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Recipe: Zesty Artichoke Dip
Similar Categories: Zesty, Artichoke, Dip
Zesty Artichoke Dip
Yield: 1 Servings
1 14 oz. can artichoke hearts;
-drained
1 3 oz. can sliced mushrooms
1 1 ounce can chopped black
-olives; up to -1/4
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
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 half way. Do not puree!
Place above mixture in a non-metal bowl. Add remaining ingredients and mix
well. Cover and refrigerate several hours for flavors to blend. This will
keep in the refrigerator for 1 week.
Serve with snack crackers or tortilla chips.
Yield: 1 Servings
1 14 oz. can artichoke hearts;
-drained
1 3 oz. can sliced mushrooms
1 1 ounce can chopped black
-olives; up to -1/4
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
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 half way. Do not puree!
Place above mixture in a non-metal bowl. Add remaining ingredients and mix
well. Cover and refrigerate several hours for flavors to blend. This will
keep in the refrigerator for 1 week.
Serve with snack crackers or tortilla chips.
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