The creamy texture of artichoke hearts and the rich, sweet flavor of sun dried tomatoes transforms this tapenade into something special. I use this as a dip for vegetables and it’s always a crowd pleaser. It’s delicious with sliced red peppers!
Tapenade with Artichokes and Sun Dried Tomatoes
- 1 14- ounce can of artichoke hearts
- 1/4 cup sun dried tomatoes soaked in olive oil
- 1/2 cup green olives
- 1/2 cup pitted Kalamata olives
- 4-5 large basil leaves or 1 teaspoon dried basil
Place all ingredients in a blender or food processor and pulse until finely chopped but not pureed. Serve with your favorite dipping veggies (red peppers, cauliflower, celery).