Mediterranean Dip


This raw vegetable and feta dip is perfect for a party before fall weather hits. Unfortunately, I cannot remember where I found the recipe for this Mediterranean-inspired dip. I’d typed it in MS Publisher, and recently found it on my computer. Typically I’d have added some notes, and certainly show credit, but nothing.

Honestly, I changed it so much that it’s not the same recipe, but has most all of the original ingredients. This recipe intrigued me because the ingredients are puréed.

On this blog I have made a layered Mediterranean spread, which is a Greek version of Southwestern 7-layer spread. Nothing is puréed except the hummus Layer.

I’ve started a new thing lately, when I serve a dip to a small group. I like to have guests serve themselves from the main bowl into their own little bowl. That way, they can double-dip, drool, and spill their chips in the dip, and it doesn’t affect anyone else!

Mediterranean Dip

2 cucumbers, peeled, sliced lengthwise, seeds removed
2 garden-ripe tomatoes, cored, coarsely chopped, seeded
2 ounces Kalamata olives, pitted
2 ounces black olives, pitted
5 ounces baby spinach (about 4 loosely packed cups)
8 ounces plain Greek yogurt*, strained
1 tablespoon good olive oil
1 small clove garlic, peeled
1/2 teaspoon salt
8 ounces feta or goat cheese
1 teaspoon fresh oregano, finely chopped
Juice of 1/2 small lemon
Finely chopped purple onion, optional
Chopped fresh parsley, optional
Toasted pine nuts, optional
Pita chips, or pita crisps, or pita bread

Before I began, I prepared the cucumbers and tomatoes and let them drain on paper towels.

I even dried off the olives and feta.

Pulse the cucumber, tomatoes and olives in a food processor, but don’t overprocess. Transfer to a colander to drain. I used paper towels to “dry” up the mixture as much as possible, before finishing the dip.

Clean out the food processor, than add the spinach, yogurt, olive oil, garlic and salt and purée. Add half of the feta cheese and purée again. The mixture doesn’t have to be completely smooth.

Transfer the spinach mixture to a large bowl using a rubber spatula. Crumble in the remaining feta, lemon juice and oregano. Give it a stir, then add the cucumber-tomato-olive mixture.

Fold until smooth, check for seasoning, then place in serving bowl.

If desired, sprinkle dip with finely chopped purple onion, chopped parsley or toasted pine nuts. Or all three!

Have you ever had naan dippers?! They’re perfect for this dip, as well as Stacy’s simply naked pita chips – a favorite of mine.

I also cut up some cucumbers and red bell peppers for serving.

This dip is fabulous, and much prettier than I expected it to be. Just whatever you do, don’t eat the dip hovering over the serving bowl!!!
(Sorry, pet peeve of mine.)

* To drain yogurt, I just turn it upside-down on paper towels in a colander; it gets much firmer after two hours.

53 thoughts on “Mediterranean Dip

    • Oh no! You can’t get them there? That is sad. But, like we’ve talked about before, I wish I could have access to your seafood!

    • That’s certainly true! We’re supposed to be in Africa right now, so we’re definitely sad about not traveling. But this is a great dip.

    • It was really water. So no, I didn’t do anything with it. I doubt it would even be nutritious water. When I make this again, I’ll use a soft cheese like a chèvre, because the dip will be creamier and less watery.

    • No, that’s a terrible habit. And it’s my husband who does it!!! But the trick with the individual bowls works really well. I’m glad the dip came out pretty – I was worried it would all end up brown!

  1. Coming from the Mediterranean myself, I’m very partial to all the ingredients in this dip, though I can’t think about any country in the region that serves it. I’m guessing it’s an American interpretation. Will give it a try soon! :)

  2. Mimi, love this idea and it comes at perfect timing. It’s the big birthday month and we will certainly celebrate with this healthy veggie dip and extra veggies too. Love that it is low carb but this would be great smeared on flat breads too.

  3. You have my mouth watering with all the flavors of this dip and how fresh it is. What a great ingredient list! I love that you have individual servings when you set them out. So much more convenient for everybody. Thanks for sharing.

    • You are so welcome! I was actually surprised about how good this ended up being, and how pretty it was. I was a bit worried about the color!

  4. It looks scrumptious and for me with Summer coming this will be lovely in the cool of the evening after a hot day.
    I think the Spinach saved the day with the colour!
    Thanks Mimi for another yummy addition to the recipe file. :))

    • I think you’re right about the spinach color. I was so worried before that step that the dip would look brown! But it’s truly good and i like that it is on the healthier side.

  5. I totally see what you mean about being intrigued with the pureed nature of this recipe. (I bet it would be delicious in a non-pureed form, too.) I love Mediterranean flavors, and this dip sounds fantastic, Mimi!

    • I was mostly worried about the color! But it turned out great, and so good. Instead of feta I will use a creamy goat cheese next time.

  6. Great combination of flavors! I love that you have fresh Greek oregano – do you grow it in your garden? I do a lot of individual bowls of dip, too. I like your idea of letting them serve themselves… but for now, during you-know-what, I will give them a pre-filled bowl that they can enjoy from 12 feet!

      • No, it makes total sense. I took the left over, after taking photos, to my friends, and we enjoyed the dip the most spreading on the naan dippers and pita bread pieces. So I can totally see that, especially when it’s creamier.

    • I guess I can do a pre-filled bowl as well, you just are never too sure who likes what… except during you-know-what, only four people have been to my house and us to theirs, and I do know what they like and dislike! Fill ‘em up!

    • I understand, cause I’ve never seen anything quite like this. But it works! The small bowl idea is mostly because of my husband….

  7. I’m with you on serving dip in individual bowls. Particularly these days (although we’re having outdoor-only gatherings, and very, very small ones at that — like one other couple). Anyway, I’m always up for a new dip recipe, and this one looks fantastic. Thanks!

    • I was actually surprised at how good this turned out. I mean, I love all of the ingredients, but pureed together seemed odd. Yes, these days… sheesh. I miss parties!

  8. I am a dip lover! And this one sounds absolutely delicious! I love all of the flavors of feta, olives, and the fresh tomatoes and cucumbers! Thanks for this yummy recipe.

    • It’s really good. I would use a creamy goat cheese instead of the drier feta. I think it would make the dip a little less “wet,” even though I did try to dry out the tomatoes and cucumbers!

  9. Ok, first of all, LOVE LOVE LOVE your idea of having guests serve themselves from a main dip bowl to their own individual bowls. That’s absolutely GENIUS, and I am so doing that from now on. With an amazing dip like this, you need to be able to double dip! This is exactly the type of dip I can’t stop eating haha. All the veggies, greek yogurt, and the feta just sound so fresh and delicious. Can’t wait to give it a try!

    • I can never stop eating any kind of dip! So I know what you mean! This one really came out well, and it ended up being pretty, which made me happy!

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