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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Great dip to go with bread. Found this online. Ingredients:
1/2 cup red bell pepper |
1/2 cup sun-dried tomato |
1/2 cup mushroom pieces |
1/2 cup artichoke heart |
1 small onion |
2 small carrots, parboiled |
2 tablespoons minced garlic |
3 cups vegetable oil |
1 tablespoon chili powder |
1 teaspoon cayenne |
1/2 teaspoon paprika |
1 tablespoon salt |
2 teaspoons hot sauce |
2 teaspoons white vinegar |
1 teaspoon red wine vinegar |
1 teaspoon lemon juice |
Directions:
1. Cover the dried red peppers and tomatoes with hot water. Let stand 10 minutes. Drain well.
2. In a food processor, place the peppers, tomatoes, mushroom pieces, artichoke hearts, onion, carrots, olives and garlic. Mince to make a coarse paste.
3. Meanwhile, heat the oil to simmering. Lower heat and stir in the vegetable mixture.
4. Stir and add the chili powder, cayenne, paprika, salt, hot sauce, vinegars and lemon juice. Let simmer 3-5 minutes.
5. Cool well and chill overnight. Can be refrigerated up to one month.
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