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.
INGREDIENTS
1/2 c Divina Pitted Kalamata Olives
3/4 c plain Greek yogurt
1/4 c mayonnaise
2 cloves garlic, smashed
1 tbsp lemon juice
1 pinch cayenne pepper
Salt and pepper, to taste
INSTRUCTIONS
- Pulse the olives in a food processor until finely diced and transfer to a bowl.
- Add the yogurt, mayonnaise, garlic, lemon juice and cayenne pepper. Whisk thoroughly to combine.
- Season with salt and pepper to taste.
