No matter where you decide to spend Summer this year, Greek food is always a good idea. This cuisine takes the simplest ingredients – a perfectly ripe tomato, a head of Romaine, fish caught out of the ocean that day – and makes it a Michelin-level meal.
When it comes to Greek food, the mezze platters cannot be missed. Not just a food item, the mezze is a signifier of Greek hospitality, and the dips are its most important component. Greek dips are the understated luxury of summer dining — elegant, unfussy, and undeniably satisfying. These four Greek recipes are easy to make and quite fulfilling.
Tzatziki, with its yogurt-cucumber-garlic combo, is the MVP of hot days. It’s refreshing enough to sub as a side dish and punchy enough to hold its own. Hummus, while Middle Eastern by origin, has earned its place with its velvety texture and earthy charm. Melitzanosalata, a smoky eggplant dip, brings that charred, sultry flavor. And Skordalia, a bold, garlicky potato dip, is unapologetically robust — think of it as the anchovy of dips: divisive, but revered. You can have these dips with charred flatbreads, heirloom crudités, or even oysters if you’re feeling cheeky. It’s mezze, but you can make it couture.
Tzatziki (Cucumber-Yogurt Dip)
Ingredients
1 cup plain Greek yogurt (full-fat preferred for creaminess)
1/2 medium cucumber, peeled and grated
1-2 cloves garlic, minced or finely grated
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
1/2 teaspoon salt, or to taste
1 tablespoon chopped fresh dill or mint (or a combination)
Freshly ground black pepper, to taste
Directions
Grate the cucumber and place it in a fine-mesh sieve or cheesecloth. Squeeze out as much liquid as possible. This step is crucial if you don’t want the tzatziki to be too watery. Then, in a medium bowl, combine the Greek yogurt, squeezed cucumber, minced garlic, lemon juice, olive oil, and chopped herbs. Stir well to combine all the ingredients.
Season with salt and freshly ground black pepper to taste. Refrigerate for at least 30 minutes to allow the flavors to meld. This also helps the dip thicken slightly. Serve chilled, drizzled with a little extra olive oil and garnished with fresh dill or mint.
Hummus (Chickpea Dip)
Ingredients
1 (15-ounce) can of chickpeas, drained and rinsed (reserve the liquid)
2-3 tablespoons tahini
2-3 tablespoons fresh lemon juice
1-2 cloves garlic, minced
2-4 tablespoons ice water or reserved chickpea liquid, or more as needed for desired consistency
1/4 teaspoon ground cumin (optional)
Salt to taste
Extra virgin olive oil and paprika, for garnish
Directions
In a food processor or blender, combine the tahini and lemon juice. Blend for 1 minute, scraping down the sides. This helps to make the hummus smoother. Add the minced garlic and cumin (if using) and blend for another 30 seconds. Add the drained and rinsed chickpeas and blend until a thick paste forms, about 1-2 minutes, scraping down the sides as needed.
With the blender running, slowly drizzle in the ice water or reserved chickpea liquid, one tablespoon at a time, until you reach your desired creamy consistency. Season with salt to taste and blend for another 30 seconds to combine.
Transfer the hummus to a serving bowl. Drizzle generously with extra virgin olive oil and sprinkle with paprika and a few whole chickpeas for garnish. Serve at room temperature or chilled with pita bread, vegetables, or crackers.
Melitzanosalata (Greek Eggplant Dip)
Ingredients
2 medium eggplants
2-3 cloves garlic, minced or finely grated
1/4 cup extra virgin olive oil, plus more for drizzling
2 tablespoons red wine vinegar or fresh lemon juice
1/4 cup chopped fresh parsley
1 small red onion or 2-3 scallions, finely chopped
Salt and freshly ground black pepper to taste
Kalamata olives, for garnish
Directions
Preheat your oven to 400°F (200°C). Pierce the eggplants several times with a fork. Place the eggplants on a baking sheet and roast for 45-60 minutes, or until they are very soft and the skin is slightly wrinkled and charred in spots. You can also roast the garlic along with the eggplant for a sweeter, mellower flavor.
Let the eggplants cool enough to handle. Cut them in half lengthwise and scoop out the flesh into a colander. Let it drain for about 15-20 minutes to remove excess liquid. You can also gently press down on the eggplant to help release more moisture.
Transfer the drained eggplant flesh to a bowl. Using a fork, mash the eggplant to your desired consistency (it can be chunky or smooth). Add the minced garlic, olive oil, red wine vinegar or lemon juice, chopped parsley, and chopped red onion or scallions to the mashed eggplant. Stir well to combine all the ingredients.
Season with salt and freshly ground black pepper to taste. Refrigerate for at least 30 minutes to allow the flavors to meld. Serve this Greek recipe chilled or at room temperature, drizzled with extra olive oil and garnished with Kalamata olives and extra parsley.
Skordalia (Garlic Dip)
Ingredients
1 pound potatoes (Yukon Gold or Russet), peeled and cubed
4-6 cloves garlic, minced or crushed
1/4 cup extra virgin olive oil, plus more for drizzling
2-3 tablespoons fresh lemon juice or red wine vinegar
2-4 tablespoons blanched almonds or walnuts, finely ground
Salt to taste
Fresh parsley or chopped olives, for garnish
Directions
For this Greek recipe, boil the cubed potatoes in salted water until they are very tender, about 15-20 minutes. Drain the potatoes well and let them sit in the colander for a few minutes to allow excess moisture to evaporate.
While the potatoes are still warm, mash them thoroughly in a bowl until smooth. Add the minced or crushed garlic, olive oil, lemon juice or red wine vinegar, and ground almonds or walnuts. The almonds and walnuts add texture and flavor to the mashed potatoes. You can also use a combination of roasted and fresh garlic for a more complex flavor profile.
Mix all the ingredients well until the dip is smooth and creamy. You can use a whisk or a blender for a smoother consistency. If using a blender, be careful not to over-blend, which can make the potatoes gluey. Season with salt to taste. Refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature, drizzled with extra olive oil and garnished with fresh parsley or chopped olives.
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FAQs
Q. How can I make the chickpeas softer for Hummus?
A. You can add a pinch of bicarbonate of soda while boiling the chickpeas to make them extra soft.
Q. Can I avoid adding almonds and walnuts to the Skordalia?
A. Yes, you can avoid adding almonds and walnuts to Skordalia.
Q. What refinement can I do to tzatziki?
A. You can add a touch of white wine vinegar in addition to lemon juice for a complex acidic profile.
