Olive Dip?

Sous Chef Bentley's Note:

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.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 4

• 2 cups pimento stuffed olives , drained
• 1 cup pitted black olives , drained
• 6 fluid ounces marinated artichoke hearts , undrained
• 1 hot banana pepper
• 1 sweet red pepper
• 2 garlic cloves , minced
• ½ teaspoon dried basil
• ½ cup olive oil
• 1 tablespoon fresh lemon juice

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.