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Creamy olive dip with rosemary flatbreads
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Try this flavorful Greek feta yogurt dip with fresh, herbed flatbreads.
Ingredients:
  • 1 round (about 25cm diameter) Lebanese bread
  • 36.40 gm olive oil
  • 2 garlic cloves, crushed
  • 40.00 ml chopped fresh rosemary
  • 100g soft feta
  • 40.00 ml finely chopped pitted kalamata olives
  • 40.00 ml finely chopped pitted green olives
  • 130g (1/2 cup) Greek-style natural yoghurt
  • 85g (1/3 cup) sour cream
  • Chopped pitted kalamata olives, extra, to serve
  • Chopped pitted green olives, extra, to serve
  • 20.00 ml chopped fresh continental parsley
Instructions:
  • Preheat the oven to 200°C, then split the Lebanese bread horizontally into two pieces and arrange them on a large baking tray.
  • In a small bowl, mix oil, garlic, and rosemary. Brush bread with the flavorful oil mixture. Bake until crispy and lightly browned, about 5-7 minutes. Let it cool for 10 minutes, then break into pieces to enjoy.
  • In a food processor, blend feta and olives until smooth. Add yogurt and sour cream; blend until creamy. Transfer the olive dip to a serving dish and garnish with additional olives and parsley.

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