Sunday night I was invited to dinner at a client's house to celebrate the wrap up of Chairish the Future, a fundraiser I helped plan to benefit the Metro Atlanta Furniture Bank. I wanted to bring a healthy, easy appetizer that would be a crowd pleaser, and much to my disgust, I couldn't use my oven. Grrr...
Enter a trip to Sam's club, a 2 lb can of artichoke hearts, The World at Our Table cookbook (which I blogged about here), and a star was born. Quick, easy, and seriously tasty, this dip works well with pita chips or my latest obsession, cracked pepper and olive oil Triscuits. Luckily for John and me, I made enough to have some leftovers here!
Artichoke, Peppers, and Basil Dip
2 lb chopped artichoke hearts
1 cup low fat sour cream
1 cup low fat mayo
2/3 cup chopped roasted red peppers
1 tablespoon minced garlic
4 tablespoons chopped fresh basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
Mix all ingredients together and chill for at least one hour. Serve with crackers or pita chips.
Recipe serves 12.