Ingredients:
1/4 cup TABASCO® Brand Garlic Pepper Sauce
2 cloves garlic, minced
1 310-gram jar Eggplant Trifolate, chopped
1 6.5-ouce jar artichoke hearts, chopped
2 tablespoons Extra Virgin Olive Oil
1 tablespoon Red Wine Vinegar with Raspberries
1/4 cup finely crumbled Romanian Buffalo Feta
1/4 cup chopped pepperincini
1 teaspoon chopped fresh oregano
Directions:
Combine all ingredients and keep refrigerated until ready to serve.
Makes 1 pint.
Adapted from www.tabasco.com
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