* Exported from MasterCook *
  
  Artichoke Salsa Dip
  
  Recipe By     :Judy Howle
  Serving Size  : 6     Preparation Time :0:00
  Categories    : Condiment                       LowCal (Less than 300 cals)
                  LowerCarbs                      Vegan
  
  Amount  Measure       Ingredient -- Preparation Method
  --------  ------------  --------------------------------
    1                can  artichoke hearts -- (14 oz.) drained
    1                can  sliced mushrooms -- (3 oz.)
    1                can  chopped black olives -- (4 1/4 oz.)
    1         tablespoon  dehydrated minced onion
    2             cloves  garlic -- minced
    2        tablespoons  chopped pimento
       1/2           cup  canola oil
    2        tablespoons  balsamic vinegar
    2        tablespoons  water
       1/4      teaspoon  sugar
       1/2      teaspoon  seasoned salt
       1/2      teaspoon  cayenne pepper -- or to taste
       1/4      teaspoon  celery salt
       1/4      teaspoon  black pepper
  
  Place artichoke hearts, mushrooms and pimento in work bowl of food
  processor. Process just until finely chopped, about 8 pulses, scraping
  down sides after 4 pulses. Do not overprocess. 
  
  Place mixture in a non-metal bowl. Add olives, garlic, and dehydrated
  onion. Mix well. Add oil, balsamic vinegar, water, sugar, and seasonings.
  Mix well. 
  
  Cover and refrigerate several hours for flavors to blend. This will keep
  in the refrigerator for 2 weeks. Serve with snack crackers or tortilla
  chips. 
  
  Makes 1 1/2 cups (to 2); Serves 6 as a dip
  
  ChupaNote: this is an out of the pantry recipe for unplanned visitors. I
  stretch it into a salad by adding a bunch of parsley, chopped, a bunch of
  cilantro, chopped, a couple of green onions, chopped,  and a couple of
  roma tomatoes chopped. Replace the balsamic vinegar with lime juice. Toss
  with boiled potatoes for potato salad or with cooked room-temperature
  pasta for a pasta salad. Finish with a generous sprinkling of Aleppo red
  pepper.
  
  Cuisine:
    "Mediterranean"
  Source:
    "Diana Rattray,SouthernFood@ About.com"
  S(Formatted by Chupa Babi):
    "July 2012"
  Yield:
    "1 1/2 cups"
                                      - - - - - - - - - - - - - - - - - - - 
  
  Per Serving (excluding unknown items): 201 Calories; 20g Fat (87.9%
  calories from fat); 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg
  Cholesterol; 369mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2
  Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates.
  
  Nutr. Assoc. : 0 0 0 0 0 904752 0 0 0 0 0 0 0 0
  
  
Sunday, July 8, 2012
[Healthy_Recipes_For_Diabetic_Friends] Artichoke Salsa Dip
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