Clay's Kitchen : Salsa Recipes

Salsa Recipes

© Copyright 1995-2020, Clay Irving <>, Manhattan Beach, CA USA

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Zesty Artichoke Salsa Dip

Recipe from: Judy Howle

1 14 ounce. can Artichoke Hearts, drained
1 3 ounce. can Sliced Mushrooms
1 4-¼ ounce. can Chopped Black Olives
1 tablespoon Dehydrated Minced Onion
2 cloves garlic, minced
2 tablespoons Chopped Pimento
½ cup Canola Oil
2 tablespoons balsamic vinegar
2 tablespoons Water
¼ teaspoon Sugar
½ teaspoon Seasoned Salt
½ teaspoon Cayenne pepper, or to taste
¼ teaspoon Celery Salt
¼ teaspoon Black Pepper

Place artichoke hearts, mushrooms and pimento in work bowl of food processor. Process just until finely chopped, about 8 pulses, scraping down sides after 4 pulses. Do not overprocess. Place mixture in a non-metal bowl.

Add olives, garlic, and dehydrated onion. Mix well. Add oil, balsamic vinegar, water, sugar, and seasonings. 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.

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