Name: Greek Yogurt Dip with Herbs, Olives and Cherry Tomatoes
Prep time: 25 min
Cook time: 3 min
Total time: 28 min
Yield: 6 to 8 appetizers
Ingredients: ¼ cup (60 ml) olive oil; 2 green onions, chopped; 2 garlic cloves, finely chopped; 1 tsp dried oregano; 1 tsp red pepper flakes; 2 tbsp basil leaves, finely chopped, plus more for serving; 1 tbsp flat-leaf parsley leaves, finely chopped, plus more for serving; 2 cups (500 ml) 0% plain Greek yogurt; 2 tbsp (30 ml) lemon juice; ½ cup (70 g) kalamata olives, pitted, halved and chopped; ½ cup (70 g) green olives, pitted, halved and chopped; ½ cup (70 g) cherry tomatoes, halved; 2 tbsp roasted pine nuts

Preparation

Fresh Herb-Chili Oil
- 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.
- Add the herbs. Season with salt and pepper. Mix well. Set aside.
Dip
- In a bowl, combine the yogurt and lemon juice. Generously season with salt and pepper. Spread the yogurt out in a large serving dish.
Assembly
- 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.

Greek Yogurt Dip with Herbs, Olives and Cherry Tomatoes

Categories

Ingredients

Fresh Herb-Chili Oil

Dip

Toppings

Preparation

Fresh Herb-Chili Oil

Dip

Assembly

Personal Note

To help you with this recipe

RICARDO Chef’s Knife