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Category: Dips - Cold
Prep Time: Cook Time: Total Time:
1 14 oz can artichoke hearts, drained
1 3 oz can sliced mushrooms
1 4 oz can chopped black olives
1 Tbsp dehydrated minced onion
2 cloves garlic, minced
2 Tbsp chopped pimento
1/2 cup canola oil
2 Tbsp balsmic vinegar
2 Tbsp water
1/4 tsp sugar
1/2 tsp seasoned salt
1/2 tsp cayenne pepper, or to taste
1/4 tsp celery salt
1/4 tsp black pepper
Place artichoke hearts, mushrooms, and pimento in a food processor. Pulse until chunky but don't overdo it here. Place in a non-metal bowl.
Add olives, garlic, and onion, and mix well.
Add oil, vinegar, water, sugar, and seasonings and mix well. Cover and refrigerate for a couple hours.
Great with chips or crackers.
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Zesty Artichoke Salsa Dip
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Category: Dips - Cold
Prep Time: Cook Time: Total Time:
1 14 oz can artichoke hearts, drained
1 3 oz can sliced mushrooms
1 4 oz can chopped black olives
1 Tbsp dehydrated minced onion
2 cloves garlic, minced
2 Tbsp chopped pimento
1/2 cup canola oil
2 Tbsp balsmic vinegar
2 Tbsp water
1/4 tsp sugar
1/2 tsp seasoned salt
1/2 tsp cayenne pepper, or to taste
1/4 tsp celery salt
1/4 tsp black pepper
Place artichoke hearts, mushrooms, and pimento in a food processor. Pulse until chunky but don't overdo it here. Place in a non-metal bowl.
Add olives, garlic, and onion, and mix well.
Add oil, vinegar, water, sugar, and seasonings and mix well. Cover and refrigerate for a couple hours.
Great with chips or crackers.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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