Add olives, garlic, sun-dried tomatoes, basil, olive oil (starting with lesser amount), and lemon juice to a food processor and mix/pulse to achieve a dip with some texture. Scrape down sides as needed.
Taste and adjust seasonings as needed, adding more sun-dried tomatoes for tomato flavor, basil for fresh herb flavor, lemon juice for acidity, olive oil to thin, or garlic for bite. Optional: Add a pinch of salt and pepper, though we didn’t find it needed it.
Store in the refrigerator up to 7-10 days. Freeze for long-term storage, though best when fresh.
*If using sun-dried tomatoes packed in oil, start with a smaller amount and omit olive oil from recipe. *Recipe as originally written makes ~1 ½ cups. *Nutrition information is a rough estimate calculated with the lesser amount of olive oil.