Until you taste this dip, you may say, “NO WAY”! When you do, you’ll be amazed. Creamy and tangy from the briny anchovies and tangy olives, this dip is packed with the flavors of umami, the Japanese word that is used to describe richness and meatiness. We’ve served this dip up as a mayo substitute for a sandwich, stuffed in grape tomatoes or crispy fresh peppers but hands-down our favorite is with lots of crunchy fresh veggies like the picture above.
Cilantro adds a pop of fresh green to this dish. Cilantro also brings nutrition to the table, too! It actually can help rid the body of toxic metals. It also has a tremendous amount of antioxidants. It is a “superherb” in our book because there are little to no calories as well.
Green Olive Dip
- ¾ Cup Non Fat Greek Yogurt
- 1 Tin Oil Packed Anchovies, Drained
- 2 Cloves Garlic
- ¼ Cup Cilantro, Packed
- 1 to 1½ Cups Olive Oil
- 1 ½ Cup Chopped Pitted Green Olives
- Chopped Cilantro for Garnish
Step One
In the food processor, chop the olives coarsely, remove from the processor and place in the fridge until ready to serve.
Step Two
In the same bowl, add the yogurt, anchovies, garlic and cilantro. With the motor running, slowly add in the olive oil, using the additional ½ cup as needed. Place in the fridge overnight to allow the flavors to meld. When ready to use, remove from the fridge, stir in the olives, and if desired – stuff the tomatoes and garnish with additional cilantro
