Greek Yogurt Dip with Olives

Can ya'll tell I've been on an olive kick lately? I used to hate them, but now I simply can't get enough! 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.

Why You'll Love this Greek Yogurt Dip:

• Creamy & Flavorful: Briny olives, crisp cucumber, garlic, and dill all come together in creamy Greek yogurt.
• Comes together in under 15 minutes and is even better when chilled.
• Super Versatile: Serve as a dip, use as a sauce for chicken, or dollop on a salad or grain bowl.

Key Ingredients:

• Full-fat Greek Yogurt: Thick, creamy, and tangy.
• Mediterranean Olives: Briny, salty chopped olives add texture and Mediterranean flavor.
• Cucumber: Grated to add crunch.
• Fresh dill: Fresh, bright, and just a bit citrsuy.
• Red wine vinegar: Gives a slight tang to balance the flavors.
• Olive oil: Just a drizzle rounds everything out.

Dietary 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. (Silk makes a pretty good one!)
• Low-FODMAP: Use lactose-free Greek yogurt, and reduce or omit garlic.

Recipe Variations:

• Spice it Up: Add a swirl of harissa for a spicy kick.
• Not a fan of dill? Swap dill for fresh mint, parsley, or a combination of herbs for a different flavor profile.
• Make it Chunky: 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 & Notes:

• Use full-fat yogurt for the creamiest texture.
• Squeeze & Drain the cucumber well! Too much moisture will make the dip watery.
• This dip is even better chilled! Even 30 minutes in the fridge makes a big difference.

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.
• 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:

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

This creamy Greek yogurt dip is loaded with Mediterranean olives, cucumber, garlic, and fresh dill. It's healthy, delicious, and perfect as a dip or sauce.

5 from 1 vote

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Prep Time 15 minutes mins

Chill Time: 30 minutes mins

Total Time 45 minutes mins

Course Dip, Sauce, Side Dish

Servings 6

Calories 160 kcal

Ingredients

  

1x2x3x

• 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.
• Nutritional information is an estimate only and will vary according to specific ingredients and amounts used.

Nutrition

Calories: 160kcalCarbohydrates: 6gProtein: 7gFat: 12gSaturated Fat: 3gCholesterol: 10mgSodium: 420mgFiber: 1gSugar: 3g

Keyword greek yogurt dip

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