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