Zesty Artichoke Salsa Dip

Categories: None

Serves: 1 Servings

Ingredients:

1 cn (14 oz) artichoke hearts;
-drained
1 cn (3 oz) sliced mushrooms
1 cn (4-1/4 oz) chopped black
-olives
1 tb Dehydrated minced onion
2 Cloves garlic; minced
2 tb Chopped pimento
1/2 c Canola oil
2 tb Balsamic vinegar
2 tb Water
1/4 ts Sugar
1/2 ts Seasoned salt
1/2 ts Cayenne pepper; or to taste
1/4 ts Celery salt
1/4 ts Black pepper

Instructions:
Mix together sugar, seasoned salt, cayenne pepper, celery salt and black
pepper. Set aside.

Place artichoke hearts, mushrooms and pimento in work bowl of food
processor. Process until finely chopped, about 8 pulses, scraping down
sides after 4 pulses. Do not puree!

Place above mixture in a non-metal bowl. Add olives, garlic, and dehydrated
onion. Mix well. Add oil, balsamic vinegar, water and dry seasoning
mixture. Mix well. Cover and refrigerate several hours for flavors to
blend. This will keep in the refrigerator for 2 weeks.

Serve with snack crackers or tortilla chips.

Posted to CHILE-HEADS DIGEST V4 #225 by Judy Howle on
Dec 05, 1997

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