Zesty Artichoke Dip
Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition facts: 240 calories 9 grams fat
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.
© Jim Catanich