4 Classic Quick and Easy Greek Dip Recipes

Practically everywhere in Greece, the mainland and the islands you’re liable to find the fabulous four Greeks dips: tzatziki, taramosalata, melitzanosalata, and skordalia. These are part of any classic Greek Meze (appetizers) and, even if you’re a picky eater, you’re liable to develop a craving for one or more soon after you’ve lost your holiday tan and misplaced your evil eye souvenir. So we thought we’d revive your taste buds and memories of your Mediterranean island experience and offer up the recipes for each.

t = teaspoon
T = Tablespoon

Melitzanosalata (eggplant)

1 large eggplant
300 ml Greek yoghurt
125 ml extra virgin olive oil
4 t white wine vinegar (or 6 t lemon juice)
2-3 cloves garlic, finely crushed
Pinch (or more) of salt Freshly ground black pepper


Char grill the eggplant on the grill or on an open flame on a braai (barbecue) until it turns soft and black. Alternatively, make a few fairly deep cuts in the skin and bake it whole in a hot oven until the skin is semi-burned and cracks when you touch it with your fingers. This dip is meant to have a special smoked taste.
Leave to cool and drain on paper towel.
Cut it lengthways, scoop out the pulpy flesh, place the flesh in a colander and sprinkle with salt. The salt will remove some of the bitterness from the eggplant.
Dice the pulp and mash with a fork.
Add the yoghurt and crushed garlic.
Stir in a little olive oil, then a little lemon juice (or white wine vinegar) and repeat the process while mashing and mixing.
Serve chilled.

Skordalia (potato and garlic)


3 medium potatoes
2-3 cloves garlic, finely crushed
125 ml extra virgin olive oil
5 T lemon juice (or 3 T white wine vinegar)
Pinch (or more) of salt
Freshly ground black pepper


Place potatoes in a saucepan, cover with water, season with salt and boil until soft.
Drain the potatoes and allow to cool.
Remove the skins and discard.
Chop the potatoes and place them in a food processor together with the garlic, lemon juice (or white wine vinegar), salt and black pepper.
Blend and slowly add the olive oil, 1 T at a time until the oil is absorbed.
Serve at room temperature.

Taramosalata or tarama (Fish Roe caviar)


2 T Carp Roe caviar
1 T onion, chopped
3 T lemon juice (or 1-2 T white wine vinegar)
125 ml olive oil
4 slices dry white bread with crusts removed


Tear bread into small pieces and soften by soaking briefly in water. Squeeze out the excess water and set aside.
Place chopped onion, lemon juice (or white wine vinegar), and ½ the olive oil in a food processor and blend.
Add the bread and the remaining olive oil and blend again.
Serve chilled.

Tzatsiki (yoghurt, cucumber and garlic)


1 English cucumber (more for size than anything else)
100 ml extra virgin olive oil
300 g full fat yoghurt (Greek of course)
2-3 cloves garlic, finely crushed
1 t white wine vinegar (or 2 t lemon juice)
½ t dill or mint, finely chopped
A pinch (or more) salt


Remove the skin of the cucumber. Remove and discard the seeds, and grate what’s left.
Place the grated bits in a colander and sprinkle with salt to drain some of the fluids. Pat dry with a towel.
Put all the ingredients in a bowl and fold them together.
Serve chilled.

Naturally, there are variations to all of the above recipes and you should experiment to find what works for you.