Artichoke and Red Bell Pepper Spread
Artichoke and Red Bell Pepper Spread
Ingredients
- 1 jar (170 ml) oil-packed artichokes, drained and coarsely chopped
- ¼ cup (60 g) store-bought roasted red bell peppers, drained and coarsely chopped
- ¼ cup (35 g) green olives, pitted and coarsely chopped
- 2 tbsp (30 ml) olive oil
- 2 tsp capers, drained
- 1 tsp (5 ml) tomato paste
- 1 tsp (5 ml) harissa
- 1 small garlic clove, quartered
Instructions
- In a small food processor, blend all of the ingredients into a coarse purée. Season with salt and pepper.
- The spread will keep for 1 week in an airtight container in the refrigerator.
Artichoke and Red Bell Pepper Spread