Olive Dip?
- Reviews 1
Ready In: 10 mins
Serves: 4-6
Ingredients
- 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
- 1⁄2 teaspoon dried basil
- 1⁄2 cup olive oil
- 1 tablespoon fresh lemon juice
Directions
- Remove seeds & dice the red pepper.
- Remove seeds & dice the hot banana pepper. We love spicy foods, so I don't discard the seeds.
- In a food processor, gently blend olives and artichoke hearts to a medium chopped consistency.
- Add the hot banana pepper, red pepper, garlic and basil.
- Dizzle olive oil & lemon juice over the mixture.
- Gentley blend to a finely chopped consistency.
- Transfer to a bowl, and refrigerate overnight. It's really important to follow this step, I've learned this from experience.
- Serve with fresh baguette thinly sliced and/or crackers.
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