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
Ingredients:

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.