Dips, Spreads, and Puréed Appetizers & Mezethes

Cool and creamy this tangy cucumber dip flavored with garlic is the perfect compliment to grilled meat and vegetables. Serve with plenty of pita triangles for dipping.

Carp Roe Spread - Taramosalata - Recipe and instructions for preparing Greek Carp Roe Spread or Taramosalata

A quick and easy dip that combines the piquant flavors of roasted red peppers and Feta cheese. Delicious served with fresh veggies or with toasted pita bread triangles.

Skordalia (skor-thal-YAH) is a tasty garlic dip that is a delicious accompaniment to fried fish or vegetables. It can also stand alone as a tangy dip for pita bread.

Whether you make dips ahead of time or have leftovers to store, here are some helpful tips to make sure they always taste great.

Chef James Henderson shares his recipe for skordalia (skorthalia), a Greek garlic spread that can be paired with roasted beets, grilled or fried fish, grilled chicken, pita, etc.

Use favorite sweet greens like a mix of spinach and chard for this delightful side dish or appetizer (on toast) made with cream, yogurt, smoked bacon, garlic, and herbs.

Fava is made with yellow split peas (or yellow daal), and puréed to create an light appetizer or meze that goes exceptionally well with salty dishes and fish, as well as dark leafy greens. This is a great dish for vegetarians and vegans as well.

Tarama (cod or carp roe) is sometimes called "the common man's caviar." Combined with olive oil and bread, it makes one of the tastiest and most basic of Greek appetizers and mezethes. Taramosalata goes exceptionally well with ouzo.

There are several variations of skorthalia (also spelled skordalia), some regional and some due to taste and ingredients preferences, but they all produce a garlic puree that goes wonderfully with fried cod, burgers, greens, and beets ... and some even enjoy it as a dip with bread.

Make this dip as hot or mild as you like with hot green or red peppers. It's quick and easy, and adds a spicy touch to appetizers, mezethes, or a meal.

This dip is a delicious appetizer, quick to make, no cooking involved, and it's vegan- and vegetarian friendly. Chickpeas and tahini are combined with olive oil, lemon juice, spices and herbs.

Fava is most usually made with yellow split-peas, but this version made with fava beans is a delicious change. The beans are cooked and pureed or mashed, and served cold.

Olive paste (tapanade) is a quick and easy blender dish, made with black or green olives. Served as a meze, it is a perfect accompaniment to Ouzo and wines, and is also used as an ingredient in recipes and in sandwiches.

The creamy combination of yogurt, cucumber, and garlic makes tzatziki a refreshing appetizer that can be eaten alone, with bread, or as an accompaniment to vegetables, meat dishes, and pita wraps. It is one of the appetizers for which Greece is most well-known.

Tzatziki is one of the most well known Greek dishes, and this variation with carrots is particularly good as as dip with raw veggies, and as a condiment with stuffed grape leaves and stuffed vegetables.

An interesting variation on the traditional yogurt, cucumber, and garlic dip (tzatziki) calls for the additions of dill and diced tomato.