Olive Dip?
"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."
photo by Sous Chef Bentley
- Ready In:
- 10mins
- Ingredients:
- 9
- 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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Reviews
-
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!
RECIPE SUBMITTED BY
<p>My husband & I love to travel. In my early twenties, I backpacked around the world for nine months. I fell in love with Asia & we've been going back ever since. Our beloved 13 year old golden retriever was our sous chef, Bentley would help us by flopping down in front of the stove every time we started to cook. We will miss him so much!!</p>
