This recipe is sure a keeper! It is easy to make for any occasion or for snacking. This dip can be had with pastas, crackers or can smeared on your sandwiches.
1 large red bell pepper
1tbs green olives, chopped
5-6 basil leaves, chopped roughly
2tbs olive oil
salt and pepper to taste
- Roast bell pepper on the stove top or oven. Discard the skin and the seeds. Chop roughly.
- Blend in all the ingredients into a course paste or use a mortar pestle.
- Spoon the prepared paste into the serving bowl and drizzle some olive oil on top.
- This dip can be refrigerated for about a week. Serves 2.