Pepper Dip

August 18, 2015

Pepper Dip

  • 2 Green Peppers – medium-sized, chopped
  • 1 Red Pepper – medium-sized, chopped
  • 1 Yellow Pepper – medium-sized, chopped
  • 1/2 lb Zucchini – chopped
  • 4 T Olive Oil
  • 4 T Red Wine Vinegar
  • 1 c Black Olives – pitted, coarsely chopped
  • 2 Tomatoes – large, chopped
  • 2 T Parsley – fresh, chopped
  • 12 oz Artichoke Hearts – marinated, drained
  • 5 clove Garlic – chopped
  • Salt – to taste
  • Pepper – to taste
  • 4-6 oz Feta Cheese – crumbled

Combine the peppers, zucchini, olive oil, vinegar, olives, tomatoes, parsley, artichoke hearts, garlic, salt, pepper and feta cheese in a large bowl. Mix well. Serve with baguettes or tortilla chips.

Serves 20

Alicia Knab, Hollidaysburg

Finalist

2005 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest

 

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