Best Tapenade Ever

Ingredients

• 2 cups pimiento-stuffed green olives
• ½ cup pitted black olives
• 1 (6 ounce) jar marinated artichoke hearts, undrained
• 2 hot banana peppers, seeded and cut into pieces
• 1 red bell pepper, seeded and coarsely chopped
• 2 cloves garlic, minced
• 2 tablespoons capers, drained and chopped
• + 3 more ingredients
• • ½ teaspoon dried basil
  • 1 tablespoon lemon juice
  • ¼ cup olive oil

1. In a food processor or blender, chop green olives, black olives, and artichoke hearts in batches until just spreadable; pour into a mixing bowl. Puree banana peppers and red bell pepper until just spreadable; mix into olive mixture. 2. Stir in garlic, capers, basil, lemon juice, and olive oil...

View full recipe at SpringPad