Roasted Red Pepper, Artichoke and Black Olive Dip
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
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 6-ounce cans) 2 green onions, coarsely chopped 2 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar



1 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.

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