7 Must-try Greek Dips (& an easy tzatziki recipe)
Nothing beats a creamy dip to complement your meal or snack. Greek dips are versatile and easy-to-make with simple ingredients, making them delectable mezedes for any situation, emergency or not! Whether you need to liven up your salad or starters or add extra depth to your main meal, we have gathered 6+1 Greek dips to dive for!
Even though tzatziki might be the first thing that comes to mind when thinking of Greek dips, it actually has middle-eastern roots.
It’s a refreshing mix of yoghurt, cucumber, garlic, and olive oil but every household has its own version and may add various herbs, vinegar or lemon juice. Tzatziki is usually enjoyed in souvlaki and pita gyro or as a side dish for meat but it is also an amazing dip for fried vegetables like zucchini or eggplant, and anything else that can use a mild kick.
If tzatziki is not garlicky enough for you, you might want to give skordalia, a shot. As it is prepared differently in each region of Greece, there are numerous recipes for it. You will most often find the dip with mashed potato or a mixture of soaked stale bread and walnuts but all versions share the same ingredient: garlic. A lot of it! Think of aioli but Greek! Traditionally, skordalia is eaten with battered salt cod, especially on the 25th of March, when the start of the Greek revolution is celebrated, but it is also a lovely side for fish any day!
Another favourite on the Greek table, melitzanosalata, is made of eggplants, olive oil, vinegar, parsley and, well, more garlic! Traditionally, the eggplant is chargrilled with the skin on. That makes the flesh soft and it gives it a characteristic smoky taste. Some cooks even insist on adding some of the skin as well, for a more intense flavour! Melitzanosalata is usually served as an appetizer or a side.
This one is for the cheese lovers! A spicy cheese dip made with white cheese, usually feta, olive oil, and green hot horn peppers, ktipiti completes the holy trinity of top Greek dips that are often found together in Greek feasts. This one makes a necessary alternative for those who don’t like garlic!
Spicy feta at Greek From Greece - whipped to creamy perfection
Particularly popular during the lent period, taramas or taramosalata might not be everyone’s cup of tea but it is definitely worth a try. This pink colored dip is made of specially processed fish roe. They are not all created equal - different types of roe will give it a different flavour. Just like skordalia, the roe is prepared with lemon juice or vinegar, and olive oil. Then either bread or mashed potato is used to give it body. It can even be prepared as an emulsion, like mayonnaise. Fish roe can be hard to find in the market but commercial taramosalata is more accessible. The dip is a staple on the Green Monday meal, the first day of Greek Orthodox Easter lent, along with lagana (traditional bread), dolmadakia, and gigantes (baked bean stew).
Like tzatziki, hummus has its origins in the Middle East but it is often associated with the Greek cuisine. In fact, it first made an appearance in Greek restaurant menus abroad and then got the following it deserved in Greece!
Last but not least - tachini (or tashi for short) is to Cyprus what hummus is to Greece. A fantastic appetizer with Greek salad and some pita bread, it also pairs great with chicken and seafood. On the island of Cyprus they make a delicious semi-sweet tahini pastry known as tachinopita. This delicious treat is sold by the dozens during lent and is a must-try, whether or not you are fasting!
Tachini is one of the reasons you love our Tachini Caesar salad. We love you too!
In too dip?
Next time you are feeling adventurous and want to try something new, or you are looking for something new and easy to cook, pick a dip from our list! Let us know if you have tried any or share your favourite dip recipe, we would love to hear from you.
And if you don't know where to start, here is an easy tzatziki recipe for you to try. Yassas from us!
Easy Tzatziki Recipe for you 💗
500g Greek yoghurt
2 garlic cloves
5 tablespoons olive oil
3 tablespoons vinegar
0,5 tablespoon salt
0,5 tablespoon sugar
1 tablespoon chopped dill
1. Wash and finely grate your cucumber, skin on.
2. Squeeze the excess water and let dry on kitchen towel.
3. Blitz oil, vinegar, salt, sugar, and garlic in the mini-chopper.
4. Wash and chop up your herbs.
5. Combine all components in a big bowl.
6. Refrigerate till chilled!
Feel free to modify the recipe to your taste. Enjoy as an appetizer, side or simply dip in with pita, veggie sticks or your favorite dipping snack! Healthy, tasty and delicious.
📌 We'd like to thank our guest writer - Athanasios Dimadis for their contribution on this article.
💬 Got delicious content or Greek & Mediterranean recipes you'd like us to publish?
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