Dahi -Olive dip




5 min


Dahi -Olive dip

If you are wondering how you can use up the bottle of stuffed olives lurking in your refrigerator this zesty Dahi-Olive dip is your answer.

It can be made in a jiffy or can be made ahead and thus makes for a refreshing party. Serve Dahi-Olive dip with crackers, breadsticks or crudités as a dip or spread on some crusty bread slices for a snack.




  • 18-20 ‏stuffed olives (or any variety of choice)
  • ½ - 3/4 cup ‏hung curd made by draining Sarda Farms Dahi
  • 2-3 ‏garlic cloves
  • 1 tablespoons ‏sesame seeds, lightly toasted
  • ½ tablespoon ‏dried mint (or fresh mint leaves as required)
  • 1-2 red chillies, ‏chopped (or use dried chilli flakes)
  • 1 tablespoon ‏olive oil
  • ‏Salt as required (optional)


n the bowl of a food processor (or a blender), pulse together the olives, half of the sesame seeds, garlic, chillies (if using) to make a coarse paste. Pulse just once or twice.

In a mixing bowl whisk the hung curd with the olive paste. Add salt if required. The olives are quite salty so add salt accordingly.

Place the mixture in a serving bowl.

Garnish with dried mint, remaining sesame seeds and drizzle olive oil over it.

Serve with crackers, breadsticks or crudités.


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