Greeks love to impress their guests on both casual and special occasions with hot and cold finger food, from dips and nibbles to complex pies and gourmet dishes. Therefore, they have invented several cool and creamy sauces to serve as starters and cocktail party spreads or as condiments to accompany their mains and pitas.
This category includes tzatziki (Greek yogurt and cucumber dip), skordalia (potato mash and garlic dip), taramosalata (fish roe purée), tyrokafteri (spicy cheese and chillies dip), melitzanosalata (eggplant purée), tahini and fava (yellow split peas purée).
Greek dips are eaten either on their own with bread or with crisp raw vegetables. They are widely available from delicatessens but are still fairly expensive. Homemade ones always taste better and there are as many versions available as there are cooks.
Neos Kosmos has picked out the easiest and tastiest recipes so you can create titillating treats for your friends and family.

Tzatziki – Greek cucumber & yoghurt sauce

Cool and creamy, this tangy cucumber dip flavoured with garlic is the perfect complement to grilled meats and vegetables. It’s served on the side with warm pita bread triangles for dipping, and is also used as a condiment for souvlaki.

Ingredients:

3 tablespoons olive oil
1 tablespoons vinegar
2 cloves garlic, minced finely
1/2 tablespoons salt
1/4 tablespoons white pepper
1 cup Greek yoghurt, strained
1 cup sour cream
2 cucumbers, peeled, seeded and diced
1 tablespoon chopped fresh dill

Method:

1. Combine olive oil, vinegar, garlic, salt and pepper in a bowl.
2. Mix until well combined. Using a whisk, blend the yoghurt with the sour cream.
3. Add the olive oil mixture to the yoghurt mixture and mix well.
4. Finally, add the cucumber and chopped fresh dill.
5. Chill for at least two hours before serving.
6. Garnish with a sprig of fresh dill just before serving.

 

Tyrokafteri – feta cheese and roasted red pepper dip

Spice things up with this simple and extra tasty Greek feta cheese dip. A very rustic, ethnic Greek dish, great for every occasion. Tyrokafteri can also be used as a substitute for a sauce for grilled meats, or as a dip for vegetables or even as a party snack, easily prepared in only 10 minutes.

Ingredients:

300g feta cheese
2 tablespoons olive oil
2 tablespoons red vine vinegar
1 spicy red pepper (or more according to your preference)

Method:

1. Remove the stem and seeds from the pepper, and chop finely. If you have some extra time, roast or slightly fry the pepper before chopping.
2. Cut the feta cheese into cubes and place in a bowl, add the chopped pepper and begin mixing using a hand mixer.
3. Gradually add the vinegar and olive oil, whilst mixing at medium speed.
4. Store the feta cheese dip covered in the fridge for up to 4-5 days.

Skordalia – garlic dip

Skordalia is a famous tasty garlic dip that is a delicious accompaniment to fried fish or vegetables. It can also stand alone as a dip for pita bread.
There are many variations on the recipe – some make it with potatoes, others add ground almonds for texture.
What follows is a family recipe – which is simply bread, garlic, oil and vinegar with a little bit of salt and pepper as seasoning.
It’s easiest to make this in a food processor or blender, but the traditional method of beating the ingredients in a mortar with a pestle would work just as well.

Ingredients:

12 slices day-old white bread, crusts removed
6 cloves garlic, peeled
1/2 tablespoons coarse sea salt (or to taste)
1/4 tablespoons freshly ground black pepper (or to taste)
1/2-3/4 cup olive oil
1/3 cup white wine vinegar

Method:

1. Dip the bread slices in water to moisten and then squeeze out excess water.
2. To the bowl of a food processor, add the bread and garlic and process until it forms a smooth paste. Add the salt, pepper and vinegar.
3. With the machine running, slowly drizzle the olive oil until a smooth emulsion forms. You may need all of the oil or a bit less, it depends on the thickness of the bread that you used.
4. Adjust your seasoning as needed.
5. This dip can be served chilled or at room temperature.


Taramosalata – carp roe spread

The Greek appetiser table would not be complete without this traditional spread.
You can find carp roe caviar or tarama to complete this recipe in jars at most Greek or Middle Eastern markets.

Ingredients:

8 slices of day-old white bread, crusts removed
4 tablespoons Tarama (carp roe caviar)
2 tablespoons finely minced onion
3/4 cup olive oil
5 tablespoons fresh lemon juice

Method:

1. Remove crusts from bread and soak slices briefly in a bowl of water. Squeeze out excess water and set aside.
2. Add tarama and onion to a food processor or blender and mix for approximately a minute or until well blended.
3. Tear the bread into pieces and add to processor or blender. Mix until combined. With machine running, slowly drizzle the olive oil into the mixture to form a paste.
4. Add the lemon juice a little at a time and blend until smooth and creamy.
5. Serve taramosalata with pita triangles or other bread for dipping and enjoy with a glass of chilled ouzo.

This recipe can also be made using a traditional mortar and pestle.


Tahini – sesame seed paste

Tahini, or sesame seed paste, is a staple. It’s perhaps most notable for its essential role in making hummus, although its uses go far beyond that iconic dip.
But tahini can get pricey at the grocery store, and it’s sometimes bitter or rancid, even overly sweet after its long wait on the shelf.
You can make this pantry staple at home for a fraction of the cost following the easiest recipe there is.
Many tahini recipes call for grinding the sesame seeds and oil together all at once, however, grinding the seeds before adding the oil produces a smoother result.
Moreover, roasting raw sesame seeds gives the tahini a nuttier flavour.

Ingredients:

1 cup sesame seeds
2 tablespoons or more mild olive oil, a neutral oil such as grapeseed oil, and/or a small amount of sesame oil
salt (optional)

Method:

1. On the stovetop, place the sesame seeds in a dry frypan over medium heat, stirring them frequently with a wooden spoon. Toast the seeds until they are lightly coloured (not brown) and fragrant, about 5 minutes. Transfer the toasted sesame seeds to a large plate or tray and let them cool completely. Alternatively, toast the seeds in the oven: Preheat the oven to 180°C. Spread the sesame seeds on a rimmed baking sheet. Toast the seeds, stirring once or twice, until they are lightly coloured (not brown) and fragrant, about 5 minutes. Transfer the toasted sesame seeds to a large plate or tray and let them cool completely.
2. Place the sesame seeds in a food processor fitted with the S-blade. Alternatively, you can use a mortar and pestle or a blender, although success may depend on the particular blender.
3. Grind the sesame seeds in a processor for 2 to 3 minutes until they turn into a crumbly paste.
4. Add 2 tablespoons of oil to the food processor. Process for 1 to 2 minutes, scraping down the sides as necessary, until the mixture forms a thick and fairly smooth paste. For thinner tahini, add more oil, 1 to 2 tablespoons at a time, and process until the desired consistency is reached.
5. Add salt to taste and process until combined.
6. To store, transfer the tahini to a jar or other airtight container. Store it in the refrigerator for a month or longer. If the mixture separates, stir the tahini to redistribute the oil. 7. Garnish with cinnamon, nutmeg and parsley


Fava – yellow split pea purée

Fava is an easy dish to make and its bright yellow colour is a pretty addition to any table. It can be served as an appetiser, meze, or side dish. Fava goes particularly well with dark leafy greens, salty dishes and fish. Look for the peas at a Greek grocer, or try an Indian market and look for yellow daal (moong).

Ingredients:

1 3/4 cups of yellow split peas
4 1/3 cups of water
1 tablespoon of sea salt
2 tablespoons of olive oil
chopped red onion to garnish, capers and extra virgin olive oil

Method:

1. Put the peas in a pot with water to cover generously. Bring to a boil and cook 5-10 minutes until froth rises to the top. Drain the peas and rinse well.
2. In a pressure cooker, add the 4 1/3 cups water and peas. Bring to a boil, seal, and when pressure reached, reduce heat to low and cook for 10 minutes. Use fast-release of pressure, and open the pot.
3. Purée the peas and liquid in a food processor bowl, and return to the pot.
4. Add oil and salt. Cook uncovered over lowest possible heat for 15 minutes until it becomes the texture of thick cream, stirring with a wooden spoon to prevent from sticking.
5. Serve at room temperature in shallow bowls topped off with olive oil and a tablespoon of diced onion.
Serves 8-10 as a side dish, more if combined with other mezethes or appetisers.

To store: Cover and set aside for 12 hours, then refrigerate in an air-tight container.

*Source: My Greek Dish, Greek Food