Zesty Artichoke Salsa Dip

This one will get gobbled up if you put it out during 
a football game.  Great with chips or crackers.

1 14oz can artichoke hearts, drained
1 3oz can sliced mushrooms
1 4oz can chopped black olives
1 Tbsp dehydrated minced onion
2 cloves garlic, minced
2 Tbsp chopped pimento
1/2 cup canola oil
2 Tbsp balsmic vinegar
2 Tbsp water
1/4 tsp sugar
1/2 tsp seasoned salt
1/2 tsp cayenne pepper, or to taste
1/4 tsp celery salt
1/4 tsp black pepper

Place artichoke hearts, mushrooms, and pimento in a 
food processor.  Pulse until chunky but don't overdo 
it here.  Place in a non-metal bowl.

Add olives, garlic, and onion, and mix well.

Add oil, vinegar, water, sugar, and seasonings and 
mix well.  Cover and refrigerate for a couple hours.