Roasted Red Pepper, Artichoke, and Black Olive Dip

By mschweickert

Ingredients

• 1 can(s) artichokes (14 oz)
• 1 tablespoon(s) balsamic vinegar
• 2 tablespoon(s) chopped fresh Basil
• 3 chopped green onions
• 1 1/2 cup(s) drained black olives
• 2 tablespoon(s) drained capers
• 1 cup(s) drained roased red peppers
• 1 clove(s) garlic

Preparation

Step 1

Finely chop artichoke hearts & garlic in food processor. Add red peppers, olives, green onions, capers and basil and blend until coarse and almost a paste. Add vinegar and blend. Season with salt & pepper.