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I found this dip while traveling in Greece and had to know how to make it. It’s super simple and satisfying, especially in the warm summer months. And as someone who doesn’t typically enjoy the taste of olives, I have not been able to get enough! It’s the perfect unique charcuterie board dip and pairs great with a main, like chicken.

Yield: 3

Author: Molly Hentz

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Greek Olive Dip

Ingredients

• ½ cup pitted kalamata olives
• ¾ cup plain unsweetened Greek yogurt
• ¼ cup vegan mayonnaise
• 1 pinch cayenne pepper
• 2 cloves garlic, smashed
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions

1. Pulse olives in a small food processor until finely diced, then transfer to a mixing bowl. Add yogurt, mayonnaise, garlic and lemon juice, and whisk well. Season to taste with salt and pepper and enjoy with fresh vegetables, crackers, chips or as a spread.

Nutrition Facts

Calories

242

Fat

20

Sat. Fat

2

Fiber

1

Net carbs

6

Sugar

3

Protein

6

Sodium

1012

Cholesterol

14

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