A bright and savory Mediterranean dip made with green olives, fresh herbs, garlic, lemon, and creamy Greek yogurt. It comes together in minutes and makes a delicious appetizer, snack, sandwich spread, or mezze platter addition.
Prep Time
10 minutes
Total Time
10–15 minutes
Servings
6–8
Ingredients
1 cup pitted green olives, drained
¾ cup plain Greek yogurt
2 tablespoons extra-virgin olive oil
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
1 tablespoon fresh mint, chopped
2 cloves garlic, minced
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
½ teaspoon dried oregano
¼ teaspoon black pepper
¼ teaspoon salt, or to taste
1–2 tablespoons water, if needed
Optional Add-Ins
¼ teaspoon red pepper flakes
2 tablespoons crumbled feta
1 tablespoon capers
2 tablespoons finely chopped roasted red pepper
1 teaspoon chopped fresh oregano
Instructions
- Prepare the Olives
Drain the green olives well.
If they are very salty, rinse them briefly under cool water and pat dry.
- Blend the Ingredients
Add the olives, Greek yogurt, olive oil, parsley, dill, mint, garlic, lemon juice, lemon zest, oregano, and black pepper to a food processor.
Pulse several times until the mixture is mostly smooth but still has a little texture.
For a completely smooth dip, process longer.
- Adjust the Consistency
If the dip is too thick, add 1 tablespoon of water at a time until it reaches your preferred consistency.
Taste before adding salt because green olives can already be quite salty.
- Add Optional Ingredients
Fold in feta, roasted red peppers, capers, or red pepper flakes if desired.
- Chill
Transfer the dip to a serving bowl.
Cover and refrigerate for at least 20–30 minutes. This allows the garlic, herbs, lemon, and olives to blend together.
- Garnish and Serve
Before serving, drizzle with a little extra virgin olive oil.
Garnish with chopped parsley, dill, a few sliced olives, and lemon zest.
🫒 Serving Suggestions
Serve with:
Warm pita bread
Pita chips
Cucumber slices
Bell pepper strips
Carrot sticks
Celery
Cherry tomatoes
Crackers
Toasted baguette
Grilled chicken
Fish or shrimp
Mediterranean mezze platter
It also makes a delicious spread for wraps, sandwiches, and grilled flatbreads.
Recipe Tips
Don’t oversalt:
Taste the olives first. Their natural saltiness may be enough.
Keep some texture:
Pulse rather than continuously blending if you prefer a rustic olive dip.
Use fresh herbs:
Fresh parsley, dill, and mint give this dip its Mediterranean character.
Let it rest:
A short chill in the refrigerator makes the flavors noticeably better.
For extra creaminess:
Add another 2–3 tablespoons of Greek yogurt.
Creamy Feta Version
For a richer Mediterranean dip, add ¼ cup crumbled feta while blending.
The feta makes the dip tangier and creamier while adding extra savory flavor.
Spicy Version
Add:
¼–½ teaspoon red pepper flakes
A pinch of cayenne
1 small chopped chili pepper
Blend together for a spicy olive-herb dip.
Lemon-Herb Version
For a brighter dip, increase the lemon juice to 1½ tablespoons and add another teaspoon of lemon zest.
Lighter Version
Use low-fat or fat-free Greek yogurt and reduce the olive oil to 1 tablespoon.
Storage
Store the dip in an airtight container in the refrigerator for up to 3–4 days.
Stir well before serving.
If the dip thickens in the refrigerator, mix in a small splash of water or olive oil.
Can You Freeze It?
Freezing isn’t recommended because the Greek yogurt can separate and become grainy after thawing.
For the best texture, prepare it fresh and refrigerate.
Complete Nut & Allergen Information
Peanuts
None required in the standard recipe.
Tree Nuts
None required in the standard recipe.
Seeds
No seeds are required.
Dairy
The standard recipe contains Greek yogurt.
If adding feta, it also contains dairy.
Gluten
The dip itself is naturally gluten-free. Serve with gluten-free crackers or vegetables if needed.
Eggs
No eggs are required.
Soy
No soy is intentionally added.
Sesame
The dip itself contains no sesame. However, traditional pita or hummus served alongside it may contain sesame, so check labels if necessary.
Fish/Shellfish
None required.
Cross-Contact
For anyone with a serious food allergy, check packaged ingredients and use clean utensils, bowls, and food processors to prevent cross-contact.
Easy Substitutions
No Greek yogurt?
Use plain strained yogurt or sour cream.
No dill?
Use extra parsley and mint.
No fresh mint?
Use ½ teaspoon dried mint or simply omit it.
No green olives?
Kalamata olives can be used for a deeper, fruitier flavor.
Want it dairy-free?
Use a plain unsweetened dairy-free yogurt alternative.
Q&A
Can I make this without a food processor?
Yes. Finely chop the olives and herbs, then mix everything together by hand for a chunkier dip.
Can I use Kalamata olives?
Absolutely. Kalamata olives will create a darker, richer, more robust dip.
Is this dip spicy?
The basic recipe is mild. Add red pepper flakes or chili for heat.
Can I make it ahead of time?
Yes. In fact, making it 20–30 minutes ahead allows the flavors to develop.
How long does it last in the refrigerator?
For best quality, use it within 3–4 days when stored properly in the refrigerator.
Can I use dried herbs?
Yes, although fresh herbs provide the best flavor. If substituting dried herbs, use smaller amounts because they are more concentrated.
Is this dip low-carb?
Yes. The dip is relatively low in carbohydrates. Serve it with cucumber, celery, bell peppers, or other low-carb vegetables for a low-carb snack.
Can I make it high-protein?
Yes. Use thick Greek yogurt as the base and increase the amount slightly for additional protein.
Can I add feta?
Yes. Feta is an excellent addition and gives the dip a classic Mediterranean flavor.
What can I do with leftover dip?
Use it as a sandwich spread, wrap filling, salad dressing base, or sauce for grilled chicken and fish.
Approximate Nutrition Per Serving
Based on 8 servings:
Calories: ~115
Protein: ~3 g
Carbohydrates: ~3 g
Fat: ~9 g
Fiber: ~1 g
Sugar: ~1 g
Nutrition is an estimate and will vary depending on the type of olives, Greek yogurt, and optional ingredients used.
