Total Time
30mins
Prep 15 mins
Cook 15 mins

Great dip to go with bread. Found this online.

Ingredients Nutrition

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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