Nothing tantalizes the eyes and appetite like a gorgeous assortment of hot and cold hors d’oeuvres, beautifully arranged on pretty platters.
Here is an easy dip that can be prepared up to five days ahead of a party.
MARINATED ARTICHOKE AND ROASTED RED PEPPER PESTO
Preparation time: 10 minutes
Yield: 2 cups
This recipe can be prepared in advance, covered and refrigerated. Or freeze it for up to six months. Use as a dip for crackers or thinly sliced baguettes.
1/2 cup marinated artichoke hearts, drained, coarsely chopped
1/2 cup roasted red pepper, coarsely chopped
1/4 cup olive oil
2 cups Great Northern white beans, cooked, drained
1/3 cup capers, rinsed, drained
2 to 4 garlic cloves, coarsely chopped
1/4 cup packed, minced fresh Italian flatleaf parsley
1 teaspoon lemon juice
Salt, freshly ground black pepper to taste
1. Put all ingredients into a food processor fitted with a metal blade. Pulse, using several quick on and off motions, to combine. Or combine ingredients in a medium medium bowl. Taste and adjust seasonings.
Note: To roast red peppers: Heat grill or broiler. Place pepper on grill; or, if broiling, place on broiler pan in oven. Roast, turning occasionally until all sides blacken, about 15 to 20 minutes. Remove from broiler or grill. Place in paper bag, roll top down, let stand 10 to 15 minutes. Remove from bag, remove and discard charred skin, core and seeds. Chop and set aside.
