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
- food processor
- 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
- Add all ingredients to the processor and blend. Enjoy!!
This recipe has at 4 of the recommended Fall/Luteal Phase foods.
Have you tried making this recipe? Are you cycle syncing? I’d love to hear your feedback. Please comment and rate! Peace & love, jenni