Greek Yogurt Garlic Kalamata Aioli
Prep time
Cook time
Total time
A delicious garlic aioli with greek yogurt and Kalamata olives.
Recipe type: dip
Cuisine: Greek
Serves: 4
  • 2 cups Greek yogurt (can sub mayo)
  • ½ cup Kalamata olives, finely diced
  • 1 tablespoon lemon juice
  • 1 garlic clove, pressed.
  • 2 tablespoons roasted garlic, (you'll need a head of garlic - see below)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup crumbled feta (optional)
  • olive oil
  1. Preheat oven to 400F.
  2. Cut off top of garlic head, and place on sheet of aluminum foil.
  3. Drizzle with olive oil, and wrap in foil, sealing tightly.
  4. Place in oven for 30 minutes.
  5. When done, remove, and set aside.
  6. Once you take garlic out of oven, prepare the aioli.
  7. Empty yogurt into bowl.
  8. Add finely chopped kalamata olives, lemon juice, press garlic clove, salt, pepper, and feta if using.
  9. Open foil with garlic head in it.
  10. You should be able to simply squeeze out the garlic from within the cloves, take 2 tablespoons worth and add it to yogurt bowl.
  11. Mix everything together.
  12. Taste and see if more salt/pepper is needed (or any other item).
  13. Let chill in refrigerator for 30 minutes or so.
  14. Serve!
Recipe by Lemon & Olives at