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Nutrition Facts
Serving Size 1 (138g) Recipe makes 4 servings The following items or measurements are not included below: 2 cups pimento stuffed olives
Calories 306
Calories from Fat 277		(90%)
Amount Per Serving		%DV
	Total Fat 30.8g	47%
	Saturated Fat 4.2g	21%
	Monounsaturated Fat 22.4g
	Polyunsaturated Fat 3.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 325mg		13%
Potassium 218mg		6%
Total Carbohydrate 8.8g		2%
	Dietary Fiber 3.8g	15%
	Sugars 1.9g
Protein 2.0g		3%
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Olive Dip?

Recipe #138541 | 10 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Sous Chef Bentley
Sep 22, 2005

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.

SERVES 4 -6 (change servings and units)

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

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.