Zesty Artichoke Salsa Dip Recipe

By BobN

Ingredients

• 1 can (14 oz. size) artichoke hearts, drained
• 1 can (3 oz. size) sliced mushrooms
• 1 can (4-1/4 oz. size) chopped black olives
• 1 tablespoon dehydrated minced onion
• 2 cloves garlic, minced
• 2 tablespoons chopped pimento
• 1/2 cup canola oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons water
• 1/4 teaspoon sugar
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon cayenne pepper, or to taste
• 1/4 teaspoon celery salt
• 1/4 teaspoon black pepper

Preparation

Step 1

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 after 4 pulses. Do not puree! Place above mixture in a non-metal bowl. Add olives, garlic, and dehydrated onion. Mix well. Add oil, balsamic vinegar, water and dry seasoning mixture. 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