Roasted Red Bell Pepper and Artichoke Tapenade

Courtesy of American Heart Association

This "tapenade" can be a tasty appetizer or a healthy sandwich spread.

Ingredients

• 12 oz. roasted red bell peppers (rinsed, drained if bottled)
• 7 oz. canned, quartered artichoke hearts (rinsed, drained)
• 2 oz. sliced button mushrooms
• 3 Tbsp. chopped, fresh basil
• 1 Tbsp. dried basil (crumbled)
• 2-3 tablespoon fresh lemon juice
• 2-3 tablespoon cider vinegar
• 2 Tbsp. chopped red onion
• 2 medium garlic cloves (halved)
• 2 Tbsp. olive oil (extra virgin preferred)
• 1/4 tsp. salt

Instructions

1. In a food processor or blender, pulse the bell peppers, artichokes, mushrooms, basil, lemon juice, onion, and garlic until coarse.
2. Pour the mixture into a medium bowl.
3. Stir in the oil and salt.

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