GREEK OLIVE DIP

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GREEK OLIVE DIP image

Categories     Condiment/Spread     Olive     Appetizer

Yield 48 profiteroles

Number Of Ingredients 6

1/2 cup finely diced Greek olives
1/2 cup Greek yogurt
4 oz mascarpone cheese
1 clove garlic
1 tea fresh oregano, finely chopped
Salt and pepper

Steps:

  • Mix all together. Put filling into a quart ziplock bag and chill. with a clean, sharp knife, cut the top off each profiterole, place top to the side but retain. Cut a small corner off the ziplock bag with filling and squeeze to fill each profiterole. Place top half back onto each profiterole.

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