makes about 2 cups (480 ml)
One of my all-time favorite new Greek recipes. I use this to “paint” over a pretty serving platter before placing keftedes (here, here, here, and here) or vegetable fritters (here, here, and here) on top. It stands on its own as a dip with homemade pita chips, too!
1½ cups (360 ml) Greek yogurt, preferably full-fat
⅓ cup (80 ml) store-bought kalamata olive paste
Scant 1 tablespoon Dijon mustard
3 tablespoons extra-virgin Greek olive oil
1 garlic clove, minced
Grated zest of 1 small orange
Salt and freshly ground black pepper
Whisk together the yogurt, olive paste, mustard, and olive oil in a small bowl. Using a spatula or wire whisk, stir in the garlic and orange zest. Season to taste with salt and pepper. Chill before serving.