Greek Yogurt Dip with Herbs, Olives and Cherry Tomatoes

  • Preparation 25 MIN
    Cooking 3 MIN
    Cooling 15 MIN
  • Makes 6 to 8 appetizers


Fresh Herb-Chili Oil




Fresh Herb-Chili Oil

  1. In a small pot over medium-high, heat the oil with the green onions, garlic, oregano and red pepper flakes until the garlic is just starting to simmer, about 3 minutes. Pour into a bowl and let cool completely, about 15 to 20 minutes.
  2. Add the herbs. Season with salt and pepper. Mix well. Set aside.


  1. In a bowl, combine the yogurt and lemon juice. Generously season with salt and pepper. Spread the yogurt out in a large serving dish.


  1. Drizzle the chili oil over the yogurt. Top with the olives, tomatoes and pine nuts. Sprinkle with torn basil and parsley leaves. Serve with slices of toasted baguette, crackers, focaccia, and pita wedges, if desired.

To help you with this recipe

Chef’s Knife

This chef’s knife was designed by RICARDO’s Test Kitchen staff. Its weight and ergonomic handle are perfectly balanced. The sharp blade provides perfect cuts, while its bevelled grooves ensure meat will not stick to it.

54.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.