Roasted Red Pepper, Artichoke, and Black Olive Dip

Great served with vegetables or pita chips for dippers.

Yield: 0 servings
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  • 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


  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.
July 2010

This recipe is a personal recipe added by MillyTheale and has not been tested or endorsed by MyRecipes.

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