Zesty Artichoke Salsa Dip

Zesty Artichoke Salsa Dip
Salsa Recipe Ingredients:

* 1 14 oz. can artichoke hearts, drained
* 1 3 oz. can sliced mushrooms
* 1 4-1/4 oz. can chopped black olives
* 1 Tbs. dehydrated minced onion
* 2 cloves garlic, minced
* 2 Tbs. chopped pimento
* 1/2 cup canola oil
* 2 Tbs. balsamic vinegar
* 2 Tbs. water
* 1/4 tsp. sugar
* 1/2 tsp. seasoned salt
* 1/2 tsp. cayenne pepper, or to taste
* 1/4 tsp. celery salt
* 1/4 tsp. black pepper

Salsa Recipe Instruction:
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.