We adore this smoky and fruity aioli as a dip for French fries, sweet potatoes or crudité.
1/2 cup Pitted Kalamata, drained, halved
3/4 cup Greek yogurt
1/4 cup Mayonnaise
2 cloves Garlic, smashed
1 tbsp Lemon juice
pinch Cayenne 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