Trio of Greek Dips

Drizzle with a generous amount of olive oil and serve with grilled pita bread for a winning combo.


October 2011 | By Robby Goco of Cyma
Trio of Greek Dips
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at a glance

Main Ingredient

Vegetables

Type

Sauces, Spreads and Dips

Preparation Time

00:00:00


Date Published

October 2011

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.

For the Htipiti
Serves 6 to 8  Prep Time 15 minutes

For the Melitsanozalata
Serves 6 to 8  Prep Time 30 minutes

For the 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.

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

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.

Drizzle with olive oil and garnish with tomatoes and parsley.

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

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.




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