dips platter

4 Simple and Delicious Mediterranean Dips

Try these delicious Mediterranean dips for any occasion. You don’t need a good reason.

So simple to make, often under 15 minutes, and you’ll love how they bring in the Mediterranean sunshine right in your kitchen 🙂


Out of all the Mediterranean dips, a teaspoon of Tzatziki takes me back to Greece in a heartbeat. 

Simple ingredients and so easy to make, serve this Mediterranean dip with just about anything!

Recipe Greek Tzatziki Mediterranean Dip

Prep time 15 minutes | Chill: 1h | Serves 5 


1 small cucumber – or ½ if using a big cucumber

2 cups greek yogurt

2 tablespoons fresh chopped dill

1 tablespoon extra virgin olive oil

1 garlic clove crushed

2 tablespoons juice from fresh lemon

Salt and pepper to taste


1. You can deseed the cucumber if you wish, although it’s not necessary. To deseed, just cut the cucumber in half lengthwise, and use a small teaspoon to scrape the seeds down the middle.

2. Finely grate the cucumber and squeeze out the excess water. This step is essential. Otherwise, your dip will be watery. Use a fine cloth or simply squeeze the excess with your hands.

3. Whisk together all the other ingredients with the grated cucumber. 

4. Chill for 1 hour.

You may end up making a double batch! 

Keeps in the fridge for a couple of days.



Aioli is best known to accompany the famous aioli dish served in the south of France, but there are many other ways to enjoy this delicious Mediterranean dip.

You can make it creamy smooth or very thick by adjusting the garlic and oil you put in.

The dipping sauce aioli means” garlic and oil, “and the dish by the same name is very popular in the south of France. 

The base of this very popular dish is fresh fish, steamed vegetables, and a boiled egg, but variations do exist, of course.

And it’s no different for the aioli sauce – you’ll also find different versions along the Mediterranean in France and Spain.

Here’s an Easy Recipe on How To Make Aioli ?

Recipe Aioli Mediterranean Dip 

Prep Time: 30 minutes | serves: a small bowl


20 cl olive oil 

1 egg 

3-4 garlic cloves crushed

1-2 tsp of lemon juice

A pinch of salt


1. Crush the garlic well. Use 4 cloves if you want a garlicky punch in your dipping sauce. Otherwise, use 3 cloves.

2. Place the egg yolk, crushed garlic, and salt in a small bowl.

3. Mix in a few drops of olive oil to coat and mix by hand for about 1 minute.

4. Add a few more drops and continue mixing for another minute.

5. Continue this process of adding only a few drops and mixing until your aioli base because thick and you’ve used half the olive oil.

6. At this point, your sauce will be thick. Now you can pick up the speed a bit and continue mixing little by little with the rest of the olive oil.

7. Add the lemon juice to your liking. 

Note: Keeps in the fridge for 2 days.

Variations: If you’re short on time and want an aioli dipping sauce quickly, then follow the same process as above but use a blender. Add an extra whole egg and 100ml extra of olive oil. 

This aioli Mediterranean dip is excellent, of course with its original dish, but also with potatoes, veggies, or fresh bread.


Pesto has its origins in Genova, Italy, but it’s known all over the south and loved worldwide.

Of course, since its spread to so many Mediterranean countries and beyond, each place has its own version. 

Pesto on pasta is a classic! But try smothering this Mediterranean dip over delicious baked bread or dip your fresh veggies for a robust taste of the Mediterranean.

And if you want to get really adventurous, crush a few pistachios in the mix!

Recipe for Mediterranean Pesto

Prep Time 15 minutes | Serves: 1 cup


Extra virgin olive oil 

2 fresh bunch of basil leaves

2 garlic cloves

A handful of pine nuts (optional)

½ cup freshly grated parmesan

Salt and pepper to taste

HOW TO with pestle and mortar:

1. Peel and chop the garlic cloves. Break up the basil leaves and pound both until it forms a paste. It takes a little effort, but it’s so worth it!

2. Slowly add the olive oil and continue blending until consistent.

3. If you choose to use the pine nuts: toast them lightly and add them to the mixture. Continue to pound until all ingredients are well blended.

4. Transfer to a bowl. Add 1.2 parmesan to the mixture and continue blending until you get a creamy consistency.

5. Drizzle more olive oil if needed. Add salt and pepper to taste. 

If using a food processor: Add the garlic, basil leaves, and pine nuts. Mix until well blended and creamy. Add enough olive oil, salt, and pepper to taste. Place in a large bowl and mix in the grated parmesan.

Variations: Some Mediterranean countries do not use parmesan or pine nuts. The pesto dip recipe below is a variation, so you can try both ways and decide for yourself.

Note: Freeze this delicious Mediterranean dip for 3 months. Place it in an airtight container topped with olive oil and blend in the parmesan if using when ready to use.

Place pesto dip in an ice cube tray and cover tightly to let out all the air before freezing for single servings.


There aren’t enough meals to test all the excellent Mediterranean dips! 

But don’t let this one get away. 

It’s simple, easy, and delicious especially with a lemony zest to top it off. 

Make a healthy veggie platter, add pita crisps or thick delicious bread. 

Anything goes here. 

Recipe for White Bean Dip

Prep Time 15mn | Serves: 5


1 can of white beans drained and rinsed well under cold water

1 tablespoon olive oil

4 tablespoons juice from fresh  lime or lemon 

2 garlic clove crushed 

Salt and white pepper to taste

Water optional: only if want to thin out the mixture

Can also add:

-More crushed garlic if you’re a garlic lover

-Sprigs of chopped cilantro

-Springs of chopped basil

-A few tablespoons of rosemary and thyme

-A large tablespoon of Herbs of Provence

-A few teaspoons of cumin, curcuma, onion powder…

The possibilities are endless according to what you like 🙂


1. Mix all ingredients and blend until completely creamy. 

How simple is that? 🙂

The easiest way is in a food processor, but if you don’t have one just use a fork and a little more energy. 

It won’t be as creamy, but all the delicious flavors will still make your tastebuds travel.


As with many Mediterranean dips, this Moroccan blend can also double as a starter salad before a meal. 

So dice big or tiny accordingly. 

This delicious dip with its deep red color and lovely infused flavors will make you travel to Morocco in a teaspoon.

Recipe for Taktouka Mediterranean Dip

Prep Time 15mn |Cook 30 |Serves 4


¼ cup olive oil

5 fresh tomatoes, peeled and chopped small

1 large green pepper, peeled and diced small

1 large red pepper, peeled and diced small

4 garlic cloves crushed

2 tbsp paprika

1 tbsp curcuma (it’s optional. I just love it everywhere)

2 tbsp cumin

Sprigs of fresh parsley chopped

Salt and pepper to taste

Learn how to roast and peel the pepper skin


1. Place all ingredients, except the herbs, over medium heat

2. Stir and press the tomatoes until they become soft and all ingredients blend well together. About 20-30 minutes.

3. Add the sprigs of herbs when done.

Notes: Can be served hot or cold. Keeps in the fridge for 3  days. You can make it ahead of time; the flavors will be deliciously infused.

So What’s Your Favorite?

We all have likes and dislikes, certain tastes that we can’t get enough of, and others that we say No Way!

But I hope you’ll try at least a couple of these delicious and easy-to-make Mediterranean dips and find ones that help your tastebuds travel to Greece, France, Morocco, and all along the Mediterranean 🙂

Don’t forget to let me know how it turned out!


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