Pepper Dip

Around the Table Weekly Email

Get Around the Table in Your Inbox!


  • 2 green peppers, medium-sized, chopped
  • 1 red pepper, medium-sized, chopped
  • 1 yellow pepper, medium-sized, chopped
  • 1/2 pound zucchini, chopped
  • 4 tablespoons olive oil
  • 4 tablespoons red wine vinegar
  • 1 cup black olives, pitted, coarsely chopped
  • 2 tomatoes, large, chopped
  • 2 tablespoons parsley, fresh, chopped
  • Artichoke hearts (12 oz), marinated, drained
  • 5 cloves garlic, chopped
  • Salt, to taste
  • Pepper, to taste
  • Feta cheese (4-6 oz), crumbled
  • Directions

    Combine the peppers, zucchini, olive oil, vinegar, olives, tomatoes, parsley, artichoke hearts, garlic, salt, pepper and feta cheese in a large bowl. Mix well. Serve with baguettes or tortilla chips.
    Recipe from Pennsylvania Vegetable Growers Association.

Want to share a recipe?

We are always looking for more recipes to add to our site.

Submit Your Recipes

Recent Stories