Ingredients

• 1 1/2 cups chopped canned pimento peppers (about 10 ounces)
• 2 tablespoons vodka
• 1 tablespoon dry vermouth
• 1 tablespoon grapeseed or vegetable oil
• Juice of 1/2 a large lime
• Kosher salt and freshly ground black pepper
• 3/4 cup unstuffed, pitted Spanish olives, plus sliced olives for garnish
• 1/2 cup pickled cocktail onions, plus some for garnish
• 1 tablespoon olive brine
• 1 clove garlic
• Vegetable chips, for serving

Instructions

1. Put the pimentos, vodka, vermouth, oil, lime juice, 1/4 teaspoon salt and a few grinds of pepper in a food processor. Pulse until smooth, but still slightly chunky. Add the olives, onions, olive brine and garlic, and pulse until coarsely chopped. Refrigerate until chilled, at least 1 hour or overnight. Garnish with sliced olives and a few cocktail onions. Serve with vegetable chips.
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3. From Food Network Kitchens