Zesty Artichoke Dip - Tex-Mex Recipes Dallas Texas

Zesty Artichoke Dip

• 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

  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.