Shelly's Recipe

Zesty Artichoke Salsa Dip

Category: Dips - Cold

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.