(No it is not a recipe for de-bugging otters.)A lighter-calorie dip with a big punch of flavor.
Goes great with fresh veggie sticks, bagel chips, or pita bread.
1/4 tsp salt
1/2 tsp lemon juice
1 roasted red pepper, canned or made from scratch
1 can of garbanzo beans, drained & rinsed
1 can artichoke hearts, reserve 1/2 liquid
1/4 c olive oil
10-12 black olives, strongly flavored, not the canned Christmas kind
1 tsp hula girl red jalapeno sauce, or hot sauce of your choice.
2 Tbs minced garlic
Blend together using food processor. Use reserved artichoke juice to thin, if need be.
Copyright Diana Troldahl, 2008