5 Easy Greek Dip Recipes to Make With Extra Virgin Olive Oil

At a glace:

These five easy Greek dips bring a taste of Greece to your kitchen, from garlicky tzatziki and spicy feta to smoky aubergine dip. Each recipe includes simple instructions and tips on using MasWorth's extra virgin olive oils for the best flavour. 

In Greece, ordering a few dips for the table is practically compulsory. Tzatziki, spicy feta, smoky aubergine… everyone has their favourite - and there's always someone eyeing up the last piece of bread.

Greek dips are a brilliant way to enjoy good ingredients without spending hours in the kitchen, so we've picked five of our favourite Greek dip recipes for you to try at home. We'll also share which MasWorth olive oils work best with each one, and when to add them for the best flavour.

1. Classic Greek tzatziki

You can't really have a Greek meze spread without tzatziki. Made with thick Greek yoghurt, grated cucumber and plenty of garlic and dill, it's delicious with warm pita bread or alongside souvlaki (or any meal really!).

Grating the cucumber is the taverna-style way of making tzatziki, but you can also go old-school and finely chop it for a chunkier texture. If you’re grating, make sure to squeeze out the excess water to avoid a watery dip.

Serves: 4-6

Prep time: 15 minutes, plus 30 minutes chilling

Ingredients

• ½ large cucumber

• 400g thick, full-fat Greek yoghurt

• 2-3 garlic cloves, finely grated or crushed

• 1 tbsp vinegar (red or white wine vinegar)

• 1 tbsp extra virgin olive oil, plus 1 tsp to finish

• 1 teaspoon fresh dill (or mint), finely chopped 

• Salt and freshly black or white pepper

Method

1. Prepare the cucumber using your preferred method. If grating, sprinkle it with a little salt, leave it in a sieve for 10 minutes, then squeeze out the excess water using a clean tea towel. If chopping, feel free to finely dice the cucumber and throw it in the yoghurt as is.

2. Mix the yoghurt, garlic, vinegar and tablespoon of olive oil in a bowl, then stir through the prepared cucumber and dill (or mint).

3. Season to taste and refrigerate for at least 30 minutes to let the flavours develop.

4. Finish with a teaspoon of EVOO just before serving.
   

MasWorth's little Greek secret

MasWorth Family Groves EVOO has enough flavour to stand up to the garlic without taking over, especially with a little extra drizzled on top. If you're using November Polyphenols, start with a smaller drizzle so you can still taste the garlic and cucumber.

2. Spicy feta dip (Tirokafteri)

If you like feta with a bit of a kick, this Greek spicy feta dip is well worth making. Known as tirokafteri, it's one of the more fiery Greek dips, combining salty feta with roasted pepper and a little spice, all whipped together into a thick, spreadable dip.

In Greece, we'd traditionally use Katsika (goat) peppers, which can be tricky to find in the UK. This tirokafteri recipe works just as well with a roasted green pepper and a few chilli flakes for extra heat.

Serves: 4-6

Prep time: 10 minutes

Ingredients

• 200g feta cheese

• 100g thick Greek yoghurt

• 1–2 roasted Greek Katsika peppers (or 1 roasted long green pepper)

• ½ tsp dried chilli flakes, or to taste

• 1 tsp dried Greek oregano

• 1 tbsp everyday olive oil

• 1 tsp red wine vinegar

• Freshly ground black pepper

• 1 tsp November Polyphenols EVOO, to finish

Method

1. If using fresh peppers, roast them under a hot grill until softened and lightly charred. Leave to cool, then remove the stalks and seeds.

2. Crumble the feta into a bowl and add the yoghurt, finely chopped roasted peppers, chilli flakes, oregano, olive oil and vinegar.

3. Mash everything together with a fork, leaving a little texture. Alternatively, use a food processor if you prefer a smoother dip.

4. Taste and adjust the chilli flakes if needed. There's usually no need for salt, as the feta is already salty.

5. Spoon into a serving bowl and finish with November Polyphenols and a little extra oregano.

MasWorth's little Greek secret

The peppery flavour of November Polyphenols works particularly well with salty feta and roasted peppers. Save it for a final drizzle rather than mixing it into the dip, starting with a teaspoon and adding more to taste.

3. Aubergine dip (Melitzanosalata)

If you've never tried melitzanosalata, you're missing out on one of Greece's best-loved dips. This traditional Greek aubergine dip is made with roasted aubergine, garlic, lemon and olive oil, with a lovely smoky flavour when the aubergine is properly charred. 

For the best results, roast your aubergines over an open flame or on a barbecue if you can. An oven works too, although you won't get quite the same flavour.

Serves: 4-6

Prep time: 15 minutes

Cooking time: 35-45 minutes

Ingredients

• 2 large aubergines

• 2 garlic cloves, finely grated or crushed

• 2 tbsp fresh lemon juice

• 2 tbsp extra virgin olive oil, plus 1 tsp to finish

• 2 tbsp fresh flat-leaf parsley, finely chopped

• Salt and freshly ground black pepper

Method

1. Prick the aubergines a few times with a fork. Roast them at 220°C (200°C fan) for 35-45 minutes, turning halfway through, until the skins are wrinkled and the flesh is completely soft. Alternatively, cook them over a barbecue or open flame until the skins are charred and the flesh has collapsed.

2. Leave the aubergines to cool enough to handle, then split them open and scoop out the flesh. Place it in a sieve for 10 minutes to let any excess liquid drain away.

3. Roughly chop the aubergine flesh with a knife or mash it with a fork. Avoid using a food processor, as you want the dip to keep a little texture.

4. Stir in the garlic, lemon juice, olive oil and parsley. Season with salt and pepper, then taste and adjust the lemon if needed.

5. Spoon into a bowl and finish with a little extra EVOO and some chopped parsley. Serve with warm pita bread.

MasWorth's little Greek secret

The smoky flavour of roasted aubergine goes particularly well with the peppery kick of November Polyphenols. Mix a milder everyday olive oil into the dip, then finish with a teaspoon of November just before serving.

4. Greek garlic dip (Skordalia)

If you love garlic, skordalia is right up your street. It's essentially a Greek mashed potato dip, made with plenty of garlic, olive oil and a splash of vinegar or lemon juice. It's thick enough to scoop up with bread, although in Greece, you'll often find it served alongside fried fish.

In fact, skordalia and fried cod are traditionally eaten together on 25 March, Greek Independence Day. Salted cod became popular because it could be preserved and transported to villages far from the coast. You can also make skordalia with bread instead of potatoes, but we're going with the potato version here.

Serves: 4-6

Prep time: 15 minutes

Cooking time: 20 minutes

Ingredients

• 500g floury potatoes, such as Maris Piper

• 3-4 garlic cloves, crushed

• 60ml extra virgin olive oil

• 2 tbsp white wine or red wine vinegar

• Salt and freshly ground black pepper

• 1 tsp November Polyphenols EVOO, to finish

Method

• Peel the potatoes, cut them into evenly sized chunks and boil in salted water for around 15-20 minutes, until completely tender.

• Drain well, reserving a little cooking water, then leave the potatoes to steam-dry for a minute or two.

• Mash the potatoes thoroughly with a potato masher, or use a potato ricer for an extra-smooth texture. Avoid using a food processor, as it can make the potatoes gluey.

• Mix the crushed garlic with the vinegar, then gradually stir this into the potatoes along with the olive oil. Add a splash of the reserved cooking water if the mixture is too thick.

• Season to taste and transfer to a serving bowl. Finish with a little November Polyphenols EVOO before serving.
  

MasWorth's little Greek secret

MasWorth Family Groves EVOO is a good choice for mixing into the potatoes, giving skordalia its rich, smooth texture. Add it gradually, then finish with a teaspoon of November Polyphenols if you'd like an extra peppery kick. Go easy, though - there's already plenty of garlic in there!

5. Traditional Greek taramasalata 

If you've only ever tried the bright pink taramasalata dip from the supermarket, the homemade Greek version might surprise you. Traditional taramasalata is usually much paler, with a salty, slightly tangy flavour from the fish roe and lemon juice.

It's a popular dip during Greek Lent, particularly on Clean Monday, when taramasalata is traditionally served with lagana, a flatbread baked especially for the occasion. You can make the dip with bread or potatoes, but we're using bread for this version.

Serves: 4-6

Prep time: 15 minutes

Ingredients

• 100g white tarama (salted fish roe)

• 300g stale white bread, crusts removed

• 1 medium red onion, finely grated

• 170-180ml everyday olive oil

• Juice of 1-2 lemons, to taste

• A little cold water, if needed

• 1 tsp November Polyphenols EVOO, to finish

• A few Kalamata olives, to serve (optional)

Method:

1. Soak the bread in cold water for a few minutes until softened, then squeeze it firmly to remove as much water as possible.

2. Place the soaked bread, grated onion and tarama in a food processor. Blend until everything forms a smooth paste.

3. Add the juice of one lemon and blend again. With the processor running, slowly pour in the everyday olive oil in a thin stream, allowing it to combine with the mixture. Keep blending until the dip is smooth and creamy.

4. Taste and gradually add more lemon juice if needed. The fish roe is already salty, so you shouldn't need to add any salt, and if the mixture is too thick, loosen it with a little cold water.

5. Refrigerate for around an hour, then spoon into a serving bowl. Top with a few Kalamata olives, if you like, and finish with a teaspoon of November EVOO.
   

MasWorth's little Greek secret

This Greek taramasalata recipe is already quite salty thanks to the fish roe, so use a milder olive oil when blending everything together. Finish with a teaspoon of November Polyphenols for a peppery kick, or MasWorth Family Groves if you prefer something more subtle.

Bring a little taste of Greece home

Whether you're making tzatziki for a barbecue or putting together a meze spread, these five Greek dips are a good excuse to get some fresh bread on the table and share a few plates. But if you're looking for more ways to use your EVOO, why not try our six easy Greek recipes or five homemade olive oil salad dressings?

And if you're getting through your olive oil a little faster than usual, why not take out a MasWorth subscription? You’ll always have a bottle to hand for your next batch of homemade Greek dips, and can save up to 17% off your favourite EVOO!