Spicy Vegetable Dip

Great dip to go with bread. Found this online.

• Ready In: 30 mins
• Serves: 1
• Yields: 4 1/2 cups

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.