1/2 preserved lemon (seeds removed)
1 garlic clove
Handful parsley or basil
2/3 cup pitted olives (I used a combination of manzanilla and kalamata)
1/4 cup each sundried tomatoes and marinated artichokes
2 tbsp extra virgin olive oil
Blend all ingredients in food processor!
Olive artichoke and sundried tomato dip