Greek Dip Recipes

Olive oil-rich spreads for scooping up with warm bread — smoky eggplant, briny fish roe, garlicky potato, and the classic yogurt-cucumber tzatziki. Every Greek table starts here, long before the main dish arrives.

Bowl of tzatziki topped with olive oil, mint, olives, and a walnut, served with a basket of pita bread.

Dip

Tzatziki (Greek Yogurt-Cucumber Sauce)

Cool, garlicky yogurt and cucumber sauce, ready in 10 minutes of hands-on work.

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A bowl of smoky eggplant dip drizzled with olive oil, sesame seeds, and parsley, served with bread.

Dip

Melitzanosalata (Greek Roasted Eggplant Dip)

A smoky, garlicky roasted eggplant dip finished with lemon and olive oil — the charred, creamy counterpart to tzatziki on any mezze table.

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A pale whipped dip on a pink ceramic plate garnished with fresh dill and lemon.

Dip

Taramasalata (Greek Fish Roe Dip)

A creamy, tangy Greek fish roe dip made by whipping cured tarama with soaked bread, lemon, and olive oil until silky.

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A swirl of creamy mashed potato dip drizzled with olive oil and scallions in a white bowl.

Dip

Skordalia (Greek Garlic and Potato Dip)

A pungent, silky garlic and potato dip whipped with olive oil — the fearless partner to crispy fried cod and roasted beets.

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A bowl of creamy split-pea puree drizzled with olive oil and topped with chickpeas.

Dip

Fava (Santorini Yellow Split Pea Dip)

A silky Santorini classic: yellow split peas simmered until creamy, then finished with raw onion, capers, and good olive oil.

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