Zesty Artichoke Salsa Dip

A winning recipe by Judy Howle. Scroll down to see more recipes using chile peppers.

Ingredients:

• 1 14 oz. can artichoke hearts, drained
• 1 3 oz. can sliced mushrooms
• 1 4-1/4 oz. can chopped black olives
• 1 Tbs. dehydrated minced onion
• 2 cloves garlic, minced
• 2 Tbs. chopped pimento
• 1/2 cup canola oil
• 2 Tbs. balsamic vinegar
• 2 Tbs. 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

Preparation:

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

Place mixture in a non-metal bowl. Add olives, garlic, and dehydrated onion. Mix well. Add oil, balsamic vinegar, water, sugar, and seasonings. 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.

Chile Pepper Recipes
Chiles Rellenos Casserole
Chile Corn Custard
Chile con Queso Dip
Chile Relleno Bake
Chile Pork Stir-Fry
Chile Potatoes
Green Chile Burgers
Enchilada Sauce
Chicken Enchilada Casserole
Stacked Enchiladas
Artichoke Salsa Dip
Jalapeno Bread
Jalapeno Quiche
Jalapeno Pie
Stuffed Jalapenos
Crab Stuffed Jalapenos
Jalapeno Poppers

Chile Pepper Recipes
Jalapeno Recipes
Main Dish Casseroles

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