Olive & yogurt dip with garlic confit

This olive dip with garlic confit will be your next obsession.

The Deets

This dip is so easy to make and has so much flavor. The combination of the garlic confit and the olives is so good. It’s such a savory dish and I can’t get enough of it! It’s super simple to whip up for your next party or even just a little app for yourself. I roasted my garlic in a mini cocotte until it was nice, soft and spreadable. Trust me when I tell you that the dip is next level. I used two types of olives here: Castelvetrano and Kalamata. I added some pine nuts, shallots, capers, hot cherry peppers, and lemon juice. Plus some sea salt and olive oil. I toasted up a baguette to use as a vessel for this dip. You could also use crackers or another type of bread, but I’m a huge fan of crostinis, so I thought this was the perfect choice. There’s nothing like a crunchy, creamy, and flavorful bite. Layer on the garlic, olives, and yogurt for the perfect bite! If you love this appetizer, I have a full collection of recipes. Learn more and explore all of my recipes here!

Olive and yogurt dip with garlic confit

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The olive dip

  • 3/4 cup sliced Castelvetrano olives
  • 3/4 cup sliced kalamata olives
  • 2 tbsp pine nuts
  • 1 small diced shallot
  • 2 tbsp minced capers
  • 1 tbsp minced hot cherry peppers
  • 2 tbsp lemon juice
  • 1/3 cup olive oil
  • sea salt

The rest

  • 1 head of garlic
  • extra virgin olive oil
  • 3/4 cup yogurt or labneh
  • 1 tsp zataar
  • 1 baguette
  • handful of parsley (garnish)


  • Preheat oven to 250. Peel all the garlic and add to a cocotte. Cover completely in olive oil and season with salt, pepper and red pepper flakes. Cook for 2 hours or until garlic is browned and soft. 
  • Combine all the dip ingredients in a bowl and mix. Season to taste.
  • Add yogurt to a bowl. Using a spoon, spread the yogurt in an even layer around the bottom of the bowl. Drizzle with oil from the garlic confit and sprinkle with zaatar.
  • Spoon the olive dip around the parameter of the bowl, leaving a small area in the middle. Spoon the garlic confit in the middle, along with some of the oil. Garnish with a little more lemon juice and chopped parsley. 
  • Slice baguette and use the oil from the garlic confit to coat the bread slices. Cook for 2-3 min in a skillet or until nicely browned. Serve crostinis with the dip and enjoy! 

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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.