Tapenade with Artichokes and Sun Dried Tomatoes

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
Prep Time
5 mins
Total Time
5 mins
Author: Michelle Babb MS, RD, CD
  • 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
  1. 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).