Total Time
10mins
Prep 10 mins
Cook 0 mins

I'm not sure why this recipe is titled as a dip. It was given to me by a co-worker. It's always a hit for people who love olives. I usually serve it as a spread. The secret to this recipe is using Unico's olives & marinated artichoke hearts and to refrigerate overnight.

Ingredients Nutrition

Directions

  1. Remove seeds & dice the red pepper.
  2. Remove seeds & dice the hot banana pepper. We love spicy foods, so I don't discard the seeds.
  3. In a food processor, gently blend olives and artichoke hearts to a medium chopped consistency.
  4. Add the hot banana pepper, red pepper, garlic and basil.
  5. Dizzle olive oil & lemon juice over the mixture.
  6. Gentley blend to a finely chopped consistency.
  7. Transfer to a bowl, and refrigerate overnight. It's really important to follow this step, I've learned this from experience.
  8. Serve with fresh baguette thinly sliced and/or crackers.
Most Helpful

5 5

I made this for PAC 2012. This was really tasty with crackers, but it was even better when added to a turkey sandwich with sourdough bread. I will make this again for sure. Thanks for a great recipe!