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