Ingredients

• 3/4 cup mayonnaise
• 2 tablespoons chopped pimiento-stuffed green olives
• 2 tablespoons minced preserved lemon (peel only)* or 1 1/2 teaspoon grated lemon peel
• 1/2 teaspoon hot pepper sauce

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Instructions

1. Stir all ingredients in small bowl to blend. Season with black pepper. (Can be made 1 day ahead. Cover and refrigerate.)
2. *Lemon preserved in a lemon juice and salt brine is used most often in Moroccan cuisine. Available at some specialty foods stores.