Olive Dip?

• 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

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.

pimento stuffed olives, black olives, fluid, pepper, sweet red pepper, garlic, basil, olive oil, lemon juice

Taken from www.food.com/recipe/olive-dip-138541 (may not work)