Olive Dip

I really love olives and I really love dips. So I wanted to create a recipe that used olives, and lots of them. Several recipes I have tasted, have olives in them, but they were more of just a dip with olives rather than an olive dip. I wanted to create something that tasted Mediterranean but still was using common ingredients, most importantly, lots of olives. It has the texture of a tapenade, but a lot more flavors. I have made this dip several times and heard some good comments from my fellow olive lovers.

Ingredients:
10 oz. Green Pimento Olives
12 oz. (Two cans) Medium Black Olives
3 cloves garlic, diced
1/2 jalapeño, diced
1 medium tomato, diced
1 handful cilantro, diced
1/2 medium onion, diced
½ green pepper, diced
5 oz. Feta Cheese
Olive Oil
Salt
Pepper
Cracked Red Pepper

I liked to put the olives and vegetable ingredients in a large bowl, mix them up and add the salt, pepper and crushed red pepper. I only have a mini-chop, so end up making this dip in several batches. I add a scoopful of the ingredients to the bowl, drizzle in some olive oil and chop. When everything is chopped, and in a bowl or dish, I sprinkle the feta on top in a thin layer. I think this dip tastes best after it sits in the fridge overnight. Try dipping pita bread, Triscuits or crackers in this very delicious olive dip.