Spicy Vegetable Dip

1. 1

   Cover the dried red peppers and tomatoes with hot water.

2. 2

   Let stand 10 minutes.

3. 3

   Drain well.

4. 4

   In a food processor, place the peppers, tomatoes, mushroom pieces, artichoke hearts, onion, carrots, olives and garlic.

5. 5

   Mince to make a coarse paste.

6. 6

   Meanwhile, heat the oil to simmering.

7. 7

   Lower heat and stir in the vegetable mixture.

8. 8

   Stir and add the chili powder, cayenne, paprika, salt, hot sauce, vinegars and lemon juice.

9. 9

   Let simmer 3-5 minutes.

10. 10

    Cool well and chill overnight.

11. 11

    Can be refrigerated up to one month.

* Per serving · 4 servings · Values may vary.

No additional tips available.