Avocado, Olive & Feta Dip

Ingredients

• 1 cup (240 g) plain Greek yogurt, 2%
• 3 1/2 tsp (18 ml) lemon juice
• 1 garlic clove
• 1/2 (75 g) avocado
• 1 2/3 tbsp (15 g) feta, crumbled
• 1 tbsp (15 g) green olives, pitted and chopped
• 1 1/2 tbsp (6 g) dill and chives
• 1 1/4 tsp (6 ml) extra-virgin olive oil
• a pinch of black pepper

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Whisk half the yogurt with the lemon juice and garlic until loose — this is the base, and the acid has to be in it before the avocado goes anywhere near it.
2. Add the avocado, feta and pepper and blend just until green and creamy. Blended too long, the yogurt thins and the dip turns soupy.
3. Fold in the rest of the yogurt, then the olives and herbs by hand. Finish with the oil.