Fresh Herb Yogurt Dip with 5 Olive Oil
Adjust herb and chilly pepper amounts to your personal preference
Leaving the spread in the fridge will decrease the «heat» from the peppers
Ingredients
- 1 cup Greek Yogurt 2%
- 5 Ultra Premium Extra Virgin Olive Oil, 4 TBS
- Red Chilly Pepper, 1/3 of pepper without seeds or to taste
- Anchovies, drained, 4 filets
- Capers, drained, 2 TBS
- Pickles (cornichon type preferred), 4-5 small pickles or 3-4 TBS chopped
- Fresh Dill, a handful
- Fresh Parsley, a handful
- Fresh Mint, a handful
- Pepper to taste
Execution
- In a blender add all ingredients but the yogurt. Pulse until you reach a smooth consistency.
- In a bowl, add yogurt and olive blend and stir until mixed.
- Serve with rusks or our tomato and mozzarella sticks!
Download the recipe