Greek Yogurt Dip with Herbs, Olives and Cherry Tomatoes | RICARDO

Ingredients

• ¼ cup (60 ml) olive oil
• 2 green onions, chopped
• 2 garlic cloves, finely chopped
• 1 tsp dried oregano
• 1 tsp red pepper flakes
• 2 tbsp basil leaves, finely chopped, plus more for serving
• 1 tbsp flat-leaf parsley leaves, finely chopped, plus more for serving
• 2 cups (500 ml) 0% plain Greek yogurt
• 2 tbsp (30 ml) lemon juice
• ½ cup (70 g) kalamata olives, pitted, halved and chopped
• ½ cup (70 g) green olives, pitted, halved and chopped
• ½ cup (70 g) cherry tomatoes, halved
• 2 tbsp roasted pine nuts