Ingredients for Red Sweet Pepper And Artichoke Pat
- 1 (14-ounce) can artichoke hearts (drained and roughly chopped)
- Sweet Red Peppers
- Parmesan Cheese
- Parsley
- Coarse Black Pepper
- 2 tablespoons capers (drained)
- Garlic Cloves
- 1/4 - 1/2 cup olive oil
- Vinaigrette Dressing
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How to Make Red Sweet Pepper And Artichoke Pat
- Combine the following ingredients in a food processor: 1 large red bell pepper (cored and roughly chopped), 1 (14-ounce) can artichoke hearts (drained and roughly chopped), 1/2 cup sun-dried tomatoes (oil-packed, drained and roughly chopped), 1/4 cup Kalamata olives (pitted and roughly chopped), 2 cloves garlic (minced), 2 tablespoons capers (drained), 1/4 cup chopped fresh parsley.
- Add 2 tablespoons of red wine vinaigrette and pulse the food processor on and off until the mixture is roughly combined but still has some texture.
- With the food processor running, slowly drizzle in olive oil (start with 1/4 cup and add more as needed, up to 1/2 cup) until the paté reaches a spreadable consistency. Do not over-process.
- Taste and season with salt and freshly ground black pepper to your liking.
- Transfer the paté to a bowl, cover tightly with plastic wrap, and refrigerate overnight to allow the flavors to meld.
- Serve chilled with your favorite cheeses (such as blue cheese and smoked gouda), crusty bread, and vegetables.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
32g
Fat
64g
Carbs
10g
