How do you make artichoke and asiago cheese tapenade?

- 1 (14-ounce) can of artichoke hearts, drained and roughly chopped

- 1/2 cup of grated Asiago cheese

- 1/4 cup of chopped sundried tomatoes

- 1/4 cup of chopped Kalamata olives

- 1/4 cup of finely chopped onion

- 1 teaspoon of minced garlic

- 1/4 cup of extra virgin olive oil

- 1 tablespoon of red wine vinegar

- 1 tablespoon of chopped fresh parsley

- Salt and pepper to taste

Instructions:

1. In a medium bowl, combine the artichoke hearts, Asiago cheese, sundried tomatoes, Kalamata olives, onion, and garlic. Mix until well combined.

2. Add the olive oil, red wine vinegar, parsley, salt, and pepper. Mix until a cohesive tapenade forms.

3. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.

4. Before serving, bring the tapenade to room temperature for about 30 minutes.

5. Serve with crackers, bread, or use as a dip for vegetables.