Mediterranean 3 Dip Tray

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Came through dippin’ dip dip.. sorry had to let me inner Cardi B out. I’ve got 3 super easy, quick, and semi- healthy dips for you. These dips aren’t too heavy, which makes them great appetizers to snack on guilt free in the summers heat. They are my version of a Mediterranean 3 dip tray. I serve the dips with some pita bread, beet crackers, tomatoes, peppers, and some artichokes! The options are endless.

Spicy Feta Dip

The spicy feta dip was something I had when my husband and I were in Greece for our honeymoon. It was so so so good that I had to re-create it when we got back.

Baba Ganoush

My spin on baba ganoush was inspired when I tried making it with harissa oil. It turned out great; I also added some red chili powder, for the perfect amount of heat.


The tzatziki dip is the perfect way to cool down from the other two spicy dips. I feel like it is the Greek version of raita! If you have any of the dips leftover it’s great in falafel, gyros, salads, or as spread for sandwiches. It would be perfect to have at your next bbq as well.

Stay happy, stay hungry!

Spicy Feta dip:


  • 8 oz. Feta cheese
  • 1 roasted red pepper
  • 2 tbsp Sriracha
  • 1 tsp red chili powder
  • 2 cloves of garlic
  • Salt to taste


  1. Blend all the ingredients together in a food processor until all the ingredients have mixed thoroughly.
  2. Serve!



  • 1 ½ cup Greek yogurt
  • 1 medium cucumber, grated
  • ½ lemon juiced
  • 2 cloves garlic, grated
  • 1 tbsp dill, chopped
  • ¼ tsp dried mint powder
  • ½ tsp black pepper
  • 1 tsp olive oil
  • Salt to taste


Put the grated cucumber in a strainer, add salt and let them sit for about 5 minutes, this will help release all the extra water from the cucumber. Then in a cheese cloth or a paper towel squeeze out all the additional water.

2. In a medium bowl add all the ingredients and mix really well.

3. Serve with your favorite pita bread!

Baba Ganoush:


  • 1 large eggplant
  • 2 garlic cloves
  • ½ lemon, juiced
  • 2 tbsp tahini paste
  • 1 tbsp parsley, chopped
  • 1 tsp red chili powder
  • 2 tbsp olive oil
  • Salt to taste
  • Pinch of Za’atar spice (optional)


Pre-heat the oven to 400 degrees.

2. With a fork or knife poke holes all over the eggplant then foil the eggplant and bake in the oven for 20-30 minutes.

3. Place the baked eggplant into a bowl and saran wrap the bowl closed, this will help peel the skin easily. Once the eggplant has cooled, peel off the skin.

4. Rough chop the eggplant, then in a blender or food processor add the rest of the ingredients and blend until the baba ganoush is of a smooth creamy consistency.

5. Top the baba ganoush with some more olive oil and a sprinkle of za’atar spice.

6. Enjoy!


  • You can find the Za’atar spice at your local grocery store in the international isle, Amazon, or world marker.
  • You can serve them with pita chips, Stonefire mini naan, cucumbers, olive, the options are endless!
  • I used President’s brand feta, but any brand will work just as well.
  • Taste the feta dip before adding the salt, as feta is salty cheese.

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