Servings: About 3 cups

1⁄ 2 tablespoon Fresh Lemon Juice 1⁄ 2 tablespoon Fresh Lemon Juice
1⁄ 2 teaspoon Dried Oregano 1⁄ 2 teaspoon Dried Oregano
2 dashes Hot Sauce, such as tabasco sauce 2 dashes Hot Sauce, such as tabasco sauce
9 Pimento Stuffed Green Olives 9 Pimento Stuffed Green Olives
1⁄ 2 tablespoon Olive Juice, from the jar of olives 1⁄ 2 tablespoon Olive Juice, from the jar of olives
1⁄ 4 teaspoon Cayenne Pepper 1⁄ 4 teaspoon Cayenne Pepper
1⁄ 2 teaspoon Garlic Salt 1⁄ 2 teaspoon Garlic Salt
3⁄ 4 teaspoon Crushed Red Pepper Flakes 3⁄ 4 teaspoon Crushed Red Pepper Flakes
1⁄ 4 teaspoon Salt 1⁄ 4 teaspoon Salt
1⁄ 2 teaspoon Ground Cumin 1⁄ 2 teaspoon Ground Cumin
3⁄ 4 teaspoon White Vinegar 3⁄ 4 teaspoon White Vinegar
1⁄ 4 cup Milk 1⁄ 4 cup Milk
1⁄ 2 cup Sour Cream 1⁄ 2 cup Sour Cream
15 ounces Miracle Whip 15 ounces Miracle Whip
1 clove Garlic, or up to 3 cloves. Note: the original recipe calls for 3 cloves but I found that to be too much garlic for my taste. 1 clove Garlic, or up to 3 cloves. Note: the original recipe calls for 3 cloves but I found that to be too much garlic for my taste.

Place all ingredients into the bowl of a food processor and process until smooth.
Transfer the sauce to a storage container. Refrigerate for at least 24 hours before using. This step is IMPORTANT because the flavors need time to meld in order to taste right. I found the flavor was even better after a couple of days.
Can be used as a sauce, salad dressing or as a dip for tortilla chips.