Most Popular Menu Best Tapenade Ever

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Best Tapenade Ever

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

Ingredients :

2 cups pimiento-crammed green olives
half of cup pitted black olives
1 (6 ounce) jar marinated artichoke hearts, undrained
2 warm banana peppers, seeded and reduce into portions
1 crimson bell pepper, seeded and coarsely chopped
2 cloves garlic, minced
2 tablespoons capers, tired and chopped
half of 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 inexperienced olives, black olives, and artichoke hearts in batches till simply spreadable; pour right into a blending bowl. Puree banana peppers and red bell pepper till simply spreadable; mix into olive combination.
Stir in garlic, capers, basil, lemon juice, and olive oil until properly mixed. Tapenade will hold in fridge for up to one week.

Notes :

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