A Greek table or buffet feast would not be complete without at least one of the many delicious traditional dips and spreads that Greek cuisine has to offer. Go to any taverna in Greece, and amongst all the other delicious foods you will find at least one, and usually more, of them on the menu.
Greeks love to dip bread, meat, veggies and pita wedges into dips. Sometimes spreads are slathered directly onto hunks of bread, and still others are so good they are just eaten by the spoonful (that is me in the corner scooping up the tyrokafteri). Any way you enjoy them, you need to have this collection of recipes in your life!
That is why I am so happy to put together my favourite and best traditional Greek dips and spreads. They will make your Greek dinner menu complete and they are the perfect way to start or complement any meal!
Tzatziki is the traditional yogourt-based Greek dip that is flavoured with lots of garlic and cucumber. It is the perfect dip to serve with grilled meats like chicken souvlaki or pork souvlaki and it goes equally well with vegetarian dishes like kolokithokeftedes (zucchini fritters).
Once you learn how easy it is to make your own tzatziki, you will never want to buy store-bought again. Start with the best Greek yogourt you can find and go from there. This tzatziki recipe is easy, and also very adaptable. You can add more or less garlic, you can add chopped dill if you want to, and you can even add some chopped mint, which many people like in their tzatziki.
Tzatziki will keep in the refrigerator for several days so you can make a batch at the beginning of the week and have it ready for mealtimes.
My taramosalata recipe is made with a base of potato. To the mashed potato is added the tarama (or fish roe), olive oil, vegetable oil, grated onion and lemon juice. Everything is blended together until you get a smooth and creamy consistency.
I love how this classic pink dip is such a symbol of Greek cooking and Greek cuisine. Taramosalata is the perfect accompaniment to grilled meat such as Greek marinated chicken thighs. It is also wonderful as part of a meze platter and served with homemade pita bread.
Taramosalata is a lenten food as well, which means that during periods of fasting, those who follow the Orthodox fasting calendar can enjoy taramosalata and all of the health benefits it has. Fish roe is one of the only foods that contains Vitamin D, and it also has several other vitamins like Vitamin B12, Vitamin A, Vitamin K2, zinc, and iodine.
Another way to prepare taramosalata is to use only 4 ingredients and no potato or bread. This taramosalata recipe is as light and as fluffy as a cloud. It has an almost mousse like texture and it is easily spreadable. Everyone who tries this amazing taramosalata is impressed by it.
The flavour of this taramosalata is very mild and the colour is light pink. It is the perfect taramosalata for someone who may want a lighter flavour and texture. It is also great for anyone who is trying to limit carbohydrates as it does not have potato or bread, which are common taramosalata ingredients.
One of the most popular ways to enjoy eggplants in Greek cooking is to make this eggplant dip recipe, called melitzanosalata. In Greek, eggplant is called melitzana and salata is salad. So technically this recipe translates to eggplant salad. It really is more of a dip or spread however.
The eggplant is roasted before being mashed to make this dip, so the flavour of the eggplant is rich and almost caramelized. The rest of the ingredients are simple, and include garlic, olive oil, red wine vinegar, parsley and oregano.
Melitzanosalata keeps well in the fridge for several days. This recipe is great for lent because it contains no dairy, so I enjoy this recipe during periods of fasting.
This classic spicy feta dip is absolutely amazing! I am actually addicted to the heat and the salty creaminess of the feta. Enjoying this tyrokafteri recipe with some pita wedges or raw vegetables is one of my favourite treats.
The name tyrokafteri translates to fiery cheese, and the heat comes from the addition of hot peppers and chili flakes. The great thing about this recipe is that it comes together very easily in a food processor or blender. You can also adjust the recipe so that it is as hot as you like. Taste as you go – you can add more heat easily, but it becomes more difficult to remove heat.
Although you can adjust the heat, remember that this recipe is for a spicy and hot cheese dip. It is meant to have some heat to it!
This is an amazing vegan spread that is most popular on the island of Santorini. Still, you can find it all over Greece. I love this fava dip recipe that is made with very simple ingredients. The base is yellow split peas. Other ingredients include onion, garlic, bay leaf, olive oil and lemon. I like to serve it with some additional olive oil drizzled on top, capers and chives or even red onions.
Fava is a quintessential Greek food. It is simple, it is rustic, and it is just perfect. It is best served slightly warm, or at room temperature. As the fava chills it will thicken. When this happens I tend to reheat it before serving. I generally add a touch of water (about 1 tablespoon or so) and then reheat it in the microwave.
Some of my favourite memories are sitting around a table with friends, enjoying fresh bread, a plate of fava, olives, tomato wedges, cucumber slices and a bottle of ouzo. Great food does not have to be complicated!
Skordalia is a mash potato spread that is loaded with garlic. I mean, loaded! Skordo, in Greek, means garlic so there is no mistaking what the key ingredient is here.
Along with the potatoes and garlic, the other ingredients you will need to make this skordalia recipe are some oil, red wine vinegar, and salt.
Skordalia is traditionally served with cod, as in the recipe for fried cod and skordalia that is usually served on March 25th, a huge religious and national holiday in Greece. It is also often served with a classic Greek roasted beet salad. Along with eating it this way, I like to spread a thick layer of skordalia on some bread. Carb on carb! Trust me, it is awesome!
This creamy dip is going to be a favourite once you give it a try. It combines tangy and salty feta with the creaminess of Greek yogourt. Additional flavour comes from orange zest, honey, oregano and some chili flakes. It is absolutely delicious.
If you serve this whipped feta dip recipe to family and friends be sure to offer crackers, pita wedges or bread to help in the scooping. This feta dip is going to be the first thing to go! This dip keeps well in the refrigerator so it is the perfect meze to make ahead of time. Then, when your guests arrive, you simply have to serve.
The simplest, highest quality ingredients come together beautifully in this olive oil dip recipe. The olive oil is heated gently with some fresh herbs and aromatics, and then this infused olive oil is served with a drizzling of good quality balsamic vinegar.
The key to making this simple olive oil dip incredible is to use a good quality olive oil. I always use Greek olive oil and although I am fortunate to receive oil directly from our family olive orchards in Greece, if I had to purchase it I would source it carefully. Read reviews, speak to friends, and try to find small distributors that import directly from Greece. Small family run businesses are often good places to look.
You can make a big batch of this infused olive oil and store it in the refrigerator for long keeping. You can also use the oil in salad dressings, on top of grilled fish, or on cubes of feta. All delicious ways to enjoy a special ingredient.
Connect with us!
We love hearing from you! Leave a comment, ask a question, or just say Hi!
If you have made our recipe, don’t forget to rate it!