Cook Time: 15 minutes
Servings: 5
This zesty dip, spread, or sandwich filling comes together quickly with a few prepared products on had in the pantry
Ingredients
| 7 oz. jar roasted red peppers, drained/td> | 6 oz. jar marinated artichoke hearts, drained | ½ cup pitted Kalamata olives |
| 2 scoops Boku | 1 small shallot, minced | ¼ cup loosely packed fresh basil, chopped |
| 2 tablespoons extra virgin olive oil | 2 teaspoons red wine vinegar | Sea salt and fresh black pepper to taste |
Instructions
Place the red peppers, artichoke hearts and Kalamata olives in the bowl of a food processor fitted with a metal blade, process to small pieces; pulse in the Boku and turn mixture into a bowl. Add the shallot, basil, oil, vinegar and stir to combine well. Add sea salt and black pepper to taste.
Heidi Robb
