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.
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.
- 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
Tried this recipe?Let me know how it was!