This dip is so easy to make and has so much flavor. The combination of the garlic confit and the olives is so good.
Olive and yogurt dip with garlic confit
Ingredients
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)
Instructions
- 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!
