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Full Online Book HomeLearning KitchenAppetizers - Dip Meander's Mediterranean Salsa
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Appetizers - Dip Meander's Mediterranean Salsa Post by :cyberagora Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3246

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Appetizers - Dip Meander's Mediterranean Salsa

2 or 3 fresh jalapeno peppers
28 oz. canned tomatoes, drained
1 (4.5 ounce) can chopped green chilies
1 can chopped ripe olives
2 bunches green onions, cut in large pieces
1/2 green pepper, quartered
1/2 Cup vinegar
1 tsp. garlic powder
1 tsp. salt
1 tsp. cumin
1 tsp. oregano


Put all ingredients into food processor. Process only until very finely chopped (not pureed). Put in a covered bowl and refrigerate at least 2 hours to allow flavors to blend. Will keep for 2 weeks or more in refrigerator.

Serve with fresh veggies as a dip or use as a condiment for grilled chicken or fish.
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Dip: 1/2 cup sour cream 1 (7 oz) container hummus 1/2 cup sliced Kalamata or ripe olives 4 oz feta cheese, crumbled (1 cup) 1 (6 oz) jar marinated artichoke hearts, drained and chopped reserving marinade 1/4 cup sliced green onions 1 medium carrot, shredded Chips: 4 (6 inch) pita (pocket) breads In medium bowl combine sour cream and hummus, mix well. Spread mixture onto a 10 inch serving plate. Sprinkle with olives, cheese, artichoke hearts, onions and carrots. Drizzle with the reserved artichoke marinade. Cover and refrigerate at least one hour or up to 12 hours. Heat oven to 375.
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