Artichoke, Pepper and Basil Dip
1/2 cup mayonaisse
1/2 cup sour cream
1 (15 oz) can artichoke hearts, drained and chopped
1/3 cup chopped roasted red peppers
1 garlic clove minced
2 Tbsp chopped fresh basil
1/8 tsp dried oregano
1/8 tsp salt
Combine all ingredients. Place in serving dish, cover and refrigerate at least 1 hour. Serve with wheat or water crackers.
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