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