Tapenade with Artichokes & Sun Dried Tomatoes

Author: on

Recipe Category: Veggies & Sides

Recipe Tag: Gluten Free, Dairy Free, Vegetarian, Vegan, Low Glycemic

  • Prep Time

    5 Minutes

  • Cooking Time


  • Total Time

    5 Minutes

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!


  • 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). 

Makes 6-8 servings