Anti Inflammatory Garlic-Dill Yogurt Olive Tapenade
This dip is the kind of thing you set out for a crowd of six and watch disappear before anyone even sits down. A base of creamy whole-milk Greek yogurt swirled with fresh dill gets topped with a boldly flavored tapenade of Kalamata and green olives, briny capers, and slow-roasted garlic — all pulsed together with good extra-virgin olive oil and a squeeze of fresh lemon. The roasting step is what really makes it: a full head of garlic goes into the oven until the cloves turn deeply golden and almost jammy, mellowing their sharpness into something rich and complex. Every single ingredient here pulls its weight from an anti-inflammatory standpoint — olive oil, olives, capers, garlic, and fresh herbs are all well-regarded for the polyphenols and healthy fats they bring to the table. The yogurt layer adds a cool, tangy contrast that keeps the whole thing from feeling too heavy, and the fresh dill ties it all together with a brightness that feels almost herby-green. Serve it with crudités or whole-grain crackers and don't be surprised when people ask you for the recipe before the night is over.
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Learn more →Ingredients
6 servings
For the roasted garlic
- 1 head garlic
- 1 tsp extra virgin olive oil
For the tapenade
- 1 cup pitted kalamata olives
- ½ cup pitted green olives
- 2 tbsp capers, drained
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- ¼ tsp black pepper
For the yogurt layer
- ¾ cup plain whole-milk greek yogurt
- 3 tbsp fresh dill, finely chopped
- ¼ tsp salt
For serving
- 1 tbsp extra virgin olive oil, for drizzling (optional)
- 1 tbsp fresh dill sprigs, for garnish (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the garlic head cut-side up in a small baking dish or on a square of foil, drizzle with 1 tsp olive oil, and wrap tightly. Roast for 35–40 minutes, until the cloves are deeply golden and completely soft when pressed.
- 2
Let the garlic cool for 10 minutes, then squeeze the cloves out of their skins into the bowl of a food processor — you should have about 2 tablespoons of roasted garlic paste.
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