Olive Spread

Appetizers, Snacks, Vegetarian | June 27, 2016

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This rich and creamy dip is great with fresh vegetables or pita chips.

SERVES: 10, 2oz servings

Ingredients

  • 1 cup chopped assorted olives, pitted
  • 2 cloves garlic, chopped
  • 1 teaspoon olive oil
  • 4 cups Stonyfield Lowfat Plain Yogurt
  • 1 tablespoon parsley, chopped
  • 1 teaspoon freshly grated lemon zest
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  1. In a small sauté pan, lightly brown chopped garlic in olive oil over a medium high heat. Gently fold in olives, garlic, parsley, lemon zest, salt and pepper into yogurt.
  2. Using a layered cheesecloth, or a yogurt cheese maker, strain the whey from the mixture overnight.
  3. Place in a small bowl, and serve with your favorite fresh vegetables or crackers.

Try some of these tasty recipes using Stonyfield Yogurts! For more recipe ideas, visit www.Stonyfield.com/recipes.


 
 

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