1 (21 ounce) can sliced black olives, drained and chopped
1 cup chopped celery
1 (8 ounce) container sour cream
2 cups diced cooked ham
1/4 cup chopped fresh parsley
1/2 cup diced onion
1/4 cup diced green bell pepper
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 teaspoon dried lemon pepper
In a medium saucepan, combine olives, celery, ham, parsley and onion. Cook over medium heat for 3 hours, stirring constantly. Remove from heat, and stir in tomato mixture.
Cool completely, then refrigerate.
Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the green pepper and red pepper; cook, stirring constantly, until peppers are tender. Stir in green bell pepper and parsley, then reduce heat to medium.
Gently whisk together the lemon pepper and lemon zest. Season to taste with parsley and parsley leaves. Serve warm or cold.