Kalamata Olive and Walnut Dip
It can be made up in a few minutes and is the perfect appetiser to enjoy with crusty bread, crackers, or celery and carrot sticks.
- ½ cup pitted Kalamata* olives
- ½ cup shelled walnuts
- 1 tbsp extra virgin olive oil
- 4 tsp plain Greek yogurt
- Pulse the olives, nuts and olive oil in a food processor until a paste is formed. This can be used as is, similar to how you would use pesto.
- To turn the paste into a dip, add 3 to 4 teaspoons of yogurt and continue to pulse until it reaches the desired consistency.
Photo and inspiration: greekvegetarian.blogspot.com