Instructions: Place all the ingredients except olive oil in a food processor and blend for about 15-20 seconds. If you wish to have a more rustic and coarser blend then 10 seconds or so should do the trick. Add olive oil and pulse a few seconds more – just enough to blend it in. Place dip mixture in a serving bowl and garnish with chopped or torn cilantro leaves. Place in the refrigerator to chill it a little before serving.
*If you’re using the Bella Cucina Pestos, just mix them together in a blender, add the green chiles, jalapeno and yogurt and pulse it for 15-20 seconds or more depending on how coarse or smooth you like it.
Serve it with chips or pita crackers, top off grilled fish or chicken with a couple teaspoons or as a vegetarian pizza topping. If you prefer, you can use goat cheese, cream cheese or mayonnaise and sour cream instead of yogurt. It will keep for about a week in the refrigerator.
Serves: 8 to 10 people
Preparation Time: 10 minutes
2 cups roasted red bell peppers or Bella Cucina Sweet Pepper Pesto
2 cups artichoke hearts (in water) or Bella Cucina Artichoke Lemon Pesto
1/2 cup roasted green chiles
1 tablespoon diced jalapeño
1/4 cup olive oil
3 tablespoons plain yogurt (optional)
Chopped cilantro for garnish
Salt and pepper to taste
*Bella Cucina products are sold at Roger’s Gardens.
An impressive share! I’ve just forwarded this onto a colleague who had been doing a little homework on this. And he in fact bought me dinner simply because I discovered it for him… lol. So allow me to reword this…. Thanks for the meal!! But yeah, thanks for spending the time to talk about this issue here on your site.