This Greek yogurt dip with olives is creamy, tangy, and so versatile. Made with full-fat yogurt, cucumber, garlic, and briny olives, it’s a healthy and delicious dip that doubles as a sauce for grilled meats, salads, or fresh veggies. Perfect for snacking or entertaining.
Why You'll Love this Greek Yogurt Dip:
- Fresh & Flavorful: Briny olives, crisp cucumber, garlic, and dill make every bite bright and delicious.
- Quick to Make: Comes together in under 15 minutes and is even better when chilled.
- Versatile: Serve as a dip, use as a sauce for chicken, or dollop on salads and grain bowls.
Key Ingredients:
- Full-fat Greek yogurt: Thick, creamy, and tangy. This forms the rich base of the dip. Full-fat gives the best texture and flavor.
- Mediterranean olives: Briny, salty chopped olives add Mediterranean flavor and texture.
- Cucumber: Grated cucumber adds a cool crunch.
- Garlic: Minced fresh garlic gives this dip a punch.
- Fresh dill: Fresh, bright, and herby, and goes really well with the other flavors.
- Red wine vinegar: Gives a slight tang to balance the flavors.
- Olive oil: Just a drizzle rounds everything out and adds smoothness.
Dietary & Allergy-Friendly Swaps:
- This recipe is naturally gluten-free, vegetarian, and low carb.
- Dairy-Free/Vegan: Swap the Greek yogurt for a thick, unsweetened dairy-free alternative like coconut or cashew yogurt. Look for “Greek-style” for best results.
- Low-FODMAP: Use lactose-free Greek yogurt, and reduce or omit garlic.
Recipe Variations:
- Make it Spicy: Add a pinch of red pepper flakes or a swirl of harissa for a bit of kick.
- Different Herbs: Swap dill for fresh mint, parsley, or a combination of herbs for a different flavor profile.
- Chunkier Style: Stir in diced cucumber instead of grated if you want more texture.
How to Make Greek Yogurt Dip with Olives:
- Grate the cucumber and squeeze out the moisture using a cheesecloth or clean towel.
- Let it drain on paper towels with a sprinkle of salt for 10–15 minutes.
- Chop the olives, garlic, and dill.
- Mix everything together in a bowl: yogurt, drained cucumber, olives, garlic, dill, vinegar, and olive oil.
- Season to taste with salt and pepper.
- Chill before serving to let the flavors meld. Serve cold with pita, veggies, or grilled meats.
Tips for Success:
- Use full-fat yogurt for the creamiest texture and best flavor.
- Squeeze & Drain the cucumber well! Too much moisture will make the dip watery.
- Let it chill: This dip is even better chilled! Even 30 minutes in the fridge makes a big difference.
Storage:
- Storage: Store in an airtight container in the fridge for up to 3–4 days.
- Do not freeze: The yogurt base can separate and become watery once thawed.
- Give it a stir: Before serving leftovers, give the dip a quick stir to refresh the texture.
Serve Greek Yogurt Dip with:
This creamy olive dip pairs perfectly with pita, fresh veggies, grain bowls, or as a sauce for grilled chicken or fish.
- Greek-Inspired Grilled Chicken Skewers with Squash Ribbons
- Creamy Roasted Vegetable Orzo Chickpea Salad
FAQs:
Before mixing dip, make sure the cucumber is fully drained. You can also stir in a bit more Greek yogurt or even a spoonful of sour cream or whipped cream cheese.
Use full-fat Greek yogurt for a smoother, less tangy taste. A small drizzle of honey or a sprinkle of salt can also help balance out sharp flavors.
Yes! You can swap some or all of the Greek yogurt for sour cream, mayo, or a mix for a richer, less tangy dip. It changes the flavor profile but still works well.
Absolutely. This Greek yogurt dip makes a great sauce for grilled chicken, fish, or falafel. You can thin it slightly with a splash of olive oil or lemon juice if needed.
More Mediterranean-Inspired Recipes You Will Love:
- Mediterranean White Bean Salad with Feta Dressing
- Mediterranean Pasta & Kale Salad with Garlic Basil Dressing
- Easy Cucumber Pasta Salad with Feta and Dill
Recipe
Greek Yogurt Dip with Olives
Ingredients
- 2 cups full-fat Greek yogurt
- 1 cup chopped Mediterranean olives such as Kalamata or green
- 1 medium cucumber
- 1 ½ tablespoons finely chopped fresh dill
- 1 tablespoon minced garlic
- 1 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar
- Salt & pepper to taste
- Pita veggies, or grilled meats, for serving
Instructions
- Grate the cucumber: using a box grater or food processor. Wrap in a clean kitchen towel or cheesecloth and squeeze to remove as much moisture as possible.
- Salt and drain: Sprinkle the grated cucumber with a pinch of salt and let it rest on paper towels for 10–15 minutes.
- Prep the mix-ins: Chop the olives, garlic, and dill while the cucumber drains.
- Combine the dip: In a large bowl, mix the Greek yogurt, olives, garlic, dill, olive oil, vinegar, and well-drained cucumber. Stir until smooth and well combined.
- Season to taste with salt and pepper.
- Chill: Cover and refrigerate for at least 30 minutes (or up to a few hours) to let the flavors meld.
- Serve: Enjoy cold with pita, vegetables, or as a sauce for grilled meats or salads.
Notes
- This dip is naturally gluten-free, vegetarian, and low carb.
- For the best texture, use full-fat Greek yogurt and drain the cucumber thoroughly.
- Can be made up to 2 days ahead and stored in the fridge. Do not freeze.
- Nutritional information is an estimate only and will vary according to specific ingredients and amounts used.
Nutrition
Tried This Greek Yogurt Dip recipe? I’d love to hear how it turned out! ⭐ Please leave a star rating and review in the recipe card below. Your feedback helps others discover this ultra-flavorful, easy dish. Enjoy, and happy cooking! Follow me on Instagram and Pinterest for more delicious recipes, Orlando travel inspiration, and behind-the-scenes content.
Must Love Garlic says
The flavors works really nicely together, this one is great on some grilled chicken or as a veg dip.