Antipasto Dip

• 2 (14 ounce) cans whole artichoke hearts (drained)
• 2 cloves garlic
• 1 (12 ounce) can roasted red peppers (drained)
• 2/3 cup packed fresh flat-leaf parsley
• 1/4 cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 3 tablespoons red wine vinegar
• 2/3 cup oil-cured black olive (remove pits)
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper

1. Place artichoke hearts and garlic in food processor.
2. Pulse on and off until roughly chopped.
3. Add the rest of the ingredients and continue to pulse until finely chopped (but not to the point of minced or pureed) Allow to stand refrigerated for at least an hour for the flavors to marry.
4. Serve with crusty bread or crudites.

whole artichoke, garlic, red peppers, flatleaf parsley, extra virgin olive oil, lemon juice, red wine vinegar, oilcured black olive, salt, fresh ground pepper

Taken from www.food.com/recipe/antipasto-dip-108287 (may not work)