Olive Dip
4 cloves garlic
1 7 ½ oz. jar pimiento stuffed olives, drained (about 1 ½ cups)
1 cup mayonnaise (lite is fine)
With motor running, drop garlic cloves into food processor and process until fine, using steel blade. Add olives and mayo and process until blended, scraping down sides as necessary. Keeps at least 2-3 weeks in the refrigerator.