Greek Yogurt Garlic Kalamata Aioli
A delicious garlic aioli with greek yogurt and Kalamata olives.
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups Greek yogurt (can sub mayo)
- 1/2 cup Kalamata olives (finely diced)
- 1 tablespoon lemon juice
- 1 garlic clove (pressed.)
- 2 tablespoons roasted garlic ((you'll need a head of garlic - see below))
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup crumbled feta (optional)
- olive oil
Instructions
- 1
Preheat oven to 400F.
- 2
Cut off top of garlic head, and place on sheet of aluminum foil.
- 3
Drizzle with olive oil, and wrap in foil, sealing tightly.
- 4
Place in oven for 30 minutes.
- 5
When done, remove, and set aside.
- 6
Once you take garlic out of oven, prepare the aioli.
- 7
Empty yogurt into bowl.
- 8
Add finely chopped kalamata olives, lemon juice, press garlic clove, salt, pepper, and feta if using.
- 9
Open foil with garlic head in it.
- 10
You should be able to simply squeeze out the garlic from within the cloves, take 2 tablespoons worth and add it to yogurt bowl.
- 11
Mix everything together.
- 12
Taste and see if more salt/pepper is needed (or any other item).
- 13
Let chill in refrigerator for 30 minutes or so.
- 14
Serve!