Came through dippin’ dip dip… Sorry had to let my inner Cardi B out. Super Bowl Sunday is right around the corner, which means it’s time to start planning the menu! I’ve got three super easy, quick, and semi-healthy dips for you. These dips aren’t too heavy, which makes them great appetizers to snack on while being guilt-free. They are my version of a Mediterranean 3-dip tray that I serve with some pita bread, beet crackers, tomatoes, peppers, and some artichokes!
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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 recreate it when we got back. My spin on baba ganoush was inspired when I tried making it with harissa oil. It turned out soo great that I add 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 left over, they’re great in falafel, gyros, salads, or as spreads for sandwiches.
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Spicy Feta Dip
Ingredients:
- 8 oz. Feta cheese
- 1 roasted red pepper
- 2 tbsp Sriracha
- 1 tsp red chili powder
- 2 cloves of garlic
- Salt to taste
Directions:
- Blend all the ingredients together in a food processor until all the ingredients have mixed thoroughly.
- Serve!
Tzatziki
Ingredients:
- 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
Directions:
- 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 cheesecloth or a paper towel squeeze out all the additional water.
- In a medium bowl add all the ingredients and mix really well.
- Serve with your favorite pita bread!
Baba Ganoush
Ingredients:
- 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 Zaatar spice (optional)
Directions:
- Pre-heat the oven to 400 degrees.
- With a fork or knife poke holes all over the eggplant then foil the eggplant and bake in the oven for 20-30 minutes.
- 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.
- 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.
- Top the baba ganoush with some more olive oil and a sprinkle of zaatar spice.
- Enjoy!
NOTES:
- You can find the Zaatar spice at your local grocery store in the international isle, Amazon, or world marker.
- You can serve them with pita chips, stone fire mini naan, cucumbers, olive, the options are endless!
- I used Presidents brand feta, but any brand will work just as well.
- Taste the feta dip before adding the salt, as feta is salty cheese.
