Roasted Pepper and Artichoke Tapenade

Ingredients:

1 jar (7 oz) roasted red peppers, drained
1 jar (6 oz) marinated artichoke hearts, drained
1/2 cup fresh minced parsley
1/2 cup Asiago, grated
1 garlic clove, pressed or minced
1 TBS fresh lemon juice
1/3 cup olive oil

Combine all ingredients in food processor, except olive oil, and process using on/off turns, until mixture is coarsely chopped. Add oil in small increments until mixture reaches spreading consistency (may not require the full amount of oil). Refrigerate until ready to serve. Mound into hollowed out peppers and serve with crackers, breadsticks and fresh veggies.