Makes about 2 cups
This is a truly delicious and unusual dip using black olives, roasted peppers, anchovies and capers. Those who don’t like anchovies please don’t be put off. It doesn’t taste of anchovies; they merely add a richness and depth of flavor.
1, 6-ounce can chopped black olives, drained
About 2 tablespoons roasted red pepper - (or commercial)
4 or 5 cloves of roasted garlic, minced
1 tablespoon small capers
2 anchovies fillets, very finely minced *
¼ cup finely chopped sweet purple onion
1 green onion, chopped small, including the green
1 tablespoon finely minced fresh dill weed
juice and zest of ½ a fresh lemon
2 cups of mayonnaise - (or or favorite brand)
salt and fresh coarse ground black pepper to taste
Mix all ingredients together well. Adjust seasonings. Garnish with a slice of lemon, a thin strip of roasted pepper and a sprig of fresh dill weed.
* Vegetarians and Vegans leave out the anchovies