Get ready to transport your taste buds to the sun-kissed Mediterranean with these 20 creamy and delicious dip recipes! Whether you’re looking for a classic hummus or something new and exciting, this collection has got you covered. From the rich flavors of tahini and lemon in our Classic Hummus with Tahini and Lemon recipe, to the smoky heat of Baba Ganoush with Smoky Eggplant, each of these dips is sure to become a favorite.
With ingredients like roasted red peppers, walnuts, feta cheese, and more, these Mediterranean-inspired dips are perfect for snacking, entertaining, or adding a flavorful twist to your next gathering. And the best part? They’re all incredibly easy to make! So go ahead, dip in and explore this incredible collection of recipes.
Classic Hummus with Tahini and Lemon
Experience the rich flavors of the Middle East with this timeless recipe, perfect for snacking or serving as an appetizer.
Ingredients:
– 1 cup dried chickpeas, soaked overnight and drained
– 2 cloves garlic, minced
– 1/4 cup tahini
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup olive oil
– Salt to taste
– 3 tablespoons water
– Optional: paprika, parsley, or other garnishes
Instructions:
1. Drain and rinse the chickpeas.
2. In a blender or food processor, combine the chickpeas, garlic, tahini, lemon juice, and olive oil.
3. Blend until smooth, stopping to scrape down the sides of the blender as needed.
4. Add salt and water; blend until well combined.
5. Taste and adjust seasoning if desired.
6. Serve with pita bread, vegetables, or crackers.
Cooking Time: 10 minutes (prep), 0 minutes (cooking)
Roasted Red Pepper and Walnut Dip
Roasted Red Pepper and Walnut Dip Recipe
This sweet and savory dip is perfect for snacking or serving at your next gathering. Roasting the red peppers brings out their natural sweetness, while the walnuts add a satisfying crunch.
Ingredients:
– 2 large red bell peppers
– 1/4 cup walnut halves
– 1/2 cup plain Greek yogurt
– 1 tablespoon honey
– 1 teaspoon lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place the red bell peppers on a baking sheet and roast for 30-40 minutes, or until the skin is blistered and charred.
3. Remove the peppers from the oven and let them cool. Peel off the skin, discarding it, and place the roasted peppers in a blender or food processor.
4. Add the walnut halves, Greek yogurt, honey, lemon juice, salt, and pepper to the blender.
5. Blend until smooth, stopping to scrape down the sides of the blender as needed.
6. Taste and adjust the seasoning if desired.
7. Serve warm or at room temperature with your favorite dippers, such as crackers, chips, or vegetables.
Cooking Time: 30-40 minutes
Prep Time: 10 minutes
Total Time: 40-50 minutes
Greek Yogurt Tzatziki with Cucumber and Dill
Treat your taste buds to a cool and creamy dip that’s perfect for warm weather gatherings or as a healthy snack. This classic Greek recipe is easy to make and packed with flavor.
Ingredients:
– 1 large cucumber, peeled and grated
– 1 cup Greek yogurt
– 2 tablespoons plain Greek yogurt (for garnish)
– 2 tablespoons chopped fresh dill
– 2 cloves garlic, minced
– Salt and pepper to taste
– Lemon wedges for serving (optional)
Instructions:
1. In a medium bowl, combine grated cucumber, Greek yogurt, and minced garlic.
2. Mix well until the cucumber is evenly distributed throughout the yogurt.
3. Stir in chopped fresh dill.
4. Season with salt and pepper to taste.
5. Spoon the Tzatziki into individual serving cups or a large bowl for serving.
6. Garnish with an additional 1-2 tablespoons of plain Greek yogurt and a sprinkle of dill, if desired.
7. Serve chilled, with lemon wedges on the side (if using).
Cooking Time: None! Just mix and chill.
Baba Ganoush with Smoky Eggplant
Transform regular eggplant into a smoky masterpiece with this unique take on the classic Middle Eastern dip, Baba Ganoush. This recipe adds a rich, deep flavor profile by incorporating smoked paprika and chipotle peppers.
Ingredients:
– 2 large eggplants
– 1/4 cup tahini
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1 tablespoon smoked paprika
– 1 chipotle pepper in adobo sauce, finely chopped
– Salt and pepper to taste
– Olive oil for roasting
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut eggplants in half lengthwise and place on a baking sheet lined with parchment paper.
3. Drizzle with olive oil and season with salt and pepper.
4. Roast for 30-40 minutes, or until the skin is charred and tender.
5. Remove from oven and let cool slightly.
6. Scoop out flesh and transfer to a blender.
7. Add tahini, lemon juice, garlic, smoked paprika, and chipotle pepper. Blend until smooth.
8. Taste and adjust seasoning as needed.
Cooking Time: 30-40 minutes
Whipped Feta Dip with Honey and Herbs
Elevate your snack game with this creamy, sweet, and savory dip that’s perfect for any gathering.
Ingredients:
– 1 block of feta cheese (8 oz)
– 1/2 cup heavy cream
– 2 tbsp honey
– 1 tsp chopped fresh parsley
– 1 tsp chopped fresh dill
– Salt to taste
Instructions:
1. In a medium bowl, beat the feta cheese with an electric mixer until crumbly.
2. Gradually add the heavy cream and continue beating until smooth and creamy.
3. Add the honey, parsley, and dill. Beat until well combined.
4. Season with salt to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None
Serve: With crackers, pita chips, or fresh veggies. Enjoy!
Garlicky Skordalia with Potatoes and Almonds
A traditional Greek side dish, this recipe combines creamy garlic sauce with roasted potatoes and toasted almonds for a satisfying accompaniment to any meal.
Ingredients:
– 4 large potatoes, peeled and cut into 1-inch cubes
– 2 heads of garlic, minced (about 6 cloves)
– 1/2 cup Greek yogurt
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/2 cup sliced almonds
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss potatoes with salt, pepper, and olive oil.
3. Spread potatoes on a baking sheet lined with parchment paper.
4. Roast potatoes for 20-25 minutes or until tender.
5. Meanwhile, combine garlic and yogurt in a blender or food processor.
6. Blend until smooth, then season with salt and pepper to taste.
7. In a small skillet, toast almonds over medium heat until fragrant, about 2-3 minutes.
8. Serve potatoes topped with garlicky sauce and toasted almonds.
Cooking Time: 40-45 minutes
Spicy Muhammara with Roasted Peppers and Walnuts
A flavorful and aromatic dip that combines the sweetness of roasted peppers with the crunch of walnuts, all wrapped up in a spicy kick. This muhammara recipe is perfect for snacking or serving as an appetizer.
Ingredients:
– 2 red bell peppers
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1/2 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (or more to taste)
– Salt and pepper, to taste
– 1/4 cup chopped walnuts
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roast the bell peppers for 30-40 minutes, or until charred and blistered.
3. Peel off the skin, discarding it, and chop the flesh into small pieces.
4. In a blender or food processor, combine roasted peppers, parsley, cilantro, olive oil, cumin, smoked paprika, cayenne pepper, salt, and pepper.
5. Blend until smooth, then stir in chopped walnuts.
6. Taste and adjust seasoning as needed.
Cooking Time: 30-40 minutes
Lemon and Herb White Bean Dip
Brighten up your snack time with this zesty and refreshing dip, perfect for veggies, crackers, or pita chips.
Ingredients:
– 1 (15 oz) can white beans, drained and rinsed
– 2 cloves garlic, minced
– 1/4 cup fresh lemon juice
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh parsley or thyme leaves for garnish (optional)
Instructions:
1. In a blender or food processor, combine white beans, garlic, lemon juice, olive oil, and oregano.
2. Blend until smooth, stopping to scrape down the sides as needed.
3. Season with salt and pepper to taste.
4. Transfer the dip to a serving bowl.
5. Garnish with fresh parsley or thyme leaves, if desired.
Cooking Time: 0 minutes (ready in no time!)
Olive Tapenade with Kalamata Olives and Capers
This classic Provençal tapenade is a flavorful condiment perfect for spreading on crackers, using as a dip, or adding to sandwiches. The combination of briny kalamata olives and salty capers creates a rich and savory taste experience.
Ingredients:
– 1/2 cup pitted Kalamata olives
– 1/4 cup capers, rinsed and drained
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. In a food processor, combine Kalamata olives, capers, garlic, salt, and pepper. Process until coarsely chopped.
2. With the processor running, slowly pour in olive oil through the top. Process until smooth and creamy.
3. Add lemon juice and process until well combined.
4. Taste and adjust seasoning as needed.
Cooking Time: 5 minutes
Marinated Artichoke and Spinach Dip
A flavorful and refreshing dip perfect for snacking or serving at your next gathering.
Ingredients:
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 package frozen spinach, thawed and drained
– 1 cup mayonnaise
– 1/2 cup sour cream
– 1 tablespoon lemon juice
– 1 teaspoon garlic powder
– Salt and pepper to taste
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine artichoke hearts, spinach, mayonnaise, sour cream, lemon juice, and garlic powder.
3. Mix until well combined.
4. Season with salt and pepper to taste.
5. Transfer the mixture to a baking dish and top with chopped parsley.
6. Bake for 20-25 minutes or until heated through.
Cooking Time: 20-25 minutes
Roasted Garlic and Cannellini Bean Dip
Elevate your snack game with this creamy and aromatic dip, perfect for veggies, chips, or crackers. The roasted garlic adds a deep, rich flavor that pairs beautifully with the mild taste of cannellini beans.
Ingredients:
– 2 heads of garlic
– 1 can (15 oz) cannellini beans, drained and rinsed
– 1/4 cup olive oil
– 2 cloves fresh parsley, chopped
– Salt and pepper to taste
– Optional: lemon juice, red pepper flakes for added flavor
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the top off each garlic head, drizzle with 2 tablespoons olive oil, and wrap in foil.
3. Roast the garlic for 30-40 minutes, or until tender and caramelized.
4. In a blender or food processor, combine roasted garlic, cannellini beans, parsley, salt, and pepper. Blend until smooth.
5. Taste and adjust seasoning as needed. Serve warm or at room temperature.
Cooking Time: 30-40 minutes (roasting time)
Sun-Dried Tomato and Feta Spread
This flavorful spread combines the richness of feta cheese with the intense flavor of sun-dried tomatoes, perfect for topping crackers or using as a dip. With its tangy and savory taste, it’s sure to be a hit at your next gathering.
Ingredients:
– 1 (6 oz) block of crumbled feta cheese
– 1/2 cup of sun-dried tomatoes, chopped
– 2 cloves of garlic, minced
– 1 tablespoon of olive oil
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine the crumbled feta cheese, chopped sun-dried tomatoes, and minced garlic.
2. Drizzle the olive oil over the mixture and stir until well combined.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
Cooking Time: None
This spread is best served chilled or at room temperature, accompanied by crackers, pita chips, or vegetables. Enjoy!
Herbed Labneh with Za’atar and Olive Oil
This refreshing dip combines creamy labneh cheese with the earthy flavors of za’atar, parsley, and olive oil. Perfect for dipping pita bread or vegetables.
Ingredients:
– 1 cup labneh cheese
– 2 tablespoons chopped fresh parsley
– 1 teaspoon dried za’atar
– 1/4 cup olive oil
– Salt to taste
Instructions:
1. In a bowl, mix together the labneh cheese and chopped parsley until well combined.
2. Add the dried za’atar and stir until evenly distributed.
3. Gradually add the olive oil, stirring until the mixture reaches your desired consistency. You may not need all of the oil.
4. Season with salt to taste.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Serve chilled, garnished with additional parsley if desired.
Cooking Time: 10-15 minutes (includes chilling time)
Pomegranate Molasses and Walnut Dip
Pomegranate Molasses and Walnut Dip Recipe
This sweet and savory dip combines the tartness of pomegranate molasses with the crunch of toasted walnuts, perfect for a unique appetizer or snack.
Ingredients:
– 1/2 cup pomegranate molasses
– 1/4 cup heavy cream
– 2 tablespoons honey
– 1/4 teaspoon salt
– 1/2 cup chopped fresh parsley
– 1/2 cup toasted walnuts, chopped
– 1 tablespoon olive oil
Instructions:
1. In a medium bowl, whisk together pomegranate molasses and heavy cream until smooth.
2. Add honey and salt; whisk until well combined.
3. Stir in parsley and walnuts.
4. Drizzle with olive oil and serve.
Cooking Time: None! This dip is ready to go straight away.
Note: You can adjust the amount of pomegranate molasses to your taste, depending on how strong you like the flavor. Enjoy!
Caramelized Onion and Goat Cheese Dip
Elevate your snack game with this sweet and savory dip that combines the richness of caramelized onions with the creaminess of goat cheese. Perfect for a party or gathering, it’s easy to make and sure to be a hit.
Ingredients:
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1 (8 oz) log goat cheese, crumbled
– 1/4 cup heavy cream
– 1 teaspoon balsamic vinegar
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook onions over medium-low heat for 30-40 minutes or until caramelized, stirring occasionally.
3. In a separate bowl, combine crumbled goat cheese, heavy cream, and balsamic vinegar. Mix well.
4. Add cooked onions to the cheese mixture and stir until combined.
5. Transfer the mixture to a baking dish and bake for 15-20 minutes or until warm and bubbly.
6. Season with salt and pepper to taste. Garnish with fresh thyme leaves, if desired.
Cooking Time: 45-50 minutes
Smoky Eggplant and Yogurt Dip
Elevate your snack game with this creamy and smoky dip, perfect for veggie lovers and party-goers alike.
Ingredients:
– 2 medium eggplants
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon smoked paprika
– Salt and pepper to taste
– 1 cup plain Greek yogurt
– 1 tablespoon lemon juice
– Chopped fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice the eggplants into 1/4-inch thick rounds.
3. In a bowl, whisk together olive oil, garlic, and smoked paprika. Brush the mixture onto both sides of the eggplant slices.
4. Place the eggplant slices on a baking sheet lined with parchment paper. Roast for 30-40 minutes or until tender and lightly caramelized.
5. Allow the eggplants to cool slightly. Chop them into small pieces.
6. In a bowl, combine the yogurt, lemon juice, salt, and pepper. Stir in the chopped eggplant.
7. Chill the dip in the refrigerator for at least 30 minutes to allow flavors to meld.
8. Serve with pita chips, crudités, or crackers.
Cooking Time: 40-50 minutes
Roasted Beet and Tahini Dip
This sweet and savory dip is perfect for snacking or serving as a spread at your next gathering. The roasted beets add natural sweetness, while the tahini provides a rich and creamy texture.
Ingredients:
– 2 large beets
– 1/4 cup tahini
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45-50 minutes, or until tender when pierced with a fork.
3. Let the beets cool, then peel and dice into small pieces.
4. In a blender or food processor, combine the roasted beets, tahini, lemon juice, garlic, and salt. Blend until smooth.
5. With the blender or food processor running, slowly pour in the olive oil to emulsify the mixture.
6. Taste and adjust seasoning as needed.
7. Serve at room temperature with pita chips, vegetables, or crackers.
Cooking Time: 50 minutes (roasting time)
Spiced Chickpea and Yogurt Dip
A creamy and aromatic dip perfect for snacking or serving with flatbread, crackers, or veggies.
Ingredients:
– 1 (15 oz) can chickpeas, drained and rinsed
– 1/2 cup plain Greek yogurt
– 1 tablespoon lemon juice
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Optional: chopped fresh cilantro or parsley for garnish
Instructions:
1. In a blender or food processor, combine chickpeas, yogurt, lemon juice, cumin, smoked paprika, salt, and pepper.
2. Blend until smooth and creamy, stopping to scrape down the sides as needed.
3. Taste and adjust seasoning if desired.
4. Transfer dip to a serving bowl and garnish with chopped herbs, if using.
Cooking Time: 5 minutes (prep) + blending time
Avocado and Feta Mediterranean Dip
A refreshing twist on traditional dips, this Avocado and Feta Mediterranean Dip combines the creaminess of ripe avocados with the tanginess of crumbly feta cheese. Serve it with pita chips, vegetables, or crackers for a satisfying snack.
Ingredients:
– 3 ripe avocados
– 1/2 cup crumbled feta cheese
– 1/4 cup plain Greek yogurt
– 1 tablespoon freshly squeezed lemon juice
– 1 minced garlic clove
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. Cut the avocados in half, remove the pit, and scoop the flesh into a medium bowl.
2. Add the feta cheese, Greek yogurt, lemon juice, and garlic to the bowl with the avocado.
3. Mix until smooth and creamy, mashing any remaining chunks of avocado.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Garnish with fresh parsley or dill, if desired.
7. Serve chilled.
Cooking Time: None! This dip is ready in no time.
Lemony Lentil and Herb Dip
Lemony Lentil and Herb Dip Recipe
Brighten up your snack time with this refreshing and healthy dip, perfect for veggie sticks, crackers, or pita chips.
Ingredients:
– 1 cup cooked lentils
– 1/2 cup Greek yogurt
– 1/4 cup freshly chopped parsley
– 1/4 cup freshly chopped dill
– 1 tablespoon lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
– Optional: paprika for garnish
Instructions:
1. In a bowl, combine the cooked lentils, Greek yogurt, parsley, dill, lemon juice, and garlic.
2. Mix well until smooth and creamy.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: 10-15 minutes (including preparation)
Summary
Get ready to delight your taste buds with these 20 creamy Mediterranean dip recipes, perfect for any occasion! From classic hummus and baba ganoush to roasted red pepper and walnut dip, each recipe features bold flavors and textures. Enjoy the tanginess of Greek yogurt tzatziki or the smokiness of eggplant-based dips. There are sweet treats like pomegranate molasses and walnut dip, and savory options like caramelized onion and goat cheese. Whether you’re hosting a party or just need a quick snack, these Mediterranean-inspired recipes will satisfy your cravings.
