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.
Provided by Sous Chef Bentley
Categories Spreads
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 309.3, Fat 30.9, SaturatedFat 4.2, Sodium 269.1, Carbohydrate 9, Fiber 4.8, Sugar 1.9, Protein 1.8
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