Artichoke and Black Olive Dip

By Joycie

Ingredients

• 6 oz. jar Artichoke hearts, finely chopped
• 1 celery stalk, finely chopped
• 1 sweet yellow pepper, roasted and chopped (or use roasted peppers)
• 1/4 c Black olives, chopped
• 2 Tbsp Fresh basil, chopped (or 2 1/2 tsp dried)
• 3 Tbsp Mayo

Preparation

Step 1

Stir together and put in bowl covered tigthly with Saran. Refrigerate for 2 + hours. Serve cold with crackers.