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Greek Dip Recipes

A delicious trio of Greek dips made for every appetizer spread. creamy, garlicky, and full of Mediterranean soul.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Appetizer
Cuisine GREEK, Mediterranean
Servings 7
Calories 180 kcal

Ingredients
  

  • - 1 cup Greek yogurt
  • - 1 cucumber
  • - 4 garlic cloves
  • - 2 eggplants
  • - 2 potatoes
  • - 1/2 cup walnuts
  • - 6 tbsp olive oil
  • - 2 tbsp vinegar or lemon juice
  • - Salt and fresh dill to taste

Instructions
 

  • Grate cucumber, squeeze water, mix with yogurt, garlic, vinegar, dill, and olive oil for tzatziki.
  • Roast eggplants, scoop flesh, blend with garlic, lemon, and olive oil for melitzanosalata.
  • Boil potatoes, blend with garlic, walnuts, olive oil, and lemon for skordalia.
  • Refrigerate dips before serving for best flavor.

Notes

  • Tzatziki improves after chilling for 2 hours.
  •  Add chopped mint or dill for extra freshness.
  •  Always use full-fat yogurt for creaminess.
  • Roasting the eggplant adds a smoky depth, don’t skip it.