[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-205432-105":59,"doc-detail-205432-en":131},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":124,"head_meta":126,"extra_data":128,"updated_unix":130},105,"en","helenes-roasted-olive-dip-with-zaatar-and-sumac","Hélène's Roasted Olive Dip with Za’atar and Sumac","","A detailed recipe for a roasted olive dip built around plain Icelandic skyr (or yogurt/labneh) layered with garlic, salt, and a warm, oven-roasted olive mixture. The olives are combined with Calabrian chilis, Québec salted preserved herbs (Les Herbes Salées du Bas-du-Fleuve) or a thyme/oregano/parsley substitute, plus lemon rounds, olive oil, sumac, and za’atar. Roasting time and assembly steps are provided, including a skyr ring and serving suggestions with sourdough or pita chips.",{"@graph":69,"@context":123},[70,84,106],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":53,"@type":76,"position":81},"https://docshare.wps.com/document/lifestyle/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/helenes-roasted-olive-dip-with-zaatar-and-sumac/205432/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/helenes-roasted-olive-dip-with-zaatar-and-sumac/205432.png","ImageObject",300,407,{"name":92,"@type":93},"Chumphorn","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-21","2026-09-05",true,{"@type":102,"interactionType":103,"userInteractionCount":105},"InteractionCounter",{"@type":104},"ViewAction",14,{"@type":107,"mainEntity":108},"FAQPage",[109,115,119],{"name":110,"@type":111,"acceptedAnswer":112},"What is the base ingredient for the dip?","Question",{"text":113,"@type":114},"The dip uses plain Icelandic skyr. Plain Greek yogurt or labneh can be used as alternatives.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"How long do you roast the olives?",{"text":118,"@type":114},"Roast the olive mixture until the olives are tender and slightly shriveled, about 20 to 25 minutes, then add another 5 minutes if more time is needed.",{"name":120,"@type":111,"acceptedAnswer":121},"What herbs can replace Les Herbes Salées du Bas-du-Fleuve?",{"text":122,"@type":114},"Substitute with leaves from 3 thyme sprigs, 1 teaspoon dried oregano, 1 teaspoon dried parsley, and a generous pinch of kosher salt.","https://schema.org",{"og:url":83,"og:type":125,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":127,"canonical":83},"index,follow",{"doc_id":129,"site_id":62},205432,1788579535,{"code":4,"msg":5,"data":132},{"doc_id":129,"user_id":133,"nickname":92,"user_avatar":134,"doc_module":4,"category_id":52,"category_name":53,"doc_title":65,"doc_description":67,"doc_content":135,"file_id":136,"file_url":137,"file_type":138,"file_size":139,"view_count":105,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":14,"language":140,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":141,"faqs":142,"seo_title":143,"seo_description":67,"update_tm":130,"read_time":81},2336475401981,"https://ap-avatar.wpscdn.com/avatar/22000c94efd8d5204d?x-image-process=image/resize,m_fixed,w_180,h_180&k=1786935347598174694","Hélène's Roasted Olive Dip with Za’atar and Sumac  \nMy dear friend Hélène is the consummate hostess. Everything she does is thoughtful and picture perfect, she also has a heart of gold. We’ve spent many weekend nights at her and her husband John’s beautiful home snacking on her beautiful spreads and sipping wine in front of their enormous fireplace. Hélène makes different versions of this dip, which I always request, and they are all wonderful, but this one is my favorite. Les Herbes Salées du Bas-du-Fleuve, salted preserved herbs that are a tradition from Québec, are called for as she hails from Montreal. If you happen to stumble across them they are worthy of picking up. That said, this dip is equally splendid utilizing a combination of fresh and dry herbs. It’s also easy on the eyes, just like her.  \nSERVES  \n4 to 6  \nTIME  \n20 minutes  \nINGREDIENTS  \n11⁄2 cups (360 ml) plain Icelandic Provisions skyr (you can also use plain Greek yogurt or labneh)  \n1 clove garlic, grated  \n1 teaspoon kosher salt, plus more to taste  \n1 cup (150 g) pitted olives, any kind or a mixture, so long as they’re pitted (she likes Castelvetrano, as do I!)  \n1 to 2 tablespoons crushed Calabrian chilis and their oil (optional), to taste  \n1 heaping tablespoon Les Herbes Salées du Bas-du-Fleuve (see Note)  \n3 thinly sliced lemon rounds (optional)  \n1 tablespoon extra-virgin olive oil, plus more for serving  \n1 tablespoon ground sumac  \n1 tablespoon za’atar  \n3 tablespoons torn, mixed fresh herbs, such as mint, dill, and parsley (or just one, whatever you have on hand)  \nCrusty sourdough or pita chips, for serving  \nMETHOD  \nPreheat the oven to 425°F (220°C) .  \nMeanwhile, in a medium bowl, mix together the skyr, garlic, and salt. Taste and season with more salt as needed. Cover and refrigerate until ready to assemble.  \nOn a lined sheet pan, mix together the olives, Calabrian chili (if using),  \nherbes salées, lemon rounds (if using), and the olive oil to coat everything. Transfer to the oven. Roast until the olives are tender and slightly shriveled, 20 to 25 minutes. If  \nthey need more time, stir the mix and roast for another 5 minutes. Remove from the oven and discard the lemon if used.  \nGrab your skyr from the fridge and transfer it to a small to medium shallow serving bowl. Create a ring around the edge with your spoon leaving a 1⁄4-inch (6 mm) border and a small well in the center.  \nCarefully spoon the roasted olive mixture onto the skyr, filling the bowl up to the ring well. Make sure you add all the juices from the roasted mixture. Sprinkle evenly with the sumac, then the za’atar. Top with the fresh herbs and a drizzle of olive oil.  \nServe with crusty sourdough or pita chips.  \nA Note: To substitute for the herbes salées, use leaves from 3 thyme sprigs, 1 teaspoon dried oregano, 1 teaspoon dried parsley, and a generous pinch of kosher salt.","cbCairbr2uGOo2Xv","https://ap.wps.com/l/cbCairbr2uGOo2Xv","pdf",101711,"English","# Serves\n# Time\n# Ingredients\n# Method\n## Roasting\n## Assembling\n## Serving\n# Note","[{\"question\":\"What is the base ingredient for the dip?\",\"answer\":\"The dip uses plain Icelandic skyr. Plain Greek yogurt or labneh can be used as alternatives.\"},{\"question\":\"How long do you roast the olives?\",\"answer\":\"Roast the olive mixture until the olives are tender and slightly shriveled, about 20 to 25 minutes, then add another 5 minutes if more time is needed.\"},{\"question\":\"What herbs can replace Les Herbes Salées du Bas-du-Fleuve?\",\"answer\":\"Substitute with leaves from 3 thyme sprigs, 1 teaspoon dried oregano, 1 teaspoon dried parsley, and a generous pinch of kosher salt.\"}]","Hélène's Roasted Olive Dip with Za’atar and Sumac | PDF"]