One of my cooking goals for last year was to up my charcuterie board game, particularly in regards to vegetable – based ones.  Everyone eats more vegetables when they are arranged beautifully and I love to put them out at parties as an appetizer.  One of my favorite dips to serve with a vegetable charcuterie board is this olive dip.  It’s more of an ingredient list than a recipe, so feel free to experiment!

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Olive and Yogurt Dip

1 cup Greek Yogurt

1 tablespoon olive oil

1 teaspoon chili powder

1 cup of minced, pitted, kalamata olives

1 teaspoon garlic powder

1 tablespoon salt

zest of 1 lemon


Mix everything together well by hand and enjoy.