Roasted Red Pepper, Black Olive, & Artichoke Dip Recipe

Here is a delicious dip for any occasion or party. It's always a big hit and one that everyone asks for the recipe.

ROASTED RED PEPPER, ARTICHOKE AND BLACK OLIVE DIP

Makes 6 appetizer servings

• 1 14-ounce can artichoke hearts, well drained, coarsely chopped
  
• 1 cup drained roasted red peppers (from 15-ounce jar)


• 1 small garlic clove


• 1 ½ cups drained black olives (from 2 6-ounce cans)


• 2 green onions, coarsely chopped


• 2 tablespoons chopped fresh basil


• 1 tablespoon balsamic vinegar

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.

Can be made 1 day ahead. Cover and refrigerate. Excellent served with crackers, crudite (fresh veggies), and crostini.