18 Creamy Greek Dip Recipes for Every Occasion

Nourish your gatherings with the creamy, tangy goodness of Greek dips! From casual get-togethers to special occasions, these 18 show-stopping recipes are sure to impress. Whether you’re hosting a Super Bowl party or a summer BBQ, we’ve got you covered with a variety of flavors and textures that will leave your guests begging for more – so keep reading to discover our top picks!

Tzatziki Yogurt Dip with Fresh Dill

Just when you think you’ve exhausted the world of dips and spreads, a refreshing Greek classic reappears to save the day. Tzatziki Yogurt Dip with Fresh Dill is here to transport you to the Mediterranean coast, if only for a moment.

Ingredients

• Cucumber (2 medium-sized)
• Plain Greek yogurt (1 cup)
• Fresh dill (1/4 cup chopped)
• Garlic (2 cloves, minced)
• Lemon juice (2 tbsp)
• Salt (to taste)

Instructions

1. Cut the cucumber in half lengthwise and slice into thin pieces. Place them on a plate or tray, and sprinkle with salt to draw out excess water. Let it sit for 10-15 minutes.
2. While the cucumber is resting, mince the garlic cloves. Mix the minced garlic with lemon juice in a small bowl.
3. After the cucumber has sat for the recommended time, pat it dry with paper towels to remove excess moisture.
4. In a large mixing bowl, combine the yogurt, chopped fresh dill, and the garlic-lemon mixture. Stir until well combined.
5. Add the drained cucumber slices to the bowl and gently fold them into the yogurt mixture. Be careful not to mash the cucumbers.
6. Season with salt to taste, then cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.

This refreshing dip is perfect as a snack or appetizer on its own, but it’s also great paired with pita bread, crackers, or even carrot sticks. The tangy yogurt and zesty lemon balance out the coolness of the cucumber, while the fresh dill adds a bright, herbaceous note that will leave you wanting more.

Garlicky Feta and Olive Dip

Cooling off on a hot summer day is essential, and what better way to do it than with a delicious and refreshing dip that’s perfect for parties or just lounging around the backyard. For today’s recipe, we’re making a classic Greek-inspired dip that’s sure to be a crowd-pleaser.

Ingredients

• 1 block (8 oz) of feta cheese, crumbled
• 1/2 cup of kalamata olives, pitted and sliced
• 4 cloves of garlic, minced
• 1 tablespoon of freshly squeezed lemon juice
• 1 teaspoon of dried oregano
• 1/2 teaspoon of salt
• 3 tablespoons of olive oil

Instructions

1. Preheat your oven to 350F (175C).
2. In a blender or food processor, combine crumbled feta cheese, sliced kalamata olives, minced garlic, lemon juice, oregano, and salt. Blend until smooth.
3. Heat the olive oil in a small saucepan over medium heat for about 2-3 minutes, or until it starts to shimmer and slightly smoke.
4. Gradually pour the hot olive oil into the blender with the cheese mixture while continuously blending on low speed. This will help emulsify the ingredients and create a smooth dip.
5. Taste and adjust the seasoning as needed. You can add more lemon juice, salt, or oregano to taste.
6. Transfer the dip to a serving bowl and garnish with additional olives, if desired.

This Garlicky Feta and Olive Dip has a creamy texture from the feta cheese, a tangy flavor from the kalamata olives, and a punch of garlic that will leave you wanting more. Serve it with pita chips, crackers, or even veggies for a healthy snack.

Whipped Hummus with Roasted Red Peppers

Savor the simplicity of a delicious and easy-to-make snack that’s perfect for any gathering or picnic. Whipped Hummus with Roasted Red Peppers is a refreshing twist on classic hummus that combines creamy texture with sweet and smoky flavors.

Ingredients

• 1 cup dried chickpeas, drained and rinsed
• 2 cloves garlic, peeled and minced
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup tahini
• 1/2 teaspoon salt
• 3 tablespoons olive oil
• 2 roasted red peppers (see instructions)

Instructions

1. Rinse the chickpeas and place them in a medium bowl. Add garlic, lemon juice, tahini, and salt. Mix well with an electric mixer until smooth.
2. Add olive oil and continue mixing until fully incorporated. Be careful not to overmix.
3. Preheat oven to 425F (220C). Place red peppers on a baking sheet lined with parchment paper. Roast for 30-40 minutes or until the skin is blistered and charred.
4. Once cooled, peel off the skin of the red peppers and chop them into small pieces. Fold the roasted peppers into the hummus mixture.
5. Scoop the whipped hummus with roasted red peppers onto a serving platter or individual plates. Garnish with additional red pepper slices, if desired.

This creamy dip has a delightful texture from the roasted red peppers, adding a sweet and smoky flavor to the classic hummus. Serve it with pita chips, crackers, or vegetables for a refreshing snack or appetizer.

Spanakopita Spinach and Feta Dip

Craving a taste of Greece in the comfort of your own home? This Spanakopita Spinach and Feta Dip is an authentic take on the classic Greek dish, perfect for snacking or as a party appetizer.

Ingredients

• 1 (10 oz) package frozen chopped spinach, thawed and drained
• 1 cup crumbled feta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions

1. Mix spinach, feta cheese, Parmesan cheese, and garlic in a large bowl until well combined.
2. In a separate bowl, whisk together olive oil and oregano. Pour the mixture over the spinach mixture and stir until smooth.
3. Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
4. Serve chilled or at room temperature (about 68-72F) with pita chips, crackers, or vegetables for a delicious snack or appetizer.

For the best results, make sure to squeeze out as much water from the spinach as possible before mixing it with other ingredients. This will prevent a soggy dip. Also, don’t overmix you want to maintain some texture and creaminess from the feta cheese. Finally, consider serving this dip at room temperature for a more authentic Greek experience.

Greek Layer Dip with Kalamata Olives

You’ll love the vibrant combination of flavors and textures in this Greek Layer Dip with Kalamata Olives. Perfect for a quick gathering or party snack.

Ingredients

• 1 (15 oz) container hummus
• 1/2 cup crumbled feta cheese, divided
• 1/4 cup chopped red onion
• 1/4 cup Kalamata olives, pitted
• 1 minced garlic clove
• 1 tablespoon freshly squeezed lemon juice
• Salt and pepper to taste
• Pita chips or crudits for serving

Instructions

1. Preheat oven to 400F (200C). Arrange pitted Kalamata olives on a baking sheet lined with parchment paper.
2. Bake the olives for 10-12 minutes, or until fragrant and slightly caramelized. Set aside.
3. In a medium bowl, combine hummus, half of the crumbled feta cheese, minced garlic, and lemon juice. Mix well to combine.
4. Transfer the hummus mixture to a serving dish. Top with remaining feta cheese, chopped red onion, and baked olives.
5. Serve immediately, garnished with additional pita chips or crudits if desired.

The combination of creamy hummus, tangy feta, and salty Kalamata olives will have you hooked. For an added crunch, serve with fresh vegetables like carrots or cucumbers. This Greek Layer Dip is also perfect for a quick snack or appetizer at your next gathering.

Lemon Herb White Bean Dip

Finding the perfect dip to serve at your next gathering can be a challenge. You want something that’s easy to make, tastes great, and pairs well with a variety of dippers.

Ingredients

• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1/4 cup freshly squeezed lemon juice
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons chopped fresh parsley
• 1 cup grated Parmesan cheese (optional)

Instructions

1. Preheat your oven to 375F (190C). In a medium bowl, whisk together lemon juice, garlic, olive oil, oregano, salt, and pepper.
2. Add the cannellini beans to the bowl and stir until they’re well coated with the lemon mixture. Transfer the bean mixture to a baking dish or small cast-iron skillet.
3. Bake for 20-25 minutes or until the dip is warmed through and slightly thickened, stirring occasionally. While the dip is baking, chop the fresh parsley and grate the Parmesan cheese (if using).
4. Remove the dip from the oven and stir in the chopped parsley and grated Parmesan cheese (if using). Let it cool for a few minutes before serving.

The Lemon Herb White Bean Dip has a creamy texture and a burst of citrus flavor from the lemon juice. You can serve it with pita chips, crackers, or vegetables for a healthy snack. Try adding some diced bell peppers or artichoke hearts to give it an extra boost of flavor.

Roasted Eggplant and Tahini Dip

Uncurl the pages of your favorite cookbook and let’s get started with a refreshing dip that’s perfect for hot summer days. This Roasted Eggplant and Tahini Dip is a game-changer for any gathering or potluck.

Ingredients

• 2 large eggplants, cut into 1-inch cubes
• 1/4 cup tahini
• 1/4 cup freshly squeezed lemon juice
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 3 tablespoons olive oil
• 2 tablespoons chopped fresh parsley
• 1 tablespoon sumac (optional)

Instructions

1. Preheat the oven to 400F (200C). Line a baking sheet with parchment paper.
2. Rinse the eggplant cubes and pat them dry with paper towels. Toss with 1 tablespoon of olive oil, salt, and a pinch of sumac (if using). Spread them out on the prepared baking sheet in a single layer.
3. Roast the eggplant in the preheated oven for 25-30 minutes or until tender, lightly caramelized, and slightly browned. Remove from the oven and let cool slightly.
4. Transfer the roasted eggplant to a blender or food processor with remaining 2 tablespoons of olive oil, tahini, lemon juice, garlic, salt, and parsley. Blend on high speed for about 1 minute or until smooth and creamy.
5. Taste and adjust the seasoning as needed. Transfer the dip to a serving bowl and garnish with additional parsley, if desired.

The texture of this Roasted Eggplant and Tahini Dip is divine silky smooth with an underlying depth from the roasted eggplant. To serve, spread it on pita bread or crudits, or use as a topping for your favorite salads. Enjoy!

Spicy Feta and Harissa Dip

Tempting gatherings with a flavorful and spicy twist is just what we need on a hot summer day. Introducing a new favorite: Spicy Feta and Harissa Dip that’s perfect for snacking, party appetizers, or as a quick addition to any meal.

Ingredients

• 8 oz crumbled feta cheese (225g)
• 1/4 cup plain Greek yogurt (60ml)
• 2 tbsp harissa pepper paste (30g)
• 1 tsp salt (5g)
• 1/2 tsp black pepper (2.5g)
• 2 cloves garlic, minced
• 2 tbsp lemon juice (30ml)
• 1/4 cup chopped fresh parsley
• 1/4 cup pita chips or crackers for serving (optional)

Instructions

1. Mix feta cheese, Greek yogurt, harissa pepper paste, salt, and black pepper in a medium bowl until well combined.
2. Add the minced garlic and mix until smooth. Be careful not to overmix.
3. Stir in lemon juice and chopped parsley until evenly distributed.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld together.
5. Serve chilled, garnished with additional parsley if desired. For a crispy snack, serve with pita chips or crackers on the side.

Tips: To avoid over-mixing, mix the ingredients just until they come together in a cohesive paste. Use high-quality harissa pepper paste for the best flavor. If serving at a party, consider making this dip ahead of time and letting it sit at room temperature for 10-15 minutes before serving to allow flavors to open up.

This Spicy Feta and Harissa Dip has just the right balance of tangy feta, creamy yogurt, and spicy kick from the harissa. The best part? It’s ready in under an hour and is perfect for a quick snack or addition to any meal. Serve with some crusty pita chips or crackers on the side for a satisfying crunch.

Cucumber Mint Yogurt Dip

Cool summer days call for refreshing dips that are both light and flavorful. Cucumber Mint Yogurt Dip is a classic combination of creamy yogurt, crunchy cucumbers, and fragrant mint that’s perfect for hot weather gatherings.

Ingredients

• For the dip:
• 1 large English cucumber, peeled and grated
• 1/4 cup plain Greek yogurt (2% or whole milk work too)
• 1 tablespoon freshly chopped mint leaves
• 1 tablespoon lemon juice
• Salt to taste
• Optional garnish:
• Fresh mint sprigs for garnish (about 4-6)

Instructions

1. Place the grated cucumber in a colander set over a bowl. Sprinkle with salt and let it sit at room temperature for 10-15 minutes to draw out excess moisture.
2. Rinse the cucumber under cold running water, then squeeze out as much liquid as possible using a cheesecloth or paper towels.
3. In a medium bowl, whisk together the yogurt and lemon juice until smooth. Add the chopped mint leaves and stir to combine.
4. Add the drained cucumber to the yogurt mixture and gently fold until well combined. Taste and adjust seasoning as needed.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld together.
6. Serve chilled, garnished with fresh mint sprigs if desired. For a more vibrant presentation, you can also arrange the mint leaves on top of the dip in a pattern or use them as a border around the bowl.

This Cucumber Mint Yogurt Dip is refreshing and light, perfect for hot summer days. The cucumber adds a cool crunch, while the mint provides an invigorating aroma. For a creative twist, try serving it with pita chips, carrot sticks, or crudits for a satisfying snack.

The dip’s creamy texture coats your tongue just enough to balance out the refreshing zing from the cucumbers and mint. You can also customize it by adding a pinch of cumin or coriander powder to give it an Indian-inspired flavor profile. Experiment with different combinations to make this classic recipe your own!

Texture-wise, the dip should be smooth with visible flecks of mint and cucumber. If you find it too thick, add a little more yogurt; if it’s too thin, refrigerate for another 15-30 minutes to thicken up.

This Cucumber Mint Yogurt Dip is an excellent make-ahead option for parties or potlucks. Prepare the ingredients ahead, then assemble and chill until serving time. Enjoy!

Greek-Style Avocado and Feta Dip

Here’s a delicious twist on traditional Greek dip that combines creamy avocado with salty feta cheese. It’s perfect for hot summer days or anytime you want to add some freshness to your snack routine.

Ingredients

• 1 ripe avocado, diced (about 2 cups)
• 1/2 cup crumbled feta cheese
• 1/4 cup freshly squeezed lemon juice
• 1 clove garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp olive oil
• Fresh parsley or dill for garnish (optional)

Instructions

1. Cut the avocado in half and remove the pit. Scoop out the flesh into a large mixing bowl.
2. In a separate bowl, whisk together lemon juice, garlic, oregano, salt, and pepper until well combined.
3. Add the lemon mixture to the bowl with the avocado and stir gently to combine.
4. Crumble in the feta cheese and mix until smooth. Be careful not to overmix.
5. Heat 2 tablespoons of olive oil in a small skillet over medium heat (around 325F).
6. Pour the remaining 1 tablespoon of olive oil into the bowl with the avocado mixture and stir to combine.
7. Transfer the skillet with the heated oil to a safe surface and carefully pour the hot oil into the bowl with the dip. This will help bring out the flavors.
8. Mix everything together until well combined. Taste and adjust seasoning as needed (tip: don’t overdo it on the lemon juice).
9. Spoon the dip into a serving bowl, garnish with fresh parsley or dill if desired, and serve immediately (tip: make sure to have some pita chips or crackers nearby!).

This Greek-Style Avocado and Feta Dip is a refreshing and savory treat that’s perfect for hot summer days. The creamy avocado pairs beautifully with the tangy feta cheese, while the lemon juice adds a nice brightness. Try serving it with some crispy pita chips or carrot sticks for a healthy snack.

Warm Artichoke and Spinach Greek Dip

Judging by the weather forecast and my overflowing garden, it’s finally time to break out the dips and chips for a cozy evening at home. This Warm Artichoke and Spinach Greek Dip is just what we need to cap off a long summer day.

Ingredients

• 1 (14 oz) can artichoke hearts, drained and chopped
• 1 package frozen chopped spinach, thawed and squeezed dry
• 1 cup Greek yogurt
• 1/2 cup crumbled feta cheese
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup chopped fresh parsley
• 1 pita bread or crackers for serving

Instructions

1. Mix artichoke hearts, spinach, and garlic in a medium bowl. Set aside.
2. In a separate bowl, whisk together yogurt, feta cheese, oregano, salt, and pepper until smooth.
3. Add the wet ingredients to the bowl with the artichoke mixture and stir until combined.

Tips:

– To prevent the feta cheese from becoming too crumbly, mix it into the yogurt mixture before adding the artichoke mixture.
– If using frozen spinach, make sure to squeeze out as much water as possible before using.
– For a crispy top, broil for an additional 2-3 minutes after baking.

This Warm Artichoke and Spinach Greek Dip has a silky texture from the yogurt and feta cheese, with the artichokes adding a nice crunch. The spinach brings a burst of freshness to each bite. Serve it warm with pita chips or crackers for a satisfying snack.

Smoky Baba Ganoush with Pita Chips

Cooler weather is finally here, and you know what that means it’s time to fire up the grill or oven and get cooking! But today, we’re focusing on a dish that’s perfect for any time of the year: Smoky Baba Ganoush with Pita Chips.

Ingredients

• For the sauce:
  • 2 large eggplants (about 1.5 pounds)
  • 1/4 cup tahini
  • 2 cloves garlic, minced
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
• For the crust:
  • 2 large pita breads (about 6 inches in diameter)
  • 1/4 cup olive oil
  • Salt, to taste

Instructions

1. Preheat the oven to 400F (200C). Place the pita breads on a baking sheet lined with parchment paper.
2. Rub the pita breads with olive oil and sprinkle with salt. Bake for 10-12 minutes, or until crispy and golden brown. Remove from the oven and let cool completely.
3. Meanwhile, place the eggplants on a baking sheet lined with parchment paper. Roast in the oven at 400F (200C) for 30-40 minutes, or until the skin is charred and blistered. Remove from the oven and let cool slightly.
4. Scoop out the flesh of the eggplants and transfer it to a blender or food processor with the remaining ingredients for the sauce. Blend until smooth, but not too thin. Taste and adjust seasoning as needed.
5. Transfer the sauce to a serving bowl and garnish with a sprinkle of paprika and a drizzle of olive oil.
6. To assemble, break the pita chips into smaller pieces and serve alongside the Smoky Baba Ganoush.

The smokiness from the paprika pairs perfectly with the creamy tahini sauce, while the crispy pita chips add a delightful textural element. You can also use this sauce as a dip for vegetables or pita bread get creative and enjoy!

Greek Olive Tapenade with Herbs

Classic summer gatherings call for a flavorful and easy-to-make dip that’s sure to impress.

Ingredients

• Kalamata olives (1 cup pitted)
• Garlic (4 cloves minced)
• Fresh rosemary leaves (2 tbsp chopped)
• Fresh parsley leaves (2 tbsp chopped)
• Lemon juice (2 tbsp freshly squeezed)
• Olive oil (1/4 cup extra virgin)
• Parmesan cheese (1/4 cup grated)

Instructions

1. Preheat your oven to 350F (180C).
2. Combine pitted Kalamata olives, minced garlic, chopped rosemary leaves, and chopped parsley leaves in a food processor.
3. Process the mixture until it reaches a smooth consistency. This should take about 1 minute with short pulses to avoid over-processing.
4. Add freshly squeezed lemon juice and process for another 10 seconds.
5. Transfer the mixture to a serving bowl and sprinkle with grated Parmesan cheese.
6. Serve immediately or store in an airtight container in the refrigerator for up to 1 week.

This Greek Olive Tapenade with Herbs has a vibrant, herbaceous flavor profile that’s perfectly balanced by the richness of the olives and Parmesan. The texture is smooth and velvety, making it ideal for pita chips or crackers.

Whipped Goat Cheese and Honey Dip

Rustic gatherings and summer get-togethers call for effortless yet impressive dips to please the crowd. Whipped Goat Cheese and Honey Dip is a game-changer for any party planner or home cook looking to elevate their appetizer offerings.

Ingredients

• For the dip:
• 1 (8 oz) package cream cheese, softened
• 1/2 cup whipped goat cheese
• 2 tbsp honey
• 1 tsp lemon zest
• Salt to taste

Instructions

1. Mix softened cream cheese and whipped goat cheese in a medium bowl until smooth.
2. Add honey, lemon zest, and salt. Stir until well combined.
3. Place the bowl in an ice bath or refrigerate for at least 30 minutes to chill and set.
4. Before serving, give the dip a good stir to re-emulsify if necessary.
5. Serve chilled with crackers, pita chips, or fresh vegetables for a refreshing appetizer.

Tips: Use high-quality goat cheese for the best flavor. Don’t overmix, as this can lead to an unpleasant texture. Consider making this dip ahead of time and refrigerating it overnight for optimal flavor development.

This Whipped Goat Cheese and Honey Dip boasts a silky texture with a subtle tang from the goat cheese balanced by the warmth of honey. Pair it with fresh fruit or a charcuterie board for a delightful combination that’s sure to please.

Roasted Garlic and Lemon Hummus

With the warmth of summer still lingering in the air, it’s time to refresh our snack game with a creamy and zesty dip that’s perfect for pita chips or veggies.

Ingredients

• Roasted Garlic Mixture:
• 2 heads of garlic, separated into individual cloves (about 16-20 cloves)
• 2 tbsp olive oil
• 1 tsp salt
• Hummus Base:
• 1 cup dried chickpeas, soaked overnight and drained (about 2 cups cooked)
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup tahini
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp salt
• Additional:
• 2 lemons, for serving (optional)

Instructions

1. Roast the garlic: Preheat your oven to 400F (200C). Place the individual garlic cloves on a sheet of parchment paper. Drizzle with olive oil and sprinkle salt over them. Roast for 20-25 minutes or until the cloves are tender and mashed.
2. Make the hummus base: In a blender, combine cooked chickpeas, lemon juice, tahini, garlic, cumin, and salt. Blend on high speed until smooth.
3. Add roasted garlic to hummus: Squeeze the roasted garlic cloves into the blended hummus mixture. Continue blending until well combined and creamy.
4. Check for consistency: If the hummus seems too thick, add a little water (about 1-2 tbsp). If it’s too thin, add more chickpeas or tahini.
5. Serve with flair: Serve the roasted garlic and lemon hummus chilled with pita chips, carrot sticks, or cucumber slices. Garnish with a squeeze of fresh lemon juice for an extra burst of flavor.

The finished dip has a silky texture and a vibrant yellow color from the roasted garlic. The tangy zing of lemon complements the earthiness of the chickpeas, making it perfect for snacking or as a side dish for your next gathering.

Greek Yogurt and Dill Veggie Dip

Perfectly timed for your next gathering or potluck, this Greek Yogurt and Dill Veggie Dip is a refreshing twist on traditional dips.

Ingredients

• 1 cup Greek yogurt (full-fat)
• 2 tbsp fresh dill, chopped
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1/2 tsp salt
• 3 cloves garlic, minced
• 1 cup mixed vegetables (carrots, cucumbers, bell peppers)

Instructions

1. Mix the Greek yogurt, chopped fresh dill, lemon zest, lemon juice, and salt in a medium bowl until smooth.
2. Add the minced garlic to the bowl and mix until well combined. Be cautious not to overmix.
3. To prevent the dip from becoming too thin, refrigerate it for at least 30 minutes before serving.
4. Just before serving, arrange the mixed vegetables on a platter or in individual servings. This dip is best served chilled.
5. When assembling the veggie sticks, try to maintain an even distribution of vegetables and dip for optimal flavor experience.

The combination of creamy yogurt, tangy dill, and crunchy vegetables creates a delightful texture that will leave you wanting more. You can also add some heat by incorporating diced jalapeos or red pepper flakes into the mix. For a healthier twist, use low-fat Greek yogurt instead of full-fat.

Spiced Chickpea and Tahini Dip

Jump into the perfect snack or appetizer for any occasion with a flavorful and healthy Spiced Chickpea and Tahini Dip. This creamy, savory delight is made with chickpeas, tahini, lemon juice, garlic, and spices that will leave you wanting more.

Ingredients

• 1 15-ounce can chickpeas, drained and rinsed
• 1/2 cup tahini
• 1/4 cup freshly squeezed lemon juice
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (optional)
• 1/2 teaspoon salt
• 3 tablespoons olive oil
• 2 tablespoons water
• Pita chips or vegetables for serving

Instructions

1. In a blender or food processor, combine chickpeas, tahini, lemon juice, garlic, cumin, smoked paprika (if using), and salt. Blend on high speed until smooth.
2. With the blender running, slowly pour in olive oil through the top. Continue blending for another minute until well combined.
3. Add water to thin out the dip if needed. Taste and adjust seasoning as necessary.
4. Serve with pita chips or vegetables. For a crispy snack, try baking pita chips at 400F (200C) for 5-7 minutes or until golden brown.

This Spiced Chickpea and Tahini Dip has a silky texture that’s both rich and refreshing. The flavors of cumin and smoked paprika add depth without overpowering the other ingredients. Serve it at your next gathering or enjoy as a snack on its own either way, you’ll be hooked!

Sun-Dried Tomato and Feta Spread

Gather around for a flavorful and easy-to-make appetizer perfect for any gathering – a spread that combines the sweetness of sun-dried tomatoes with the tanginess of feta cheese.

Ingredients

• For the Spread:
  • 1 (8 oz) container cream cheese, softened to 72F
  • 1/4 cup chopped sun-dried tomatoes in oil, drained
  • 1/4 cup crumbled feta cheese
  • 2 tbsp olive oil
  • 2 cloves garlic, minced

Instructions

1. Mix softened cream cheese in a bowl until smooth.
2. Add chopped sun-dried tomatoes, crumbled feta cheese, olive oil, and minced garlic to the bowl. Mix until well combined.
3. For best results, refrigerate the spread for at least 30 minutes to allow flavors to meld together. This step helps to prevent the cheese from separating when served.
4. Serve chilled with crackers, pita chips, or vegetables like carrots and cucumbers. For a visually appealing presentation, garnish with additional sun-dried tomatoes on top.

The Sun-Dried Tomato and Feta Spread has a creamy texture from the cheese, balanced by the tanginess of feta and the slight sweetness of sun-dried tomatoes. It’s perfect for snacking or as an appetizer for any gathering.

Summary

Zest up your next gathering with our collection of 18 Creamy Greek Dip Recipes! Whether you’re hosting a casual dinner party or need a quick snack for game day, we’ve got you covered. Try one (or all!) of these delicious dips and share your favorites in the comments below. Don’t forget to pin this article for future reference – Happy cooking!