Mediterranean Diet Friendly Garlic-Dill Yogurt Olive Tapenade

Total time40 min

Prep time15 min

Cook time25 min

Mediterranean Diet Friendly Garlic-Dill Yogurt Olive Tapenade

Roasted garlic brings a mellow, caramelized sweetness to this layered dip, balanced against briny Kalamata and green olives and the salty pop of capers, all pulled together with good extra virgin olive oil and a bright hit of lemon juice. Creamy whole-milk Greek yogurt gets folded with fresh dill for a cool, herby layer underneath the chunky tapenade, giving you that classic contrast of tangy and savory in every scoop. It's a spread built almost entirely on olive oil, garlic, herbs, and yogurt — the exact staples that define this way of eating — so it fits naturally into a Mediterranean-style spread. Serve it with crudités or whole-grain crackers for a snack or appetizer that feels indulgent but is really just simple, wholesome ingredients doing the work. This is a great option to keep on rotation if you're building meals around the Mediterranean Diet.

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Ingredients

6 servings

For the roasted garlic

1 head garlic
1 tsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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