Olive Dip? - cooking recipe

Ingredients

2 cups pimento stuffed olives, drained
1 cup pitted black olives, drained
6 fluid ounces marinated artichoke hearts, undrained
1 hot banana pepper
1 sweet red pepper
2 garlic cloves, minced
1/2 teaspoon dried basil
1/2 cup olive oil
1 tablespoon fresh lemon juice

Preparation

Remove seeds & dice the red pepper.
Remove seeds & dice the hot banana pepper. We love spicy foods, so I don't discard the seeds.
In a food processor, gently blend olives and artichoke hearts to a medium chopped consistency.
Add the hot banana pepper, red pepper, garlic and basil.
Dizzle olive oil & lemon juice over the mixture.
Gentley blend to a finely chopped consistency.
Transfer to a bowl, and refrigerate overnight. It's really important to follow this step, I've learned this from experience.
Serve with fresh baguette thinly sliced and/or crackers.