Artichoke and Gorgonzola Cheese Tapende on baguette slice with white wine Fall
Artichoke and Gorgonzola Cheese Tapenade on spaghetti, served with white wine

Artichoke Tapenade F

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Made with our Artichoke dip mix, but used in the tapenade, tastes completely different and incredibly good!  This tapenade is a great beginning for any meal and is outstanding as part of any fall party appetizer assortment. 

Combine our mix with chopped artichoke hearts, a little wine or sweet vermouth, olive oil and either crumbled Gorgonzola, Asiago or Feta cheese.  The earthy ingredients, wine and cheese combine for delicious artichoke tapenade.  Fantastic as a spread on baguettes or a simple topping for pastas (both pictured with gorgonzola cheese).  Nothing like all the bottled artichoke tapenades, not excessively salty or dominated by lemon!  Friends and family will love it whether it's a casual or more formal party.

TIP:  Save time, use bottled or defrosted frozen artichoke hearts (not marinated) instead of cleaning and cooking fresh artichokes.

Use this recipe to make a more Mediterranean appetizer by adding a half cup of chopped sun dried tomatoes.  TIP:  Save time and use sun dried tomatoes that have been packaged in oil so tomatoes don’t need to rehydrate before use.

Makes about 2 cups before cheese is added.

No artificial colors, ingredients or preservatives added.

Ingredients:  Minced garlic, spices, ground black pepper. 

Allergen Info:  Some ingredients packaged on equipment that also packages peanuts and tree nuts.