Creamy Olive Dip With Rosemary Flatbreads

This Greek-style feta and yoghurt based dip is great with herbed flatbreads.

The ingredient of Creamy Olive Dip With Rosemary Flatbreads

• 1 round about 25cm diameter lebanese bread
• 2 tablespoons olive oil
• 2 garlic cloves crushed
• 2 tablespoons chopped fresh rosemary
• 100g soft feta
• 2 tablespoons finely chopped pitted kalamata olives
• 2 tablespoons finely chopped pitted green olives
• 130g 1 2 cup greek style natural yoghurt
• 85g 1 3 cup sour cream
• chopped pitted kalamata olives extra to serve
• chopped pitted green olives extra to serve
• 1 tablespoon chopped fresh continental parsley

The Instruction of creamy olive dip with rosemary flatbreads

• preheat oven to 200u00b0c split the lebanese bread horizontally into 2 pieces place on a large baking tray
• combine oil garlic and rosemary in a small bowl brush bread with the oil mixture bake for 5 7 minutes or until crisp and lightly browned set aside for 10 minutes to cool break into pieces
• process the feta and combined olive in a food processor until combined add the yoghurt and sour cream process until combined spoon the olive dip into a serving dish top with extra olive and parsley

Nutritions of Creamy Olive Dip With Rosemary Flatbreads

calories: 250 95 calories
calories: 20 grams fat
calories: 8 5 grams saturated fat
calories: 13 grams carbohydrates
calories: n a
calories: n a
calories: 6 5 grams protein
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation