ROASTED RED PEPPER, ARTICHOKE AND BLACK OLIVE DIP

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ROASTED RED PEPPER, ARTICHOKE AND BLACK OLIVE DIP image

Categories     Vegetable     Appetizer

Yield 6

Number Of Ingredients 7

1 14-ounce can artichoke hearts, well drained, coarsely chopped
1 small garlic clove
1 cup drained roasted red peppers (from 15-ounce jar)
1 1/2 cups drained black olives (from two 6-ounce cans)
2 green onions, coarsely chopped
2 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar

Steps:

  • Finely chop artichoke hearts and garlic in processor. Add red peppers, olives, green onions and basil and blend until coarse paste forms. Add vinegar and blend until just combined. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

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