Recipe information
Yield
Makes 1 cup
Ingredients
1
cup plain whole-milk yogurt
1
/3 cup Kalamata olives, pitted, cut into slivers
2
teaspoons fresh lemon juice
Assorted flatbreads and/or crackers
Need to make a substitution?
Preparation
Step 1
Wet large square of cheesecloth and wring dry. Line sieve with damp cloth; place sieve over bowl. Spoon yogurt into sieve, fold cheesecloth ends over yogurt, and chill overnight to drain.
Step 2
Scrape drained yogurt into medium bowl. Mix in olives and lemon juice. DO AHEAD Can be made 1 hour ahead. Cover; chill. Season with salt and pepper. Transfer to small bowl. Place on platter with flatbreads and/or crackers.