Tangy Artichoke Tapenade
Cool, tangy and the perfect accent to any cracker or bread, this tapenade is my go to dip right now. It’s packed with lots of anti-inflammatory, good for your gut foods and the bonus- it takes 5 easy minutes to make!
Tangy Artichoke Tapenade
Cool, tangy and the perfect accent to any cracker or bread, this tapenade is my go to dip right now. It's packed with lots of anti-inflammatory, good for your gut foods.
Servings: 8 servings
Calories: 110kcal
Equipment
- food processor
Ingredients
- 8 quartered artichoke hearts
- 1/2 cup kalamata olives pitted
- 1/2 cup castelvetrano olives pitted
- 2 tbsp capers
- 1 lemon juiced
- 1/3 cup olive oil
- 1 tsp onion powder
- 1 tsp fresh black pepper
- pinch cayenne pepper
Instructions
- Add all ingredients to the processor and blend. Enjoy!!
Nutrition
Sodium: 322mg | Calcium: 12mg | Vitamin C: 7mg | Vitamin A: 66IU | Sugar: 1g | Fiber: 1g | Potassium: 19mg | Calories: 110kcal | Saturated Fat: 2g | Fat: 12g | Protein: 1g | Carbohydrates: 2g | Iron: 1mg
Pairings
These yummy sourdough crackers are the perfect mate to my tapenade. They’re one of Amy Duska’s many magical sourdough recipes. Go check out her page!
This recipe has at 4 of the recommended Fall/Luteal Phase foods.
- artichokes
- olives
- capers
- lemon
Have you tried making this recipe? Are you cycle syncing? I’d love to hear your feedback. Please comment and rate! Peace & love, jenni
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