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A twist on classic tzaziki, this dip has a pungent bite from the Kalamata olives and is the perfect appetizer to a large meal.

Serves 10


2 cups plain, full fat Greek yogurt

1 teaspoon salt

1/2 teaspoon sesame seeds

1/4 teaspoon thyme

1/4 teaspoon Greek oregano

2 teaspoons olive oil

1 cup Kalamata olives, finely chopped

1/4 cup toasted, chopped pistachios

1 cucumber, washed and sliced, skin on

Pita bread torn into large bite sized pieces


Combine first 6 ingredients in a bowl and mix well. Chill for at least an hour to allow flavors to blend.

Drizzle with olive oil. Sprinkle with pistachios. Serve with cucumber slices and pita bread.

The post Greek Yogurt Kalamata Olive Dip appeared first on The National Herald.

Source: The National Herald
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