We adore this smoky and fruity aioli as a dip for French fries, sweet potatoes or crudité. For kids, this is a great introduction to black/purple olives like the Kalamata and adults will adore this grown-up dip.
3/4 cup Greek yogurt, plain
1/4 cup mayonnaise
2 cloves garlic, smashed
1 tbsp lemon juice
1 pinch cayenne pepper
to taste salt and pepper
- Pulse olives in food processor until finely diced and transfer to a bowl.
- Add yogurt, mayonnaise, garlic, lemon juice, and cayenne and whisk thoroughly.
- Season to taste with salt and pepper