Roasted Red Pepper & Artichoke Tapenade

This is a slightly modified version of a recipe you can find on All Recipes.  I don't put as much olive oil or garlic because I feel like it's too oily and overwhelmed with garlic.  I just love the basic freshness of all the other ingredients and it's a quick and easy recipe for parties or just to munch on yourself! Serve with toasted bread or pita chips!
*Note: The photo is of the ingredients before everything is pulsed in the food processor.

INGREDIENTS:

1 (7 ounce) jar roasted red peppers, drained and chopped 1 (6 ounce) jar marinated artichoke hearts, drained and chopped 1/2 cup minced fresh cilantro 1/2 cup freshly grated Parmesan cheese (Optional)

splash of olive oil 1/4 cup drained capers 3 cloves garlic, chopped 1 tablespoon fresh lemon juice salt and pepper to taste

DIRECTIONS:

1.

In the bowl of a food processor, combine the red peppers, artichoke hearts, cilantro, Parmesan cheese, olive oil, capers, garlic, and lemon juice. Pulse until finely chopped and the mixture is blended. Transfer to a serving bowl and season to taste with salt and pepper. Cover and refrigerate for at least 2 hours before serving to blend the flavors.