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2 tablespoons apple cider vinegar
1 tablespoon chopped onion
1/4 cup water
2 tablespoons frozen apple juice concentrate
1 clove garlic -- cut in half
1 teaspoon honey
1/2 teaspoon dried basil -- crushed
1/2 teaspoon dried oregano -- crushed
1 pinch white pepper
2 water-packed artichoke hearts cooked or canned -- rinsed and drained (about 1/2-c total)
Combine all ingredients in blender or food processor and puree until smooth.
Chill at least 15 minutes before serving.
Yields: 1 cup
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