Sautéing Vegetables for Artichoke & Roasted Pepper Dip

Video Transcript

"Hi. This is Rich Buccola here in New York City and today on behalf of Expert Village, I'm going to show you how to make an artichoke and roasted pepper dip. Alright we're going to get a medium to high flame. Going to put about two tablespoons of butter. I eyeball it and about a tablespoon of olive oil. I eyeball that too. I pretty much just coat the bottom. Going to get that real hot. Alright so we're next going to add our scallions and our onions to this. We're not going to get it brown. We're not going to overcook it. We're just going to try to open up these flavors and to where it gets translucent. Alright these are just starting to open up. It's been about a minute. I like to add a little just fresh pepper. Couple times around. And we're going to open these up for about another thirty seconds. We're going to cook them and we're going to take them off and put them on the side. Alright you know when these are opened up because you smell it. It's a great smell of onions. You can see they've loosened up, they get translucent. So what I'm going to do is just take, you know, just turn off our flame. And we're going to start to add the rest of our ingredients. Come back. We're making this beautiful artichoke and roasted red pepper dip here on Expert Village."