INGREDIENTS
3 Cups basil
12 oz. Marinated artichoke hearts
¾ Cup sliced pepperoncini peppers, rinsed
3 cloves garlic
1 Cup olive oil
S/P to taste
DIRECTIONS
Chop basil, drain and chop artichoke hearts,
drain, thoroughly rinse and dice pepperoncini peppers
Add to mixing bowl, stir and add 3 cloves minced garlic,
1 Cup olive oil and Salt and pepper to taste.
Serve with French bread/crackers
NUTRITIONAL INFORMATION
Comments