These 3 Greek dips are easy to make, packed with flavor, and are perfect as a side or on a mezze board. Fava dip is a vegan spread that is made with split peas and is light and delicious. Next, the queen of Greek dips, tzatziki, is made with refreshing cucumbers, creamy yogurt, and garlic. last but definitely not least is a simple feta and mint dip that is loaded with flavor. Call some friends over and share the goodness!
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This classic dip is served as a mezze (appetizer) on the Greek Islands. It is made with yellow split peas. Even though it looks like hummus, it is much lighter. It’s loaded with protein, flavor, and so easy to make.
I like to keep my fava dip vegan especially when adding it to an appetizer board for a party. It’s all about the options and this dip makes it super easy. The split peas are pureed until smooth and are very mild in flavor. The topping really helps this dip stand out. My favorite part has to be the briny capers. So delicious!
Feel free to caramelize the onions instead of adding them raw to the topping for an extra level of deliciousness.
To caramelize the onions, thinly slice a large onion and add it to a pan with olive oil. Cook over medium heat until golden. It can take up to 30 minutes. Add a splash of balsamic vinegar and garnish the fava dip with them for some added flavor.
Serve the fava dip with some toasted bread and veggies for dipping or as a spread. Enjoy!
Next up, is my favorite dip/sauce of all time, tzatziki. This dip was made popular in gyro shops across America. It’s a thick and rich yogurt-based dip that is loaded with refreshing grated cucumber. My mom taught me to add a little sour cream to take it to the next level. So delicious and easy to make!
The secret to making this creamy dip is in properly draining the cucumbers. They release a lot of liquid and skipping this step will create a very thin sauce. Grate the cucumbers and place them in a colander and then over a bowl to catch the liquid. Sprinkle some salt on the cucumber and toss. This helps release the juices. After 10 minutes you will be amazed to see how much liquid is released. Don’t stop there! Press the cucumbers tp release more liquid then, add them to the dip.
Make-ahead Tip: The tzatziki lasts for 4-5 days in the refrigerator. Make it a day or two ahead of your dinner party and store it in the refrigerator. Place the tzatziki in an airtight container and place 1-2 clean paper towels on top of the yogurt dip. Cover with the lid and refrigerate. The paper towels will absorb any more liquid that is released by the cucumbers and your dip will be thick rich, creamy, and delicious!
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Feta & Mint Dip
6 ingredients plus pepper. That’s all you need to make this flavorful dip. You probably already have them on hand:
- olive oil
- lemon juice/vinegar
- black pepper
Combine them in a bowl, mash it all together and serve! This is great as a dip, spread, and a side. The combination of feta and mint is delicious and tastes great alongside lamb and grilled/roasted chicken. Spread this creamy goodness on some toasted bread or serve it with refreshing veggies.
Let me know what you think in the comments section down below and post any questions that you may have. I will get to them as soon as I can 🙂 Kali Orexi!
- 1 English cucumber, peeled
- 1 and 1/2 cups Greek yogurt
- 1/2 cup sour cream
- 1-2 garlic cloves minced
- 1/2 teaspoon of salt, or to taste
- freshly ground black pepper
- 1 teaspoon chopped dill or mint
- olive oil for drizzling
- pita bread for dipping
- Fava Dip:
- • ½ cup (100 g) yellow split peas, uncooked
- • ½ small onion, sliced
- • 1 garlic clove, chopped
- • 3 tablespoons olive oil
- • ½ teaspoon salt
- • Black pepper to taste
- The Topping:
- • ½ onion, finely chopped
- • 8-10 grape tomatoes, chopped
- • Half of a bell pepper, chopped
- • 2 tablespoons capers, drained
- • ¼ cup olive oil
- • 3 tablespoons lemon juice or vinegar
- • Salt to taste
- Feta & Mint Dip (serve with lamb, chicken, or on a mezze board)
- • 1 pound feta cheese
- • ½ cup Greek yogurt
- • 2 garlic cloves, grated
- • ¼ cup olive oil
- • 1 tablespoon lemon juice or vinegar
- • 2-3 tablespoons finely chopped mint
- • Black pepper, to taste
- Grate the cucumber and sprinkle with some salt. Set aside for 10 minutes in a colander over a bowl to release excess liquid.
- In the meantime, combine the yogurt, sour cream, garlic, salt, and pepper in another bowl and mix well.
- Press the cucumber to release excess liquid.
- Add the shredded cucumber to the dip and stir to incorporate. Add dill and mix well.
- Drizzle with olive oil and your creamy sauce is ready!
- Fava Dip:
- Rinse the split peas with cold water until the water runs clear. Soak at least 30 minutes.
- Place the sliced onions and olive oil in a small pot and cook over high heat until golden. About 5 minutes. Add the garlic and cook for 1-2 minutes.
- Drain the water from the split peas and add to the pot along with salt and black pepper. Pour 2-3 cups hot water over top, bring to a boil and reduce the heat to medium-low.
- Cook, stirring every few minutes and adding more water (half cup each time) when necessary. Cook until the split peas are soft. About 1 cup of liquid should remain in the pot at the end of cooking.
- Puree the mixture until smooth.
- Season with more salt and pepper if desired.
- Combine all of the topping ingredients together and toss. Garnish the fava dip with the topping and serve with veggies and/or bread.
- Feta & Mint Dip:
- Crumble the feta cheese into a bowl.
- Add all of the remaining ingredients and mix together.
- Serve with pita and/or veggies. Store any leftovers in the refrigerator. Enjoy!