Trio of Greek Dips

Begin your journey to the Greek isles with these tasty, tangy dips. Drizzle with a generous amount of olive oil and serve with grilled pita bread for a winning combo.

Htipiti
Serves 6 to 8  Prep Time 15 minutes

Melitsanozalata
Serves 6 to 8  Prep Time 30 minutes

Tzatziki
Serves 6 to 8  Prep Time 30 minutes

For the Htipiti
5 finger peppers, roasted and peeled, plus extra for garnish        
500 grams feta cheese
juice from 4 lemons
1 cup olive oil, plus extra for drizzling
pinch of salt
pinch of pepper

For the Melitsanozalata
500 grams eggplant
1 tablespoon minced garlic
5 tomatoes, diced, plus more for garnish
2 tablespoons chopped parsley, plus more for garnish
1/3 cup yogurt
1/3 cup olive oil, plus extra for drizzling
juice from 1 lemon
pinch of salt and pepper

For the Tzatziki
1 kilo cucumber, peeled
200 grams yogurt
20 grams dill, chopped
1 tablespoon minced garlic
pinch of salt and pepper
olive oil for drizzling
olive for garnish

1  Make the Htipiti: In a blender, puree peppers, cheese, and lemon juice. Slowly add olive oil. Puree until smooth.

2  Season with salt and pepper.

3  Drizzle with olive oil and garnish with a whole roasted pepper, to let guests know that the dip is spicy!

4  Make the Melitsanozalata: Grill eggplants until charred. Let cool and peel.

5  Chop eggplant roughly and add the rest of the ingredients. Mix together. Season with salt and pepper.

6  Drizzle with olive oil and garnish with tomatoes and parsley.

7  Make  the Tzatziki: Using a box grater, grate cucumber and squeeze out as much water as possible.

8  Mix cucumber with the rest of the ingredients until well blended. Season with salt and pepper. Drizzle with olive oil and garnish with an olive.

Photography by Miguel Nacianceno | Recipe by Robbie Goco of Cyma Restaurants | Styling by Paulynn Chang Afable | Props From Rustan's Department Store (white plate with embo