Whenever I have friends over, I like to go beyond the usual meat-and-cheese plate and put together a spread that feels a little more Mediterranean and creative without being complicated. 

Over the years, I’ve built a few go-to menus that always get oohs and aahs, and after this whipped feta cheese recipe took off on social media last year, I added this version to the mix. Now I get the same question every time: “Is the recipe on the blog?“

It’s popular for a reason: it’s incredibly versatile. Serve it as a cheese dip, spread it under roasted vegetables, or thin it into a sauce; top with savory herbs and spices or go sweet with honey and nuts. 

Think of this creamy feta recipe as a simple base you can dress up a dozen ways. After months of testing, I’ve dialed in the texture so it delivers every time.

Ingredients You’ll Need

You only need four main ingredients to make this whipped feta recipe, so choose the best ones you can find, as their flavor really shines through. 

You can find the exact measurements in the recipe card below, but here are some notes from my testing:

Feta Cheese: For the creamiest whipped feta cheese, start with an 8-ounce block of feta packed in brine. You can use either cow’s milk or sheep’s milk feta, but the most important thing is choosing one you like for its flavor, creaminess, and saltiness.

I do not recommend pre-crumbled feta because it often contains caking agents that make the dip grainy. Since we will be blending everything in the food processor, there is no need to buy it pre-crumbled.

Greek Yogurt: Some whipped feta recipes call for cream cheese or sour cream, but I prefer using whole milk unsweetened Greek yogurt for a lighter, tangier base. 

Because it’s thicker and less watery than regular yogurt, it keeps the dip extra creamy while adding a subtle tang. For the best texture, avoid fat-free or 2% yogurt.

Olive Oil: Use your favorite extra virgin olive oil. It doesn’t have to be fancy or expensive, just something you like, since the flavor really shines through.

Lemon zest: Adding a little lemon zest brightens the dip, brings fresh aromatics, and adds a bit of tang.

Optional Add-Ins: I wanted to make this recipe with minimal ingredients, so it is quick and easy to put together. However, if you’d like, you can also add a clove of fresh or roasted garlic for a mild garlic flavor and a squeeze of lemon juice for a bit more tangy flavor.

How to Make Whipped Feta Cheese

Whipped feta comes together in just minutes, and the key is blending it just enough to achieve a smooth, creamy texture without overblending. Here’s how I do it step by step:

Step 1: Prep the feta: First, drain the brine, pat the block dry to prevent a watery dip, and break it into large chunks. This way, there is no excess moisture, and it can blend smoothly. 

Step 2: Blend: Add the feta, Greek yogurt, and lemon zest to the food processor or blender. Turn on the processor and slowly pour in the olive oil through the feed tube. 

Pouring the olive oil slowly helps the cheese and yogurt emulsify into a silky mixture. If you’re using a high-power blender, blend for a shorter time, as it will thin out more quickly.

Step 3: Scrape halfway through blending: For a smooth and evenly blended whipped feta, stop the machine and scrape the sides with a spatula once or twice during the whipping process.

Doing this also helps with gauging the texture. I thought that 40-45 seconds of blending yielded the perfectly silky and smooth texture, but you can adjust the blending time according to your preference.

Step 4: Serve and garnish: Spoon into a bowl and finish with olive oil and your favorite toppings.

Ways to Customize Whipped Feta with Different Toppings

While this feta spread is perfectly delicious on its own, adding toppings is an easy way to dress it up and make it feel new every time you serve it. Choose a savory or sweet topping below and make it your own:

• Savory Toppings: Sprinkle with fresh parsley, mint, or dill, plus a pinch of sumac, red pepper flakes, black pepper, or Aleppo pepper. You can keep it light, as I did in the photos, or spread it on a platter and layer on more herbs for a dramatic look.
• Sweet Toppings: Drizzle a little honey and a handful of toasted pine nuts or crushed pistachios for a more dessert-like spread.
• Spice Blends: If you prefer a lighter approach, sprinkle it with a pinch of my Mediterranean Seasoning or za’atar for an even more Mediterranean dip. Both bring a subtle herby flavor without overpowering the dip.

Notes from My Kitchen: What I Learned Making This Recipe

After plenty of testing (and a few grainy batches), I’ve figured out what makes whipped feta turn out silky and creamy every time. Here are the tips I wish someone had told me from the start:

• Use a block of feta cheese: A block of feta in brine is creamier and fresher, while pre-crumbled feta often contains caking agents that make the dip too grainy.
• Taste your feta first: Some feta cheese sold at supermarkets can be very salty. Since this dip relies on just a few basic ingredients, it would be hard to mask that, so it is best to taste it before whipping it.
  • Too salty? Place the block in an airtight container with enough water covering it and let it sit in the fridge for a couple of hours or overnight. This helps reduce some of the excess salt.
• Bring to room temperature: If possible, remove your feta from the fridge 5-10 minutes before blending. This is optional, but it will make your dip blend smoother. 
• Food processor or blender: I prefer using a food processor because it allows for easier control over texture and thickness. In contrast, a blender (especially a high-speed blender) blends faster, which may result in a runny creamed feta cheese dip. Therefore, if you are using a blender, pulse and check often instead of running the machine continuously.

How To Serve Whipped Feta

Don’t get me wrong, this is a wonderful appetizer dip served with fresh veggies like radishes, cucumbers, and bell peppers. However, there are many other ways to use it in your daily cooking, especially if you are a fan of Mediterranean cuisine.

Here are some of my go-to ideas:

• Build a Mezze Platter: Serve your freshly made feta yogurt dip alongside other classics, such as Mediterranean Hummus, Tzatziki Sauce, Baba Ganoush, and fresh vegetables, warm Pita Bread, or pita chips.
• Add it to any platter: This recipe is not just for a mezze platter. It is wonderful for any meat, cheese, or even seafood platter. I especially love it in my Smoked Salmon Platter.
• Sandwich or Wrap Spread: Use it as a substitute for mayonnaise or other spreads in your favorite sandwiches and wraps. I love spreading it on lavash bread and then adding some Adana lamb kebab or Chicken Kofta before rolling it into a wrap.
• As a Creamy Base: Spread a generous layer on a plate and top with roasted, grilled, or even air-fried vegetables. I love pairing it with my Harissa Carrots or Grilled Eggplant whenever I want an impressive side dish, or my Air Fryer Beetroot during the holiday season when I need a pop of color on the table.
• With Grilled Meats and Kebabs: Serve it alongside Middle Eastern classics like Shish Tawook, Chicken Shawarma, or Lamb Kebabs for a cool, creamy contrast.
• For Grain Bowls: Add a dollop over any of your Mediterranean bowls as a sauce. It works wonderfully with my CAVA Bowl and Chicken Shawarma Bowl.
• Over toast with Eggs: Spread it on toast and top with fried or poached eggs, or serve it alongside Turkish Eggs for a savory breakfast or brunch.

FAQs

Other Mediterranean Dips and Feta Recipes You Might Like

If you enjoyed this feta Greek yogurt dip, you might also like these other feta-packed and Mediterranean-inspired recipes I make regularly. They’re just as fresh and simple to make:

• If you love that restaurant-style creaminess and sauces, try the cult favorite CAVA Feta recipe. It’s another wonderful dip (or topping) made with feta, roasted onions, jalapenos, and garlic.
• If you want something cozy and baked, my Spinach and Feta Borek has a super crisp dough, melty feta, and is perfect for when you are having people over. 
• And if you are in the mood for something refreshing, my Watermelon Cucumber Salad with cucumber, feta, and fresh mint is perfect for warm weather.

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Photos by Tanya Pilgrim.

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Whipped Feta Dip Recipe

This quick 5-minute whipped feta dip is made with just 4 simple ingredients. Creamy, tangy, and perfect for spreading or dipping.

Course Appetizer

Cuisine Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 servings

Calories 228kcal

Author Aysegul Sanford

Ingredients

• 8 ounces feta cheese whole block (both cow's milk or sheep's milk feta would work)
• ½ cup Greek yogurt unsweetened & whole milk/full fat
• 1 teaspoon Zest of a lemon
• 2 tablespoons extra virgin olive oil plus more for drizzling on top

Optional toppings

• Handful of fresh herbs such as parsley, dill, and mint
• Pinch of Sumac or red pepper flakes

Instructions

• Break the feta into large chunks and place it in the bowl of a food processor fitted with the metal blade.
  
• Add in the Greek yogurt and lemon zest.
• Turn the food processor on. While it is blending, slowly add olive oil through the tube.
• Blend until smooth, no more than 40-45 seconds, stopping halfway through to scrape the sides as needed.
  
• Transfer to a bowl and garnish with fresh herbs. Finish with a light drizzle of olive oil and a sprinkle of sumac or red pepper flakes.

Notes

• Yields: This recipe makes about 1 ½ to 1 ¾ cups whipped feta, ideal for four servings. The nutritional values below are per serving and do not include calories from the optional vegetables and pita bread shown in the pictures.
• Feta: Use a mildly salty block of feta for the best whipped feta recipe.
• Storage: Transfer leftovers to an airtight container and store in the fridge for 3-4 days. Give it a stir before serving.
• Troubleshooting Consistency and Texture: You have two variables to consider here: the amount of yogurt used and the blending time.
  • For a thicker dip, use ½ cup of yogurt, as written in the recipe.
  • For a looser, more sauce-like, spreadable texture, add ¼ cup more (a total of ¾ cup) yogurt.
  • Too grainy? Blend it a bit longer by stopping and scraping the sides a few times.

Nutrition

Calories: 228kcal | Carbohydrates: 3g | Protein: 11g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 52mg | Sodium: 656mg | Potassium: 72mg | Fiber: 0.04g | Sugar: 1g | Vitamin A: 241IU | Vitamin C: 1mg | Calcium: 308mg | Iron: 0.4mg

What Is Turkish Ezme?

Ezme is a finely chopped Turkish tomato salad or dip that you can make in 10 minutes. Today, I’m sharing my mom’s version, along with the tips I’ve learned from her, to make it authentically spicy or more gentle.

This year, I made it my mission to share some of my favorite kebab recipes, and you simply can’t talk about kebabs without mentioning their ultimate pairing: Turkish ezme. 

Pronounced exactly as it looks, this bright tomato salad (or dip) is one of the most authentic dishes you’ll find alongside kebabs in Turkey.

Often described as a Turkish “salsa” by those trying it for the first time, for those of us who grew up with this simple dish, Turkish ezme is so much more. It’s refreshing, a little spicy, and the perfect companion not only to kebabs but to any grilled meats.

Originating from the regions best known for their kebabs, Gaziantep, Urfa, Adana, and Mardin, Turkish ezme is a staple that’s deeply woven into the kebab tradition. Each region puts its own spin on it; Gaziantep’s version (referred to as Antep Ezme) is usually spicier, while Urfa’s might lean more tomato-forward.

If you’ve ever been to a kebab restaurant, you’ll know what I mean. The moment you order, they don’t ask whether you’d like ezme on the side. They just bring it, often with a side of lavash or pita bread for scooping, along with other staples like cacik (pronounced ja-juk, aka the Turkish cousin of tzatziki) and hummus. It’s part of the ritual, and to me, it’s as essential as the kebab itself.

Traditional Turkish ezme is made with finely chopped onions, ripe tomatoes, and peppers mixed with red pepper paste, lemon juice, and a handful of spices. 

Depending on how it’s prepared, it can be spicy (called Acılı Ezme) or more mild if you remove the seeds of the peppers or cut back on the red pepper flakes.

Ingredients You’ll Need & Why They Matter

The ingredients in Turkish Ezme dip are simple, fresh, and rooted in the flavors of the Eastern Mediterranean. While it uses everyday ingredients, there are some nuances that I’d like to share to ensure your version is as close to the original.

Yellow Onion: Traditional Ezme is made with yellow or white onions. At first, a whole onion may seem like a lot, but once it’s finely chopped and mixed in, it melts into the salad and gives just the right balance. 

While not traditional, red onion would also work, but it would have a slightly sweeter flavor.

Garlic: The authentic version of this Turkish dipping sauce does not use garlic, but my mom always did, so I am following in her footsteps. That small tweak is what makes my family’s version unique. It can be omitted if you are a purist.

Kosher Salt: I use kosher salt not only to flavor the overall ezme but also to soften the chopped onion and garlic. It also helps mellow their sharp, raw flavors.

Tomatoes: Authentic Turkish ezme is traditionally made with tomatoes from the Southeastern region of Turkey. Because of the hot, dry climate, those tomatoes are less juicy than what we often find here in the US.

For the best results, use firm, not overly ripe, tomatoes such as Roma, heirloom, or even cherry tomatoes. Whatever you choose, it’s important to remove the seeds.

Ezme should be juicy enough to scoop up with bread but not watery. If taking the seeds out feels like too much work, you can chop the tomatoes finely and strain them briefly through a fine mesh sieve to get rid of the excess liquid.

In the winter months, when good tomatoes are harder to come by, some people turn to canned whole peeled tomatoes. While that can work in a pinch, I find the taste of fresh tomatoes makes the biggest difference in capturing the true spirit of ezme.

Green Peppers: The authentic recipe uses Turkish sivri biber. The name literally means “pointed pepper,” and that’s exactly what it looks like: long, thin, and tapering to a point. 

Since I cannot get my hands on sivri biber here in the US, I use Anaheim, jalapeno, or serranos as an alternative. I remove seeds to keep the spice levels mild, but if you prefer yours spicy (and want to make an acili ezme recipe, as we say in Turkish), feel free to keep some.

Red Pepper Paste (or Tomato Paste): Red pepper paste is yet another traditional ingredient used in most kebab and meze recipes. I buy mine online. Tukas’s red pepper paste is my favorite. However, tomato paste is a good substitute.

Lemon Juice: Freshly squeezed lemon juice is the best, but if bottled juice is all you have on hand, that would work in a pinch.

Fresh Herbs: I kept the recipe simple and only used fresh parsley, but my mom always added a few tablespoons of chopped fresh mint and dill in addition to parsley. If you are growing your own herbs, this is a fantastic recipe to put them to good use.

Sumac: A sprinkle of sumac is the finishing touch for this Turkish salad. I buy sumac online, but you can find it in the Middle Eastern/Mediterranean section of your grocery store. If you can’t get your hands on it, you can omit it. Your salad will still taste great.

Urfa Chili Pepper (or Aleppo Pepper or Red Pepper Flakes): For a smoky finish, use the traditional Urfa chili (Urfa biber). If you prefer a bit more straightforward, less smoky, bright finish, use Aleppo chili (Pul biber). If you do not have either of those, a pinch of any red pepper flakes you have on hand would also work.

Optional Add Ins:

Classic Turkish ezme is usually made with the ingredients I listed above, but depending on the region and sometimes the creativity of the chef, you will find different variations. The add-ins below are not traditional in every version, but they are wonderful ways to build on the base and make it your own.
Pomegranate Molasses (optional): You’ll often see restaurants finish off this Turkish red sauce with a drizzle of pomegranate molasses, especially if they are serving it as a part of a meze platter. 

While it is an optional ingredient in this recipe, if you are into Mediterranean cooking, I highly recommend investing in a bottle. It provides a unique depth, a fruity tartness that can’t be replicated with just lemon juice.

When shopping for pomegranate molasses, look for a brand that lists only one ingredient: pomegranate concentrate. That way, you’ll get the purest taste without added sugar or preservatives. The one I always buy online is Eastanbul.

Olive Oil: A tablespoon (or two) of olive oil drizzled at the last minute makes it richer. I recommend an extra virgin olive oil that is mild in flavor, such as Garcia de la Cruz.

Walnuts: A close cousin of Turkish ezme is a dish called Gavurdağı Salatası. In some parts of Turkey, it’s common to add a handful of chopped walnuts, which makes the salad richer and adds a pleasant crunch. You can mix them in with the vegetables or simply sprinkle them on top as a garnish.

Pomegranate Seeds: For a beautiful pop of color, a juicy burst of sweet-tart flavor, and a delicate crunch that makes the dish feel even more special, you can add (2 tablespoons) pomegranate seeds.

How to Make Turkish Ezme?

Making this authentic recipe is surprisingly simple, and it all starts with fresh, high-quality ingredients. This Turkish dip gets its signature texture from chopping everything very finely by hand, which gives the salad its unique, crushed consistency. Here is how I make it in my kitchen:

Step 1 – Mince and Soften the Aromatics: On a large cutting board, finely chop the onion and garlic. Sprinkle them with kosher salt and gently knead the mixture with your hands.
Adding the salt not only helps soften the raw onions but also mellow their sharpness. Transfer the mixture to a medium-size mixing bowl.

Step 2 – Add the Fresh Vegetables: Using a sharp knife, carefully remove the seeds from the tomatoes and chop them finely. If you’d rather not fuss with seeding, chop them and give them a quick press through a fine mesh sieve to remove the extra liquid.

Next, remove the seeds from your peppers and chop them as finely as possible. When cutting peppers, I highly recommend wearing gloves if you have them. The oils can cause a burning sensation on your hands and sting really badly if you accidentally touch your eyes.

Transfer the tomatoes and the peppers to the bowl. Some cooks use a food processor for convenience, but I find it’s easy to over-process and end up with more of a puree of vegetables. I think hand chopping is worth the effort, especially if you are looking for the most authentic version of this Turkish red sauce.

Step 3 – Mix in the Flavorings: Stir in the red pepper paste (or tomato paste), lemon juice, chopped parsley, sumac, and Urfa chili flakes (if using).

Step 4 – Thoroughly Combine: Using a large spoon, gently mix everything together until all the ingredients are well incorporated and evenly coated. Don’t rush this step, as ezme should feel like one unified mix, not separate vegetables.

Step 5 – Finish and Serve: You can serve it straight from the bowl, but if you want to do it the way we do it in Turkey, then transfer it to a small to medium-sized oval plate. Drizzle with pomegranate molasses or olive oil (if using) and serve right away, ideally with some warm pita or lavash on the side.

Make Ahead and Storage Tips

Make Ahead: This Turkish dip actually tastes even better after it has rested. I often make it a few hours in advance and let it chill in the fridge so the flavors can deepen and meld.

Keep in mind that the juices will settle as they sit, so you may have to drain them before serving.

Storage: Leftover ezme keeps well for 2-3 days when stored in an airtight container in the refrigerator. Just be sure to give it a good stir before serving, and again, drain the juices as needed.

Freezing: This dish is best when enjoyed fresh, so I do not recommend freezing it as it will lose its signature texture when thawed.

Expert Tips from My Turkish Kitchen

Use a fine mince when chopping by hand: The secret to ezme’s classic texture is how finely everything is chopped. You don’t want big chunks in there. Take your time when chopping; it is part of what makes this recipe so good.

Dealing with excess juice: Earlier, I mentioned removing the seeds from the tomatoes to get the authentic texture that ezme is known for. But if you don’t mind some extra juice, that’s perfectly fine too. It will still taste fresh and delicious.

Using a food processor: My mom would probably turn in her grave if she saw me recommending a food processor when making ezme. Traditionally, everything is chopped by hand, and I still believe that’s the best way to get the right texture. That said, I know it can be a real time-saver, especially if you’re making a big batch.

If you do decide to use one, here’s what I recommend:

• Start with the harder vegetables (onions, garlic, peppers) and chop them finely before adding the softer tomatoes.
• Once you add the tomatoes, use short pulses instead of running the machine continuously. This helps you avoid ending up with a puree and keeps that slightly crushed consistency that makes ezme special.

Make it your own: Once you’ve made the basic recipe I shared below, try creating your version by adding a bit more heat (there is a reason people ask for ‘acili ezme’, the spicy version of this dish) or incorporating some of the optional ingredients I mentioned above.

How to Serve Turkish Ezme (The Ultimate Kebab Side Dish)

Ezme is one of those dishes that goes with almost everything. While it’s a classic alongside kebabs, its fresh, tangy flavor also makes it a great match for other Mediterranean favorites, from grilled meats to mezze platters.

• With Kebabs or Grilled Meats: Ezme is the ultimate side to dishes like Adana Kebab or Chicken Kebab. Its acidity and spice help balance the richness of the meat, which is exactly why it’s such a common pairing in Turkey.
• Part of a Meze Platter: Add it to a Mediterranean-inspired mezze platter alongside hummus, baba ganoush, and muhammara. Don’t forget the lavash, Turkish pide bread, or pita bread (or pita chips) for scooping! This dish is meant for sharing.
• As a Spread or Sandwich Topping: Use leftover ezme as a spread for sandwiches or wraps the next day. It’s especially good on my Grilled Lamb Burgers, adding a bright, tangy kick that makes them even more special.

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Turkish Ezme Recipe

This authentic Turkish Ezme is a refreshing tomato and pepper salad that pairs perfectly with kebabs or grilled meats. Quick, fresh, and versatile. Vegan, no-cook, and gluten-free recipe.

Course Side Dish – Salad

Cuisine Mediterranean

Diet Vegan

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 73kcal

Author Aysegul Sanford

Ingredients

• 1 yellow onion medium size
• 1 clove garlic finely minced
• 1 teaspoon kosher salt
• 4 medium tomatoes
• 2 green peppers Anaheim, jalapeño, or serrano, seeded
• 1 tablespoon Turkish red pepper paste or tomato paste
• 3 tablespoons lemon juice freshly squeezed
• ¼ cup fresh parsley chopped
• 1 tablespoon sumac
• ¼ teaspoon Urfa chili Aleppo pepper, or red pepper flakes (optional)
• 2 tablespoons pomegranate molasses optional

Instructions

• On a large cutting board, finely chop onion and garlic. Sprinkle with kosher salt and knead gently to soften. Transfer to a large bowl.
  
• Remove the seeds of your tomatoes and give them a fine chop. Alternatively, you can chop them first and strain through a fine mesh strainer to remove the juices. Transfer the tomatoes to the bowl.
  
• Chop the seeded peppers finely and add them to the bowl.
• Stir in the red pepper paste, lemon juice, parsley, sumac, and chili flakes (if using). Mix well to combine.
  
• If using, drizzle with pomegranate molasses and serve*.

Notes

• Yields: This recipe makes about 2 to 2 1/2 cups of ezme, which is ideal for serving 4 people. The nutritional values below are per serving.
• Storage: Leftovers will keep well for 2-3 days when stored in an airtight container in the refrigerator.
• *Let it rest before serving: It is optional, but if you have the time, chill it in the fridge for about 30 minutes before serving. This gives the ingredients a chance to mingle and develop deeper flavor. Just keep in mind that it will release some of its juices as it sits, so you may want to spoon out the excess liquid before bringing it to the table.
• Adjusting the spiciness: If you prefer your ezme to be on the milder side, I recommend taking the time to remove all of the seeds of your peppers and avoid using red pepper flakes.

Nutrition

Calories: 73kcal | Carbohydrates: 17g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 624mg | Potassium: 512mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1623IU | Vitamin C: 77mg | Calcium: 34mg | Iron: 1mg

FAQ’s

Other Turkish Salads You Might Like:

If you’re already convinced to make this Turkish ezme salad recipe, you’re already on your way to creating a fantastic feast. Here are a few more fresh and delicious Turkish salad recipes to serve alongside your grilled meats:

• My go-to Turkish summer salad, Piyaz, is A zesty and refreshing salad made with white beans, red onions, tomatoes, and parsley, all tossed in a simple lemon-olive oil dressing. It’s a perfect complement to rich, grilled meats.
• For a simple side salad that will pretty much work with any grilled meat and vegetable, look no further than my Turkish Shepherd Salad.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission, at no additional cost to you.

What is Tzatziki Sauce? (Beyond the White Gyro Sauce)

You know that question about your desert island food? Tzatziki would be mine. 

At its core, tzatziki is a yogurt-based dip made with strained yogurt (also known as Greek yogurt), cucumber, garlic, lemon juice, and herbs (typically dill or mint).

Referred to by many names, such as Greek Tzatziki sauce, Tzatziki Sauce, and Cucumber Yogurt Sauce, it can be served as a dip, a sauce, or even as a dressing. 

It pairs well with just about anything, from meat to gyros, to Turkish kebabs, to grilled or roasted vegetables.

While many people in the U.S. know it as the white sauce that comes with a gyro, that version is often heavier, sometimes made with mayonnaise or sour cream, and doesn’t always include cucumber. 

My homemade tzatziki sauce recipe is different here. It’s the real thing. The kind of tzatziki you’ll find on tables in homes across Turkiye, Greece, and beyond.

Essential Ingredients for Authentic Tzatziki (And Why They Matter)

The good news is that this easy tzatziki recipe requires only a few simple ingredients and comes together in minutes. You’ll find the full list in the recipe card below, but here are a few helpful tips to keep in mind when shopping:

Full-fat Greek Yogurt (also known as Strained Yogurt): I think the best yogurt for tzatziki is a whole-milk, plain Greek yogurt. It yields a rich and creamy tzatziki dip, a main characteristic of this Mediterranean sauce.  If your container has any liquid sitting on top, be sure to strain that out before using.

You can also use plain, unsweetened yogurt or even low-fat or fat-free yogurt, but the texture will be a bit looser compared to Greek yogurt.

Fresh Cucumber: Either Persian or English cucumbers work well. I like to peel them first, as some cucumber skin can be bitter. Still, it is a personal preference.

I grate them using the large holes on a box grater and then drain them in a mesh sieve. It might seem like an extra step, but thoroughly draining the grated cucumber helps eliminate excess liquid, giving you the thick, creamy consistency that this cucumber tzatziki sauce is known for.

Fresh Garlic Cloves: The traditional version of this Mediterranean yogurt sauce calls for fresh, finely minced garlic. I usually add two cloves per 1 ½ cups of yogurt, but feel free to adjust the amount based on your preferences. 

If you prefer a milder flavor, garlic powder is a fine substitute. Since it’s more concentrated, I recommend using about 1 teaspoon per 1 ½ cups of yogurt.

Fresh Herbs: I like using fresh dill, but fresh mint is another classic option. In Turkiye, it’s also common to use dried dill or mint if fresh isn’t available. That said, I think fresh herbs bring a brighter, more vibrant taste.

Fresh Lemon Juice: Just a squeeze is enough to brighten the flavors and balance the richness of the yogurt.

Kosher Salt and Black Pepper: You won’t need anything beyond basic seasoning here. Start with the amounts listed in the recipe and adjust to taste.

Extra Virgin Olive Oil (Optional): You won’t see olive oil listed in my recipe because my mom never used it. I find that thick, whole-milk yogurt gives the sauce all the richness it needs. However, if you’d like to add it, a tablespoon of olive oil per 1 ½ cups of yogurt is a good starting point.

How to Make Easy Homemade Tzatziki: A Step-by-Step Guide

Making a delicious tzatziki with yogurt, shredded cucumber, and lemon juice doesn’t require any special cooking techniques, so anyone can do it.

Step 1 – Grate and drain the cucumber: Using the large holes of a box grater, grate the peeled cucumber and transfer it to a fine-mesh strainer. Press down with a spatula to release the excess moisture. I usually let it sit for a few minutes to help the juices drain completely.

Once drained, you should have about 1 cup of grated cucumber.

Alternatively, you can wrap the shredded cucumber in a clean tea towel and squeeze it by hand to remove as much liquid as possible.

Step 2 – Whisk the yogurt base: In a medium bowl, combine the Greek yogurt, freshly squeezed lemon juice, minced garlic, salt, and black pepper.

Whisk until smooth and creamy. This is also a good time to give it a quick taste and adjust the seasoning if needed.

Step 3 – Add cucumber and herbs: Fold in the drained cucumber and fresh dill or mint. Mix until everything is evenly combined.

Step 4 – Cover and chill:
You can serve it right away, but if you have the time, cover and let it rest in the fridge for at least 30 minutes. This allows the flavors to meld and deepen.

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Easy Tzatziki Sauce Recipe

An easy tzatziki sauce recipe that you can make in minutes and serve with all your savory Mediterranean/Middle Eastern dishes.

Course Sauce

Cuisine Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 61kcal

Author Aysegul Sanford

Equipment

• 1 Fine mesh strainer
• 1 Box Grater

Ingredients

• 1 English Cucumber peeled (or 2 Persian cucumbers)
• 1 ½ cups Whole Milk Greek Yogurt unsweetened and unflavored
• 2 tablespoons lemon juice freshly squeezed
• 2 cloves fresh garlic peeled and minced finely
• 1 teaspoon Kosher salt
• ¼ teaspoon black pepper
• ⅓ cup fresh dill or fresh mint

Instructions

• Using the large holes of a box grater, grate the cucumber. Transfer it into a fine-mesh strainer and strain all of its juices, pressing it with a rubber spatula. Set aside.
  
• In a medium-size mixing bowl, whisk together yogurt, lemon juice, minced garlic, salt and pepper.
• Using a spatula, fold in the cucumber and dill. Transfer to a bowl.
  
• If you have time, cover with plastic, and let it sit in the fridge for a few hours before serving.

Video

Notes

• Yields: This recipe makes about 1 ¼ to 1 ½ cups of tzatziki sauce which is ideal for 4 servings as a condiment. The nutritional values below are per serving.
• Make Ahead: Make the recipe as written up to 2 days before serving. Place it in an airtight container and store it in the fridge. Be sure to give it a good stir before serving.
• Storage: This sauce will stay fresh for about 3-4 days. Simply place leftovers in an airtight container and keep them in the fridge. If you notice any liquid separation, just give your Tzatziki a good stir before serving.
• A word on olive oil: My recipe relies on rich yogurt for creaminess and does not require adding any olive oil, unlike some other tzatziki recipes. However, for extra depth, drizzle 1 tbsp extra virgin olive oil on top before serving.

•  

Nutrition

Calories: 61kcal | Carbohydrates: 7g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 31mg | Potassium: 245mg | Fiber: 1g | Sugar: 4g | Vitamin A: 381IU | Vitamin C: 9mg | Calcium: 105mg | Iron: 1mg

Expert Tips from a Lifelong Tzatziki Maker

This recipe is pretty straightforward, but there are a few things I want to point out so you can end up with the best tzatziki on your first try:

• Don’t skip draining the shredded cucumber: This is the single most important step when it comes to achieving that creamy texture tzatziki is known for. Yes, it’s an extra step, but it makes all the difference.
• DIY Greek Yogurt: If you don’t have Greek yogurt, you can strain plain yogurt at home. Just place a fine-mesh sieve over a bowl and line it with cheesecloth (a paper towel will also work in a pinch). Add the yogurt, cover it, and let it sit in the fridge for a few hours. The longer it sits, the thicker it becomes.
  Since plain yogurt has more liquid, I recommend using about half a cup more than the recipe calls for to account for the liquid that will drain.
• Avoid overmixing: Once you have folded in the cucumber and herbs, mix only until the ingredients are just combined. Overmixing can cause the cucumber to release more liquid, which may water down the sauce.
• Do not skip the chilling: To me, the secret to the best tzatziki sauce is letting it rest in the fridge. This time allows the flavors (especially the garlic and fresh herbs) to develop and deepen. Even just 30 minutes makes a difference, but planning for an hour or two can yield even better results.

How To Make Ahead and Store?

Make Ahead: You can make this Greek tzatziki sauce recipe a day or two ahead. Just be sure to transfer it to an airtight container and store it in the fridge.

Storage: Leftovers will keep for up to 3 days in the refrigerator. Give it a good stir before serving, and if any liquid has collected on top, simply pour it off or drain it before mixing.

Delicious Ways to Serve Tzatziki Sauce in Your Daily Cooking

I may or may not have been caught eating this Mediterranean classic with a spoon. All jokes aside, tzatziki is a staple for a reason. It pairs beautifully with just about any meat or vegetable dish that could use a cooling, creamy contrast. Here are a few of my favorite ways to use it:

Kabobs and Gyros: Simply drizzle it right on top! If you want to try something different, try drizzling this sauce over my Karniyarik recipe (aka Turkish Stuffed Eggplant), Greek Yogurt Chicken, Shish Taouk, or Baked Chicken Kabobs, Chicken Shawarma, or serve it with Turkish Kofte. 

Sauce for Burgers and Sandwiches: I love using it as a spread for Greek Lamb Burgers (pictured above) or my Chicken Pita Wraps. It adds a creamy contrast and brings everything together.

Vegetables and Vegetable Dishes: A dollop of tzatziki can turn simple roasted eggplant into a delicious appetizer. It’s also a great match for baked zucchini fritters, crispy falafel, or just about any veggie-forward dish you’d serve at a gathering.

With Salads: Tzatziki isn’t just a dip; it makes a fantastic, creamy addition to various salads. I particularly love a dollop alongside or even mixed into my easy Greek salad for an extra layer of freshness.

Grain Bowls: Drizzle it over shawarma chicken bowls (pictured above) or make it part of a DIY Cava bowl. It adds creaminess and brightens the rest of the toppings.

Part of a Meze Platter: Serve it in a bowl as a dip on a large platter along with cheese and crackers, olives, hummus, muhammara, pita bread (or pita chips), and fresh raw vegetables.

Tzatziki Sauce Variations & Substitutions:

• Dairy-Free/Vegan Options: To make this vegan or dairy-free, use a neutral-flavored plant-based yogurt. I prefer unflavored cashew yogurt, but coconut or almond milk yogurt can also work. Just make sure it’s unsweetened and as thick as possible for the best consistency.
• Herb Variations: You can easily make this creamy tzatziki sauce your own by switching up the herbs. Fresh dill and mint are classic options, but parsley or chives are also great alternatives. No fresh herbs on hand? You can leave them out and still have a delicious dip.
• Making it Thinner (like Turkish Cacık): If you have ever been to Turkiye, you’ve probably had cacik, a thinner version of tzatziki. To achieve that texture, simply use plain yogurt instead of Greek yogurt, or stir in about ½ cup of cold water (or more, depending on your preference) until you reach the desired consistency.

FAQs:

Other Yogurt Sauce Recipes You Might Also Like:

• My Yogurt Dill Sauce is bright, herby, and perfect for serving with salmon, baked potatoes, or simple roasted vegetables.
• A drizzle of my Greek yogurt salad dressing instantly turns any salad greens into a refreshing, creamy side that goes with just about any meal.
• A spoonful of my Yogurt Tahini Sauce adds a creamy, nutty layer to grain bowls, roasted veggies, or just about anything that needs a little something extra.

For years, I avoided this cowboy bean salad anytime I saw it at a potluck or outdoor party. If you’re like me and didn’t grow up eating it, you might agree that some versions can be overly sweet.

Then I came across Dorie Greenspan’s version in her cookbook Everyday Dorie (affiliate link) and decided to give it another shot. To my surprise, it was nothing like what I had tasted before. Her cowboy caviar dressing was perfectly tangy with just a touch of sweetness, balancing out the earthy beans in the best way.

This recipe, sometimes called Texas Caviar, Cowboy Caviar, Cowboy Salad, or even Cowboy Bean Dip, is my take on her version, with a few minor tweaks.

Whatever name you use, it’s one of the easiest dishes to throw together, and it works as a dip, a salad, or a chunky salsa perfect with a side of tortilla chips.

Texas Caviar Ingredients

For a quick overview, find the full list of ingredients in the recipe card below. But for truly foolproof results, here are my top tips as you shop and prep:

The Dressing Ingredients:

Some versions of this recipe use bottled Italian dressing, but I find those to be overly oily and lacking in depth. What makes this Cowboy Caviar dip different is the homemade lime and olive oil dressing. It’s just enough to coat the beans and veggies without weighing them down, adding brightness and balance in every bite.

Here are a couple of helpful ingredient notes as you make the dressing:

Lime zest and lime juice: My version of the Texas Caviar dressing uses both lime zest and fresh lime juice to bring out a bright, tangy flavor. Four tablespoons of lime juice might sound like a lot, but trust me, it’s just the right amount.

If you prefer a milder taste, you can use 2 tablespoons of red wine vinegar and reduce the lime juice to 2 tablespoons.

And just a quick tip: it’s always easier to zest the lime before squeezing it.

Spices: I use a small amount of ground cumin and sweet paprika, following Dorie’s recipe. I think they add a beautiful depth and a welcome punch. Still, if you’re not a fan of either spice, feel free to leave them out.

Sweetener: I almost always reach for natural sweeteners like honey or maple syrup, but granulated sugar works in a pinch if that’s what you have on hand.

Garlic: Whenever I make a salad dressing, I love using fresh garlic. I think the sharp bite and depth of flavor just can’t be replicated. But if you prefer something milder, you can substitute it with 1 teaspoon of garlic powder.

Salad Ingredients:

Beans: I use a combination of black beans and black-eyed peas in my version of this Cowboy Caviar salad. In my opinion, black-eyed peas are pretty much a must in any Texas Caviar dip recipe. You can swap red kidney beans or pinto beans in place of the black beans if you’d like, and you’ll still get the heart of the dish.

Canned beans help keep things quick and easy, but you can absolutely cook them from scratch if that’s your preference.

Just be sure to rinse and dry them well before assembling the salad to avoid extra liquid watering it down.

Corn: In the summer, I love using fresh shucked corn when it’s in season. But if you’re making this at another time of year, frozen (and thawed) or canned (rinsed and drained) corn works just as well.

Onion: I use a combination of finely chopped green onions and red onions because I love the distinct flavors each one adds. You get a mix of color, crunch, and both mild and sharp flavors. If you prefer a milder taste, you can leave out the red onion. Or if you want something with more bite, skip the green and just use red.

Peppers: Most Texas Caviar recipes use a combination of red bell peppers and jalapeño, and for good reason. Each one brings its own unique flavor. If you like a bit of heat, feel free to leave some of the jalapeño seeds in for a touch of spiciness.

Tomatoes: During the summer months, I love using colorful cherry tomatoes for this Texas Caviar dip. But really, any kind of tomato will work. Heirloom, beefsteak, or even regular Roma tomatoes are all good options. Just be sure to cut them into small, bite-sized pieces so they mix easily with the other ingredients.

Avocado: It is optional and not traditional, but I think a ripe avocado makes a great addition, especially if you’re planning to serve this as a dip with chips on the side. Just be sure to cut it into small cubes so it blends in nicely.

Fresh Herbs: I used a handful of finely chopped fresh cilantro leaves, but if you are not a fan, you can use fresh parsley instead.

How To Make Texas Caviar?

Making this recipe takes no more than 15-20 minutes and requires no special equipment. 

Step 1 – Make the Cowboy Caviar Dressing: 

In a mixing bowl, whisk together the olive oil, lime zest, lime juice, ground cumin, paprika, kosher salt, honey, and garlic until fully combined.

Or, if you prefer, add everything to a mason jar, put the lid on, and give it a good shake.

You can also make the dressing a day or two ahead of time to speed things up even more when you’re ready to assemble the dip.

Step 2 – Assemble the salad:

In a large salad bowl, combine the drained and rinsed black beans and black-eyed peas with the corn kernels, scallions, red onion, bell peppers, jalapeños, tomatoes, and chopped cilantro.

If you’re using avocado, I recommend adding it just before serving so it doesn’t brown.

Step 3 – Drizzle and Serve:

Drizzle the dressing over the salad and gently toss to combine, being careful not to break up the beans too much.

This is also a good time to give it a taste and adjust the seasoning if needed.

Make Ahead and Storage Tips:

One of the best things about this Cowboy Salad recipe is that it can be made ahead of time (one or two days). In fact, I recommend it because the extra time allows the flavors to mingle and develop. Here’s how I do it:

• To make ahead:
  Prepare the dressing and chop all the salad ingredients except the avocado. Toss everything together in a large bowl, drizzle with the dressing, cover tightly, and refrigerate. If you’re using avocado, add it just before serving to keep it from browning.
• Storing leftovers:
  Transfer any leftover Cowboy Caviar to an airtight container and keep it in the fridge for up to 5 days. Before serving, give it a good stir and freshen it up with a squeeze of lime juice and a sprinkle of salt if needed.

Cowboy Caviar Variations and Substitutions

Making this Cowboy Caviar dip your own is easy because, let’s face it, this simple recipe is endlessly customizable. Here are a few ideas to get you started:

• Add more veggies: You can pack your Cowboy Caviar with even more fresh vegetables. Try thinly sliced cucumbers, chopped celery, or even finely diced radishes for extra crunch and color.
• Add fruit: I’ve seen versions of this recipe made with sweet fruit like mango or pineapple. It might sound unexpected, but the sweetness pairs nicely with the tangy dressing, adding a refreshing twist, especially when served as a dip with chips.
• Switch up the dressing: While my favorite part of this recipe is the tangy lime dressing, I sometimes change things up with my chili lime vinaigrette, which incorporates chili powder and adds a more Mexican-inspired twist.
• Toss in grains: I love adding a cup of cooked quinoa, wild rice or farro to make it a filling salad especially if I am making this recipe as a part of my weekly meal prep.
• Make it vegan: If you prefer a vegan version, just swap the honey for maple syrup or agave.

What To Serve with Texas Caviar?

It’s no secret that this recipe makes a great side dish or appetizer, whether you’re heading to a summer BBQ, a potluck, or packing lunch for work. But if you’d like to turn it into a full meal, you have plenty of options. Here are a few ideas:

• Grilled Meats and seafood: Serve it alongside grilled chicken, shrimp, or salmon for a light and colorful plate. It’s a perfect match for summer cookouts or easy weeknight dinners.
• With chips on the side: This Cowboy Salsa recipe makes a great appetizer when served with tortilla chips. I like using the scoopable kind, so you can get a little bit of everything in each bite.
• With eggs: Scrambled eggs wrapped in a tortilla with a generous spoonful of Texas Caviar makes an excellent breakfast burrito. It adds freshness, texture, and just the right amount of zing to your morning meal.

FAQs

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More Delicious Bean Salads You’ll Love

Fan of bean salads? Me too! Here are a few more that you might like:

• My Corn and Black Bean Salad is yet another great alternative to a bean salad that you can serve with chips on the side.
• What makes my Five Bean Salad recipe the best bean salad is the garlicky mustard dressing. Just like this cowboy caviar recipe, it uses a combination of canned beans and some lightly boiled fresh green beans.
• If you have extra black eyed peas, then my Black Eyed Peas Salad is just as fresh and satisfying. Not to mention, it takes 15 minutes to make.

Print

Texas Caviar Recipe

This Texas Caviar (aka Cowboy Caviar)loaded with black-eyed peas, corn, tomatoes, peppers, and tangy lime dressing makes the best salad, dip, or side dish. Ready in 30 minutes and can be made ahead.

Course Salad

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 192kcal

Author Aysegul Sanford

Ingredients

For The Dressing:

• ¼ cup olive oil
• 1 tablespoon lime zest
• 4 tablespoons lime juice freshly squeezed
• 1 teaspoon ground cumin
• ½ teaspoon paprika sweet or smoked
• ¾ teaspoon kosher salt
• ½ teaspoon honey
• 2 cloves garlic minced

For The Caviar Dip:

• 1 can black beans 15-oz can, drained and rinsed
• 1 can black eyed peas 15-oz can, drained and rinsed
• ½ cup corn kernels frozen (and thawed), canned (and drained) or fresh corn would all work
• 3 scallions both white and green parts are chopped
• ⅓ cup red onion chopped finely or diced
• 1 red bell peppers chopped (approx. 1/2 cup)
• 1 jalapeno pepper seeded and chopped
• ½ cup cherry tomatoes sliced thinly
• ½ avocado ripe – cut into small cubes
• ½ cup fresh cilantro rinsed and chopped

To Serve With (Optional)

• Your favorite hot Sauce
• Tortilla Chips

Instructions

• To make the dressing: Whisk together the olive oil, lime zest, lime juice, ground cumin, smoked paprika, salt, honey and garlic. Set it aside.
  
• For the Texas Caviar dip (or salad): Place, black beans, black eyed peas, corn kernels, scallions, red onion, bell peppers, jalapeno pepper, cherry tomatoes, avocado, and fresh cilantro in a bowl.
  
• Drizzle it with the dressing and give it a gentle toss. Taste for seasoning and add in if necessary.
  
• If preferred, add in a few dashes of your favorite hot sauce and serve with tortilla chips.

Video

Notes

• Yields: This recipe makes about 5-6 cups of Cowboy caviar ideal for serving 6 adults as a side dish. The nutritional values below are per serving and does not include the calories coming from (optional) tortilla chips.
• Make ahead: You can make this recipe up to 2 days in advance. If you go in that direction, add the avocado right before serving to avoid browning.
• Storage: Keep leftovers in an airtight container in the fridge for up to 5 days.
• If you want to go with more of the traditional Italian salad dressing route instead of the lime dressing I used, feel free to use my Italian salad dressing below: ¼ cups extra virgin olive oil
  2 tablespoons white wine vinegar or apple cider vinegar
  1 tablespoon freshly squeezed lemon juice
  1 clove of garlic, minced
  1 teaspoon dried basil
  1/4 teaspoon dried oregano
  ¼ teaspoon crushed red pepper (optional)
  ½ teaspoon Kosher salt (I use Diamond kosher salt)
  ¼ teaspoon ground black pepper

Nutrition

Calories: 192kcal | Carbohydrates: 18g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 326mg | Potassium: 386mg | Fiber: 6g | Sugar: 3g | Vitamin A: 982IU | Vitamin C: 39mg | Calcium: 31mg | Iron: 2mg

Key Ingredients

Made with only 3 basic ingredients, this fruit dip with yogurt is a great lighter alternative to traditional fruit dips, focusing on wholesome ingredients and natural sweetness. You can find the full list of ingredients in the recipe card below. Below are some helpful notes on the ingredients.

The Best Yogurt for Fruit Dip

I prefer either Greek yogurt or thick Icelandic yogurt for this recipe. The thickness is essential here, as other types of yogurt will result in a runny fruit dip. I find that whole milk (full-fat) yogurt delivers the creamiest yogurt dipping sauce for fruit, but if you prefer a lighter option, you can use non-fat or low-fat yogurt instead.

You can buy already sweetened yogurt or follow my homemade vanilla yogurt recipe to make it in just a few minutes. 

Alternatively, if you are following a dairy-free (or vegan) diet, you can use plant-based yogurt. While almond yogurt and coconut yogurt are options, I prefer unsweetened cashew yogurt as it offers a neutral flavor.

Sweeteners: Natural Options & Adjustments

Honey or maple syrup: You can use maple syrup or honey interchangeably to make this yogurt fruit dip. Whenever I make it for my family, I use local honey as it helps with my husband’s allergies. Still, feel free to use what you have on hand. 

Jam: Alternatively, you can flavor it with a small amount of jam. Though keep in mind that most store-bought jams are packed with sugar, so a small amount goes a long way.

Sugar alternatives: I won’t lie, I am not a big fan of sugar alternatives (primarily used in keto diets) like stevia or erythritol, but if you are, you can certainly sweeten your fruit dip with your favorite sugar-free sweetener.

Regardless of the sweetener you use, be sure to taste your yogurt before adding sugar to adjust the sweetness.

Flavor Boosters: Vanilla, Citrus & Beyond

While the 3-ingredient fruit dip recipe is wonderful by itself, you can make it your own with any of the optional add ins. Below are a few ideas to help you change it up:

Vanilla: It is no secret that vanilla extract makes everything taste better, but if you have it on hand, you can take it up a notch by using vanilla bean paste (affiliate link). The vanilla seeds spread throughout the yoghurt fruit dip not only make it even more delicious but also visually impressive.

Remember that a small amount goes a long way. I usually use ½ teaspoon per cup of yogurt.

Lemon or Orange zest: A small amount (½ teaspoon or so) of lemon zest or orange zest (for sweeter flavor notes) is an easy way to elevate this fruit dip made with yogurt. The oils and concentrated oils in the zest spread throughout the dip add a layer of depth, especially when served with berries. 

Cinnamon: A small amount of cinnamon is a nice way to warm up the flavors of the dip. I especially like adding cinnamon when serving this yogurt-based fruit dip with sliced apples during the fall and winter months.

Fresh mint: Chopped fresh mint introduces a well-balanced flavor and pairs beautifully with berries. 

How to make fruit dip with yogurt?

You can find the detailed instructions in the recipe card, but below are some helpful detailed notes to help you as you make this recipe.

Step 1 – Whisk the dip base for ultimate creaminess: In a medium-sized bowl, combine the yogurt, honey (or your preferred sweetener), and vanilla extract. If you are using any of the optional add-ins, this is the time to add them as well. Whisk to ensure that everything is thoroughly combined.

Step 2 – Taste and Adjust: Give it a quick taste and add more sweetener, vanilla, etc. if preferred.

Step 3 – Chill for Enhanced Flavor: This is optional, but if you have the time, cover and place in the fridge for 30 minutes or so. This way the flavors get a chance to mingle and concentrate.

Step 4 – Plate with fruit: Grab a large plate and place the vanilla yogurt fruit dip in the middle. Peel (if necessary) and slice the seasonal fruit, and put it around the bowl.

Expert Tips: 

While this 5-minute recipe is pretty straightforward, there are a few things I would like to mention as you make your version of the best yogurt dip for fruit:

Consistency and Texture: Achieving that perfect creamy, non-runny dip is all about a few key details. You already know to start with thick yogurt, such as Greek or Icelandic (that’s your base for success!). I would also recommend draining any liquid before using in the recipe. Additionally, letting it chill after mixing will help you achieve a thicker, more creamy consistency without extra effort.

Keep seasonality in mind: The basic recipe I’ve included below works all year round. However, if you choose to add any of the optional add-ins, consider the fruit you plan to use as you make your additions. 

For example, if I plan to serve it with apple slices, then a combination of maple syrup and a dash of cinnamon would complement it better. Conversely, if I am serving it with strawberries, honey, and citrus zest would be a better choice.

FAQs

Variations for this fruit dip made with yogurt:

Depending on the season or the crowd I’m serving, I like to create my own variations of this recipe. While the options are endless, I wanted to include a few of my favorite pairings below:

• Fall Spices: For a cozy, fall twist, add in a dash of ground cinnamon, allspice, and/or some nutmeg. This variation works beautifully when paired with apples or pears. 
• Fresh mint and Lime: Flavoring the dip with chopped fresh mint, lime zest, and a squeeze of lime juice works well, especially when serving it with strawberries, blueberries or raspberries.
• Chocolate: If you are a fan of rich chocolate flavors, you can swirl in a tablespoon of cocoa powder and a bit more sweetener. I love pairing this chocolate version with bananas and strawberries.
  Protein-Packed: The Greek yogurt fruit dip is already high in protein, but if you want to add more, you can stir in a scoop of your favorite protein powder. Alternatively, you can also incorporate a spoonful of peanut butter or any other seed butter for an extra boost of protein.

Save This Recipe

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More Yogurt Recipes You Might Also Like:

Growing up in a Mediterranean country, yogurt was a staple in our household and I just can’t think of a day without eating a cup of yogurt, which explains why I have so many yogurt recipes on this website. 

If you liked this recipe, below are a few more that you might like:

• Need a no sugar added dessert? Try my frozen yogurt bark. This is a great summer snack for kids.
• Chia pudding is wonderful, but did you know that you can make it with yogurt as well? My yogurt chia pudding is a filling breakfast you can make overnight.
• Keep your money and never order yogurt parfait at Starbucks. My homemade yogurt parfait is just as delicious (if not better) and a great meal prep breakfast.

Print

Yogurt Fruit Dip Recipe

An easy & quick to make 3-ingredient yogurt fruit dip recipe sweetened with honey and flavored with vanilla extract. This is the best fruit platter dipping sauce to serve everyone in your family.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 2 minutes minutes

Total Time 2 minutes minutes

Servings 4 servings

Calories 68kcal

Author Aysegul Sanford

Ingredients

• 1 cup Greek yogurt full fat (you can use plain or vanilla yogurt)
• 2 tablespoons honey or maple syrup or orange juice
• ½ teaspoon vanilla extract

Optional add-ins:

• ¼ teaspoon ground cinnamon
• 1 teaspoon fresh mint thinly sliced/julienned

To Serve:

• fresh fruit

Instructions

• Place yogurt, honey (or maple syrup), and vanilla extract in a bowl. Add in the optional ingredients, if you prefer.
• Whisk until thoroughly combined. *
• Serve with fruit on the side.

Video

Notes

• Yields: This fruit yogurt dip recipe makes 1 cup that is ideal for serving 4-6 servings. The nutritional information you see below is per serving (of 4).
• Let it rest *: If you have the time, cover and let it sit in the fridge for 30 minutes before serving. Sitting in the fridge will help thickened your fruit yogurt dip and make it even more creamy.
• Make ahead: You can prepare this fruit dip up to 2 days in advance and store it in an airtight container in the refrigerator. If you are using regular yogurt that is not as thick as Greek yogurt, you may notice some liquid (also known as whey) build-up; if that happens, simply drain it before serving.
• Storage: Place leftovers in an airtight container and store in the fridge for up to 3 days. Be sure to give it a stir before serving.

Nutrition

Calories: 68kcal | Carbohydrates: 14g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 48mg | Potassium: 156mg | Fiber: 1g | Sugar: 13g | Vitamin C: 1mg | Calcium: 122mg | Iron: 1mg

FAQs

Storage Instructions:

• To store your roasted bell pepper dip: Place muhammara in an airtight container and store it in the fridge for up to 5 days. Alternatively, drizzle it with a thin layer of olive oil to extend its shelf life. Doing so helps prevent air from reaching the roasted red pepper dip and, as a result, keeps it fresh longer.
• Freezing: If you prefer to store it for a longer period of time, you can freeze this red bell pepper spread. Simply place it in an airtight container (or a freezer bag) remove the air out as much as you can and freeze for up to 2 months.
• Thawing: Thaw it in the fridge overnight and give it a good stir before serving.

Ways to serve this Syrian pepper sauce recipe

There are a number of ways to serve this muhammara dip recipe, such as:

• Dip: Definitely the most authentic, serve it as a dip with seed crackers, pita bread, or fresh sliced vegetables as a part of your mezze platter.
• Spread: Slather it on sandwiches, fresh pita bread, wraps, or your morning toast. In my opinion, leftover muhammara makes the best sandwich spread.
• Pasta Sauce: Prepare your favorite pasta and toss it in a large bowl with the muhammara and a bit of pasta water – no additional cooking required!
• Pizza Sauce: Replace the tomato sauce on pizza with muhammara – such a fun, Meditteranean twist!
• Topping: A scoop of muhammara makes an excellent topping for homemade CAVA bowls and pairs beautifully with other Mediterranean sauces like tzatziki and hummus.

I didn’t think feta cheese could get any better until I stumbled upon the crazy feta dip at the popular Cava restaurant chain. When I first had it, I knew I had to create a homemade crazy feta I could enjoy anytime I wanted. And I have to admit, I think this version is better than the original.

If you are into Cava and the taste of their delicious dips and spreads, you might also like other Mediterranean staples, including Tzatziki Sauce, Mediterranean Hummus, Baba Ganoush, and Harissa Sauce.

What is Crazy Feta at Cava?

Cava is a popular Mediterranean fast-casual chain that opened in the DC area. It is known for its quick pick-up mezze bowls. Crazy feta is one of the featured dips, along with tzatziki, hummus, harissa, and roasted eggplant dip.

Cava’s crazy feta is made with feta, jalapenos, onions, and olive oil. The vegetables are roasted, and all the ingredients are whipped together until smooth.

Crazy Feta Ingredients

Cava feta dip requires just a handful of simple ingredients, which are easy to find at the grocery store. We will need:

• Jalapeno peppers: Look for two large jalapenos for the best flavor.
• Onion: One yellow onion is all we need, but red onions could also work.
• Garlic bulb: The roasted garlic head adds an incredible depth of flavor and a natural sweetness. I like to break the garlic bulb into garlic cloves for faster roasting or use already-made Roasted Garlic or Air Fryer Roasted Garlic.
• Olive oil: Extra virgin olive oil provides a rich, fruity flavor.
• Seasonings: A simple seasoning of Kosher salt and black pepper makes the roasted veggies and feta cheese shine.
• Feta cheese: Look for two 8-ounce feta cheese blocks (or feta bricks) in the cheese section of your grocery store, either made from cow’s milk, sheep’s milk, or a mix of the two.
• Lemon: We need both the lemon zest and lemon juice, so zest the whole lemon before juicing.

How to Make Crazy Feta?

This crazy feta recipe is ready in 25-30 minutes, thanks to the quick roasting time. Here are the step-by-step instructions:

1. Preheat oven: Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.

2. Prepare vegetables: Place the sliced jalapenos, chopped onion, and peeled garlic cloves on the sheet pan. Drizzle with 2 tablespoons of olive oil, then season with Kosher salt and black pepper.
3. Roast vegetables: Roast for 15 minutes, tossing once halfway through for even cooking. When pierced with a knife, the vegetables should be soft. Set aside to cool.
4. Whip feta: In the bowl of a food processor (or blender) with the S-blade, add the feta cheese (broken into small pieces), olive oil, lemon juice, and lemon zest. Pulse several times until all ingredients are incorporated, scraping down the sides of the bowl as needed.

5. Make feta dip: Add the roasted vegetables to the feta mixture. Pulse until pureed to your desired consistency, scraping down the bowl as needed. Taste and adjust seasoning.
6. Serve: Transfer to your favorite serving bowl and drizzle it with a teaspoon of olive oil, if desired. Serve as an appetizer with pita chips, crackers, or veggies on the side (see more Serving Suggestions below).

How to Serve Crazy Feta?

Crazy feta is one of those recipes that is extremely versatile. The Mediterranean flavors take front and center served as a dip or spread in any of the following ways:

• Bowls: Enjoy it with a grain bowl made of Rice with Vermicelli or Bulgur Wheat topped with Mediterranean-inspired meat, such as my Yogurt Marinated Chicken or Harissa and Honey Chicken (as we do in our DIY CAVA bowls recipe). Or better yet, use it as a topping for my Shawarma Chicken and Rice.
• Dip: Enjoy it as part of a delicious mezze platter with pita chips, crackers, and vegetables (sliced cucumbers, radishes, baby carrots, etc.) alongside my Baba Ganoush and Eggplant Yogurt Dip. Or, get your creative juices flowing and serve it on top of Mediterranean Nachos.
• Spread: Spread it over your favorite sandwich or wrap, such as a Chicken Shawarma Wrap, Beef Shawarma Sandwich, or Chicken Pita Wrap (instead of tzatziki).
• Salad: Dollop crazy feta on top of any Mediterranean salad such as Mediterranean Quinoa Salad, Spring Mix Salad, or Greek Cucumber Salad, just as they do at the restaurant.

FAQs

Other Cava-Inspired Dips and Spreads

Appetizers

Mediterranean Hummus Recipe

Sauces

Easy Tzatziki Sauce Recipe

Appetizers

Baba Ganoush Recipe

If you try this Cava Feta Dip recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. If you take some pictures, share them on Instagram using #foolproofeats so I can share them on my stories.

How to Make Street Corn Dip?

This easy elote dip comes together in five simple steps, making it a boon for first-time cooks and expert chefs alike.

1. Saute the corn: Pour the olive oil into a large, heavy-bottom skillet and heat over medium-high heat. Add the sweet corn kernels and, stirring frequently, saute until they turn a light golden color (7-10 minutes). Note: You may need to saute your corn in two batches to ensure you don’t overcrowd the skillet. Then, add the garlic to the pan and saute for 30 seconds, stirring constantly. Remove the garlic-corn mixture from the skillet, set it aside, and let it cool for 10-15 minutes.
2. Make the dressing: Add the mayonnaise, sour cream, lime juice, lime zest, chili powder, kosher salt, and ground pepper to a large mixing bowl. Whisk the ingredients until thoroughly combined.
3. Assemble the dip: Add the cooled corn, red onion, jalapeno, and cilantro to the bowl with the dressing. Toss to combine, taste for seasoning, and add more if necessary.
4. Serve: Transfer the dip to a serving bowl, garnish with cotija cheese, and serve with a side of your favorite chips.

Aysegul’s Expert Tips

It’s a cinch to make the best Mexican street corn dip recipe with these tasty tips. Below, you’ll find out how to prepare this dish just as you like—with maximum flavor and zero hassle.

• Other ways to cook corn: In the recipe below, I sauteed my corn on the cob because it’s an easy way to achieve rich, tender flavors. However, you can also lend your elotes dip bolder, smokier notes by cooking your corn on the grill or in the oven. Alternatively, you can try Air Fryer Corn on the Cob or cook it in the microwave for a quick, indoor option.
• Can be served warm, room temperature, or cold: You can serve this dish at any temperature you prefer. When served right away while the corn is still warm, hot elote dip is delicious with chips. Equally, after resting in the fridge for a few hours, its cold version makes a great appetizer.
• It gets better as it sits: If you have time, I highly recommend making this recipe a day in advance and storing it in the fridge until it’s ready to eat. Just be sure to add fresh, delicate ingredients (like cilantro and cheese) right before serving to maintain their texture and taste.

You Might Also Like:

If you are a fan of the classic elote recipe and flavors, you might also like:

• Elote in Air Fryer
• Street Corn Pasta Salad
• Elote Corn Soup

If you make this Elote Dip recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

So, you know how you go to your favorite Italian restaurant, and as soon as you sit down, you can’t wait for the olive oil dipping sauce and crusty bread to be placed on your table. It’s restaurant-style at its best (I’m looking at you, Carrabba’s Italian Grill, Bertucci’s, California Pizza Kitchen, Olive Garden, Maggino’s, and Macaroni Grill!) That is this recipe!

With the right mix of bread dipping seasoning and the best olive oil you can find, you can make restaurant-style food in your home kitchen. It serves as the perfect appetizer for those get-togethers with family and friends. Who knew bread and olive oil could taste so good?!

Ingredients You Will Need

You need a handful of basic ingredients to make this olive oil dip for bread. The good news is that the recipe itself is so forgiving that if you are missing an ingredient or two, you can easily substitute it with another ingredient. Below is what you’ll need, including the best oil for bread dipping:

• Fresh or Dried Herbs: You will need fresh or dried basil, oregano, thyme, and rosemary to make this olive oil dip. If you decide to use dried herbs, I recommend using half the amount as they tend to be stronger. You can find the correct measurements in the recipe card below.
• Seasoning and Spices: I know it may seem a bit basic, but the salt and pepper you use make all the difference. If you can, avoid table salt and pre-ground black pepper. Use flaky sea salt or kosher salt and freshly cracked black pepper for the best flavor. However, if you do not mind your olive oil bread dip being a little bit spicy, you can also add a pinch of red pepper flakes (or red chili flakes) for some heat.
• Olive Oil: There are so many olive oils on supermarket shelves these days, and it’s hard to know which one is the best olive oil for dipping bread. A general rule of thumb is to purchase cold-pressed extra virgin olive oil from one supplier or country. These are the fruitiest and most flavorful. Avoid olive oil blends or refined versions. 
• Garlic: Garlic is a big flavor provider and enhancer in this olive dipping oil recipe. When mixed with spices (or fresh herbs), it infuses oil with additional Mediterranean flavors. However, it is also such a delicate ingredient. Use this list as a guide depending on how strong you want the garlic flavor when whipping up your own garlic bread cheese dip.
  • Minced Fresh Garlic cloves: Using fresh minced garlic will provide a strong garlic flavor. I recommend using this version right before you are going to serve. 
  • Oven Roasted Garlic – Roasted garlic olive oil dip is my absolute favorite! When you roast garlic, it brings out a natural, caramel sweetness that is simply divine. Once the garlic cloves are roasted, you should be able to easily mash them with a fork and mix them in. Use the moment you are going to serve. 
  • Garlic Powder – A good substitute if you want to make olive oil dip ahead. Use 1 teaspoon of garlic powder to replace the fresh.
• Cheese: Grated Parmesan cheese is a classic ingredient in any restaurant-style Italian dipping oil, but it is an optional ingredient here. You can omit using it if you want to make it vegan or dairy-free. If you do not have Parmesan cheese, you can also use grated Pecorino Romano, cubed feta, or those small mozzarella balls for fresh, cheesy flavor.
• Acid: Acid gives it a fresh flavor and a nice tang and balances the richness of the olive oil, so don’t skip it! My favorite is freshly squeezed lemon juice. But you can make an olive oil and balsamic vinegar bread dip with a splash of balsamic vinegar as well. If you decide to go with balsamic vinegar, simply use a tablespoon of balsamic in place of freshly squeezed lemon juice.

How to Make Olive Oil Bread Dip?

This olive oil dipping sauce for bread comes together quickly and easily. Below are the steps:

1. Mix the herbs and spices: To make it, mix together dried or fresh rosemary, basil, oregano, thyme, and red pepper flakes (if using) in a shallow bowl. 
2. Add the olive oil: Pour in the olive oil and lemon juice (or balsamic vinegar). Add in the garlic and parmesan cheese.
3. Add the spices: Season lightly with salt and pepper. Stir it well to make sure that everything is fully mixed.
4. Rest (Optional): If you have the time, let it rest in the fridge for an hour for the flavors to meld together nicely. 
5. Serve: Place the bowl of seasoned oil on a large plate with sliced bread around it. Serve!

What Kind of Bread Do You Dip in Olive Oil Bread Dip?

When it comes to choosing the best bread for dipping in oil, you have so many options. While any fresh bread would work, below are a few suggestions:

• Italian bread: The classic Italian breads like fresh focaccia and ciabatta would be wonderful to dip into this homemade bread dipping oil.
• French Bread: With its crispy crust and chewy interior, French baguette is a wonderful option. It also has a long and thin shape, which makes it ideal to slice and dip. Alternatively, if you prefer a soft bread for dipping, you can serve it with storebought or homemade brioche. 
• Sourdough Bread: The tangy flavors of sourdough pair beautifully with this garlic bread dip. Plus, its dense texture holds the oil well.
• Homemade bread: If you do have the time, I highly recommend making my No Knead Bread or Rustic Olive Bread (my personal favorite bread to serve it with.) They are both wonderfully crusty with a hearty texture and robust flavor.
• Garlic Bread: The rich and savory flavor of garlic bread compliments the taste of herb and oil bread dip. If you need a good recipe, try my Air Fryer Garlic Bread.
• Pita Bread: Widely used in Mediterranean and Middle Eastern cuisine, pita’s soft and slightly chewy texture is a good choice for dipping.

How To Make Ahead and Store This Dipping Oil?

While making this Italian dipping sauce takes no more than 5 minutes, with a few adjustments, you can make it ahead and store it for serving later. Here is how I do it: 

• Make Ahead: If you prefer to make this bread dipping oil a few days ahead, I recommend using dried herbs and spices instead of fresh herbs. Also, it is best to use garlic powder instead of fresh garlic, as when raw garlic sits in oil for an extended period of time, food-borne illness can occur. To make ahead, mix all the ingredients (except cheese) in a jar with a tight-fitting lid and store it at room temperature. Finally, I would add the parmesan cheese right before serving.
• Storage: If you are making this olive oil dipping recipe with fresh herbs and fresh garlic, it is best to consume it on the day it is made or store it in an airtight container for an additional day or so. However, if you are using dried herbs and garlic powder, you can store the oil mixture for up to 5 days in an airtight container in the fridge.

While I love a good flavored hummus like my Carrot Hummus recipe, there really is something about plain hummus that just brings me back to my roots. Simple, straightforward, and with just a few pantry staples, homemade hummus is only a few steps away.

Hummus Ingredients

A traditional hummus recipe requires just a handful of ingredients. Since hummus is the Arabic word for chickpeas, it’s no wonder this is the main ingredient. Below is what you’ll need:

• Chickpeas: Although you can cook your own chickpeas (more on this below), I find using canned chickpeas is easier and does not require any advanced planning. We will need one can of chickpeas (also known as garbanzo beans) rinsed and drained.
• Lemon Juice: Fresh lemon juice will provide a fresh pop of citrus.
• Water: A bit of water helps with consistency. For best results, use ice-cold water.
• Tahini Paste: A high-quality tahini (sesame paste) makes all the difference and gives this easy hummus recipe that special nutty flavor. I love super creamy Soom tahini (affiliate link) or Seed + Mill (affiliate link.)
• Extra Virgin Olive Oil: Use good quality olive oil for the best flavor.
• Garlic Cloves: I use raw garlic when making this hummus recipe from scratch. However, if you want to take things up a notch (and are not a fan of the pungent garlic flavor), you can use Roasted Garlic, or, quicker, Air Fried Garlic as well. 
• Seasonings: Cumin, cayenne pepper, black pepper, and salt add Mediterranean flavor and warmth.
• Fresh Herbs: Upon serving, a final sprinkle of fresh herbs like parsley is all you need. 

How to Make Hummus From Scratch?

If you are ever looking for a step-by-step hummus recipe, you have come to the right place. Making your own hummus will always be better than store-bought hummus and might even be faster than taking a trip to the grocery store. Here’s how I like to do it:

1. Prep ingredients: Combine the lemon juice and water in a small bowl. Reserve 2 tablespoons of chickpeas as a garnish.
2. Mix Tahini: In another small bowl, whisk together the tahini and olive oil until shiny and smooth.
3. Blend chickpeas: In the bowl of a food processor with the steel blade or a high-powered blender, add the remaining chickpeas and process for 15 seconds. Add lemon juice/water mixture, garlic, cumin, cayenne pepper, black pepper, and salt. Process until the mixture begins to form into a paste, about 1 minute.

4. Add tahini: With the food processor running, slowly add the tahini paste mixture through the tube and process until creamy, about 30-40 seconds. Be sure to stop the machine a few times and scrape down the sides.
5. Serve: Transfer the hummus to a large bowl. Using the back of a spoon, create a deep crevice in the center. Finish with reserved chickpeas, a drizzle of olive oil, and chopped fresh parsley, and enjoy.

How to Make Ahead, Store, and Freeze?

Easy homemade hummus can be made ahead and stored in both the fridge and freezer. To do so, simply:

• Make Ahead: Prepare this homemade hummus recipe as directed up to 2 days in advance. The flavors actually get better the longer they have a chance to marry together.
• Store: Leftovers of this chickpea hummus recipe can be kept in an airtight container in the fridge for up to 4 days.
• Freeze: Store in a freezer-safe airtight container, with a little space at the top (to count for expansion), for up to 3 months. Thaw overnight in the fridge.

How to Serve

This basic hummus recipe can be served in a number of different ways. Go the more traditional route or think outside of the box by serving as:

• Mezze Platter: The adoration for hummus is a social activity that is meant to be enjoyed amongst the company, and no mezze plate would be complete without it. Enjoy it alongside Baba Ganoush and Middle Eastern Red Pepper Dip for an authentic experience.
• Grilled Meat: Make it a part of a filling meal by serving your garbanzo bean hummus alongside Mediterranean Chicken, Chicken Kabobs, Grilled Lamb, or beef kabobs.
• Appetizer / Dip: Cut up fresh veggies like raw celery sticks, English cucumber, carrots, bell peppers, or radishes and dip right into Mediterranean hummus bowls. And if you want to take it up a notch, drizzle it with a spoonful of skhug sauce for that authentic Middle Eastern taste.
• Spread: Use it as a sandwich spread to make your lunch that much more enjoyable, or add it to your favorite grain bowls.
• Pita / Bread: Give it a casual approach with toasted pita bread, pita chips, crackers, Air Fried Garlic Bread, Olive Bread, or No Knead Artisan Bread.

FAQs

Other Mediterranean Recipes You Might Enjoy:

It is no secret that I love making and sharing Turkish recipes on the blog. Below are other Mediterranean classics that I know you’ll like:

• Turkish Tabbouleh
• Tzatziki Sauce Recipe
• Muhammara
• Yogurt Tahini Sauce
• Bread Dipping Oil

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Mediterranean Hummus Recipe

A restaurant style yet Homemade Mediterranean Hummus recipe. This recipe makes the creamiest and most delicious hummus that you can make in minutes. Top it off with pine nuts, chopped olives, and a drizzle of oil for extra deliciousness.

Course Appetizer

Cuisine Mediterranean

Diet Vegan

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 people

Calories 139kcal

Author Aysegul Sanford

Ingredients

• 3 tablespoons lemon juice freshly squeezed
• 1/4 cup water
• 1/3 cup tahini paste
• 2 tablespoons extra virgin olive oil
• 1 can chickpeas (14 oz.) drained and rinsed
• 2 small cloves garlic minced
• 1/4 teaspoon cumin
• Pinch of cayenne pepper
• Pinch of black pepper
• 1/2 teaspoon salt
• 2 tablespoons Italian parsley finely chopped

Instructions

• In a small bowl, combine the lemon juice and water.
• In a separate bowl (or a measuring cup), whisk together the tahini paste and olive oil until thoroughly incorporated.
• Reserve 2 tablespoons of chickpeas as a garnish.
• Place the rest of the chickpeas in a food processor and process them for 15 seconds. Add lemon juice and water mixture, garlic, cumin, cayenne pepper, black pepper, and salt. Process until mixed, scraping down the bowl as necessary, 50-60 seconds.
• While the food processor is running, slowly (in a steady stream), pour the tahini paste and olive oil mixture from the tube, and process until smooth and creamy (or it reaches your desired consistency,) for 30-40 seconds.
• Transfer the hummus to a plate and sprinkle it with chopped parsley and reserved chickpeas. If preferred, drizzle it with olive oil. Serve it with fresh pita, pita chips or toasted bread on the side.

Notes

• Yields: This recipe makes about 1 ½ cups of hummus, which is ideal for 6 servings when served as an appetizer. If you are serving a larger crowd, you can multiply the recipe. The nutrition information below is for one serving.
• Make Ahead: Make the recipe as directed up to 2 days in advance. Place it in an airtight container and store it in the fridge. The flavors actually get better the longer they have a chance to marry together.
• Store: Leftover hummus can be kept in an airtight container in the fridge for up to 4 days.

Nutrition

Calories: 139kcal | Carbohydrates: 4g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Sodium: 242mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 132IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 1mg

What is Baba Ganoush?

Baba ganoush (also referred to as baganoush, baba gahanouj, baba ghanouj, papa ganoush, and baba ghanoush) is an eggplant- and tahini-based appetizer native to Levantine regions—now located the Middle East and Mediterranean. Directly translated, baba ganoush’s meaning is “pampered papa” or “coy daddy,” which may refer to the recipe’s smooth, rich taste.

If you are wondering, what is in baba ganoush, this savory, smoky spread generally consists of roasted eggplant, creamy tahini, zesty lemon juice, rich olive oil, and bold garlic. However, many also add unique blends of seasonings to give this Middle East eggplant dip a tantalizingly complex flavor profile.

Ingredients

Baba ganoush ingredients include a handful of fresh, natural, and flavorful ingredients—all of which you may already have in your pantry!

• Eggplant: There are many eggplant varieties to choose from when selecting a baba ganoush eggplant. Plump and round, globe eggplants are an excellent option for this recipe and are the easiest type to find in most American grocery stores. However, if you can get your hands on Italian eggplants, I highly recommend them, as this variety has a more tender flesh, fewer seeds, and a deliciously sweet flavor. Japanese eggplants will also work, but you’ll need more (7-8) due to their thinner shape and smaller size. If you’d prefer not to work with fresh eggplants, you may also use canned roasted eggplant (affiliate link), though it may not have the same tenderly mild flavor.
• Fresh garlic cloves
• Fresh lemon juice
• Sesame Tahini: Ground sesame paste, aka tahini, has an earthy, nutty flavor that perfectly balances the mild, smoky taste of roasted eggplant baba ganoush. My favorite tahini brand is Soom (affiliate link), which is incredibly smooth and creamy.
• Olive oil: I recommend using extra virgin olive oil for this recipe, as it has a higher quality with pure pressed olives, a lighter color, and a more neutral taste.
• Kosher salt
• Optional spices: While adding spices is not traditional to the original recipe, you can add more depth to your baba ganoush by adding a mixture of ground cumin and sweet, peppery paprika. For an extra deep taste, you may also use smoked paprika to complement your smoked eggplant baba ganoush. You can also add red pepper flakes for additional heat or black pepper for slightly pinier undertones.
• Garnishes: Topping this Mediterranean eggplant dip with different garnishes is a great way to revitalize your spread with sweet, crunchy, and fresh notes. For a tart, sweet finish, try topping your dip with pomegranate seeds, or use sesame seeds and pine nuts for a nuttier taste. Or, if you want bright, fragrant overtones, fresh herbs like parsley are some of my go-to’s.

How to Cook Eggplant for Baba Ganoush?

There are three different ways to prepare your eggplant for this simple recipe, depending on your preferred cooking method: roasted, charred, and grilled eggplant for baba ganoush.

Roasting Eggplant in the Oven

Roasting eggplant for baba ganoush is a cinch when you use my foolproof method for preparing Whole Roasted Eggplant. These instructions will ensure your eggplants come out tender and creamy with little prep time.

1. Prep the oven: Preheat the oven to 400 degrees F.
2. Poke the eggplants: Use the tines of a fork to poke 7-10 ¾-inch holes around the exterior of each eggplant.
3. Roast: Place eggplants on a baking sheet lined with aluminum foil in a single layer and bake for 50-60 minutes, turning them every 20 minutes until they burst, collapse, and soften.

Char Eggplant On a Gas Stove

The most authentic way to prepare eggplant for this baba ganoush recipe is by charring it over the open flame of a gas stove. Making Roast Eggplant on a Gas Stove is quicker than other cooking methods and will result in a smoky baba ganoush recipe with an irresistibly complex, aromatic flavor.

1. Prepare the stove: Line the base of a gas range stove with aluminum foil, ensuring that the burners are still exposed.
2. Add the eggplants: Turn the burners to medium heat and place the eggplants directly on the flame. Two eggplants can fit on the larger burners, and one can fit on the smaller ones.
3. Roast: Roast the eggplants for 15-20 minutes, depending on their size, turning them every five minutes with a pair of tongs. Be careful not to burn yourself while handling the hot eggplants.
4. Remove from heat: Remove the charred eggplants from the flame when their skin becomes burnt and flaky, and their flesh is soft.

Grill Eggplant

Learning how to grill eggplant for baba ganoush is an easy way to give this Mediterranean dip its classic rich, smoky flavor and smooth texture. Here’s how to do it:

1. Prep the grill: Preheat the gas grill (or charcoal grill) to medium heat.
2. Grill the eggplants: Place the eggplants directly on the grill and cook them for 40-50 minutes, turning them every 10 minutes or so. Continue grilling until the eggplants have charred skin on all sides and are fully tender.

How to Make Baba Ganoush?

There’s no secret to making an authentic baba ganoush recipe. These foolproof instructions will ensure your tastebuds explode with fresh, Mediterranean flavors in just eight basic steps.

1. Let the eggplant cool: Cook your eggplant following one of the three methods mentioned above. Allow your cooked eggplant to cool down. In the meantime, place a fine-mesh strainer over a bowl and set it aside for later.
2. Scoop the eggplant flesh: Once cool, draw a knife lengthwise through each eggplant until cut in half. Then, use a spoon to scoop out the eggplants’ flesh, trying to remove as much skin as possible.
3. Strain: Transfer the scooped eggplant into the fine mesh strainer and use the back of a spoon to gently press against the flesh, removing as much moisture as you can. Let the eggplant drain while you prepare the remaining ingredients. Discard the juices.
4. Mix the garlic and lemon: Transfer the eggplant to a medium bowl and add the garlic and lemon juice. Use a fork to mix the ingredients, breaking apart and mashing the large chunks of eggplant until thoroughly combined.

5. Add the tahini: Stirring constantly, pour the tahini, followed by the olive oil, into the mixing bowl in a steady stream. Mix the ingredients until emulsified.
6. Add the seasoning: Add the salt, ground cumin, and paprika (if desired) to the bowl. Taste the mixture and add more seasoning and lemon juice if necessary.
7. Garnish: After giving it a good stir, transfer the baba ghanoush to a serving bowl and garnish with fresh parsley and pomegranate seeds if using.
8. Serve: If wanted, drizzle the spread with olive oil and serve with pita chips.

How to Make Ahead, Store, and Freeze?

This homemade baba ganoush is a must-have for anyone seeking easy meal prep. Whip up this simple dip for healthy snacking throughout the week, or make it in advance for a five-star party appetizer.

• Make ahead: You can make this baba ganoush recipe up to four days in advance. Then, store your prepared baba ghanoush in an airtight container in the fridge until ready to eat.
• Store: You can store your freshly made eggplant garlic dip in an airtight container in the refrigerator for up to four days.
• Freeze: While you can technically freeze this vegan baba ganoush recipe, please keep in mind that it will likely lose its creamy texture after it is exposed to freezing temperatures, so it might not taste as good after storage. However, if you still want to freeze, first transfer the mixture into an airtight container, removing as much air as possible. Then, store your baba ganoush in the freezer for up to one month. 
• Thaw: Thaw your frozen aubergine dip in the fridge overnight. Because your mixture will likely become watery the longer it sits, drain it of excess liquid, taste for seasoning, and add more if necessary before serving.

What to Serve with Baba Ganoush?

One of the best things about preparing babaganoush is the many delectable ways to serve it. Though many traditionally serve this dish alongside pita triangles or vegetables, it also works as a tasty spread on toast, sandwiches, wraps, and more. 

• Bread: Who can say no to an appetizer as effortless and tasty as this? Serve a bowl of this popular Middle Eastern dip with your favorite pita chips, roasted pita wedges, or crackers, and you’ll have the perfect crowd-ready snack.
• Raw vegetables: Crisp, nutritious, and garden-fresh, fresh veggies make an incomparable pair with a bowl of smoky eggplant dip recipes. My favorite raw vegetables include cucumber slices, carrot sticks, cherry tomatoes, and sliced radishes.
• Other Middle Eastern or Mediterranean dips: Wondering what to do with baba ganoush that will make even the pickiest eaters hungry for more? Try pairing your creamy eggplant dip with other classics, like Mediterranean Hummus, Muhammara, and Tzatziki. To transform this simple spread into a next-level meze platter, you can also serve them with a side of olives and nuts—gorgeous and delicious.
• Grilled or roasted meats: A tasty way to serve baba ganoush is as a light, creamy side dish for hearty protein mains. For a classic Middle Eastern pairing, serve it alongside brightly spiced Chicken Shish Tawook or Oven Chicken Kabobs. Or, if you want an irresistibly juicy, perfectly portioned poultry meal, try this simple dish with Grilled Cornish Game Hens.
• Use it as a topping: A dollop of baba ganoush is an excellent topping for homemade CAVA bowl and pairs beautifully with honey harissa chicken or grilled harissa chicken.

FAQs

If you have more questions about this classic baba ganoush recipe, don’t worry! This simple FAQ has all you need to know:

Whether you are growing them in your garden or getting them from your local farmer’s market, if you are blessed with an abundance of cherry tomatoes, be sure to also try our Tomato Mozzarella Salad. It is a colorful, crisp, and light dish that uses juicy cherry tomatoes to bring out its garden-fresh taste. Alternatively, you can whip up my Black Eyed Peas Salad for a delicious bean salad that allows the cherry tomatoes to shine.

Ingredients

This cherry tomato salsa recipe only uses the most flavorful, simple ingredients to get its signature freshness. To make this tasty mix, you’ll need the following:

• Cherry tomatoes: I prefer fresh cherry tomatoes or grape tomatoes in this recipe due to their bright, tart flavor. With very minimal difference between the two varieties, both types of tomatoes would work here. Additionally, you can make this simple recipe using any other tomato—heirloom, Roma, colorful cherry tomatoes, or beyond.
• Onion: I use roughly-chopped white onions in my version, but you can also use red onion for a mild salsa. You can also use green onions (or a combination of both!) if you prefer a less intense flavor profile.
• Fresh Garlic Cloves
• Jalapeno: Jalapeno is a spicy, garden-fresh ingredient perfect for adding heat and color to this homemade salsa. If you prefer it to be less spicy, be sure to remove the seeds from your jalapeno prior to chopping.
• Cilantro: Lemony and bright, chopped cilantro leaves is a classic ingredient in this recipe. However, if you’re not a fan of cilantro, you may either omit the ingredient or substitute it with other fresh herbs, such as parsley, oregano, or mint.
• Lime juice: Fresh lime juice is best when making your salsa due to its brilliant, citrusy flavor. While it is not traditional, lemon juice can also be used. If you don’t have any limes (or lemons) on hand, you may also use bottled lime juice in this recipe.
• Seasonings: Only salt and ground black pepper are necessary to give this fresh salsa recipe its rich taste. For a warmer, nuttier profile, you may also add a pinch of ground cumin.
• Olive oil: You’ll need olive oil only if you are for making roasted cherry tomato salsa. 

How to Make Salsa with Cherry Tomatoes?

Making salsa with cherry tomatoes is a great way to add bright tomato flavor to your favorite recipes. These simple instructions will teach you how to make salsa in two ways: by hand and in the food processor.

Make it by Hand

Whether it’s your first recipe or your hundredth, preparing fresh cherry tomato salsa—also known as salsa fresca—is an easy way to add light, zesty flavor to your table. Plus, it only takes 10 minutes!

1. Prepare the tomatoes: Place a colander in another bowl and set the two aside. Then, use a sharp knife to cut the cherry tomatoes into smaller pieces and add them to the colander. Let their juices drain while you prepare the remaining ingredients.
2. Combine the ingredients: Transfer the cut tomatoes to a medium bowl once drained. Add the chopped onion, garlic, jalapeno, and cilantro.
3. Add the lime: Drizzle the mixture with lime juice, and sprinkle it with salt and pepper.
4. Mix and serve: Stir the ingredients until thoroughly combined. Taste for seasoning and add more if necessary. When ready, serve the salsa fresca with chips or on the side of your main dish.

In the Food Processor or Blender

When serving a crowd, the last thing you want to do is spend hours in the kitchen prepping your ingredients. With this simple method, you can make salsa from cherry tomatoes with little prep time.

1. Blend the veggies: Add the onion, garlic, and jalapeno to the bowl of your food processor. Pulse the ingredients 6-7 times to give them a rough chop.
2. Add the tomatoes: Place the cherry tomatoes in the food processor, along with the other ingredients, and process the mixture for 10-15 seconds, depending on your preferred texture.
3. Drain: Place a colander over a bowl, and pour the mixture into the colander. Use the back of a spatula to remove as much excess liquid as possible.
4. Add seasonings: Transfer the drained veggies into a medium-sized bowl. Add the lime juice, salt, and pepper, and stir until combined.

How to Store the Leftovers?

It’s best to serve homemade salsa with cherry tomatoes the day of, as this condiment tends to get watery as it sits. Therefore, I recommend serving it as-is and draining any excess liquid before plating your sauce.

However, if you need to store your leftover salsa, place it in an airtight container in the fridge for up to three days. If necessary, add freshness to the mixture by draining it and adding more tomatoes and extra seasoning.

How to Serve?

Pico de gallo with cherry tomatoes is one of the most versatile condiments in my recipe book. Zesty and fresh, this salsa makes a delicious pair with everything from tacos to shrimp.

• Chips: No one can resist a classic—especially one as simple as this! Serve up your salsa alongside your favorite tortilla chips for the ultimate crowd-ready appetizer, snack, or side dish.
• Grilled or roasted meat and seafood: If you love grilled meats’ succulent, savory taste, these salsa-friendly recipes are for you! Serve your homemade salsa atop a tender fillet of Grilled Sockeye Salmon or marinated Shrimp Kabobs for a five-star meal perfect for the summer months. You can also add a helping of salsa with my Baked Chicken Kabobs if you’re looking for a tender, healthy meal you can make all year round.
• Tacos: Want to make an authentic, party-ready Mexican menu with your grape tomato salsa? My Beef Brisket Tacos are packed with savory richness, while my Black Bean Quinoa Tacos recipe is a vegan-friendly and oh-so-delicious alternative.
• Quinoa or burrito bowls: Few weeknight dinners are as hearty or flavor-packed as a traditional burrito bowl. My Mexican Quinoa (and Instant Pot Mexican Quinoa!) load your favorite fresh, Mexican ingredients into every serving. Or, for a meal better than Chipotle, whip up a Homemade Burrito Bowl that will satisfy your cravings and save money.
• Eggs: My favorite way to serve a hearty, flavor-packed breakfast is with a side of this light homemade salsa recipe. I love adding this iconic salsa recipe to Mexican breakfast staples like Huevos Rancheros and Mexican Breakfast Casserole.
• Soups and Chilis: Take your soup game to the next level by adding a dollop of this cherry tomato mixture. This salsa pairs beautifully with soups like Mexican Street Corn Soup and Chicken Tomatillo Soup. It also adds a robust tomato finish to hearty chili recipes like my Quinoa Chili and Easy Chicken Chili.
• Nachos: No nacho recipe is complete without a helping of salsa. This classic salsa recipe makes a great topping for savory fan favorites like Chicken Nachos and Beef Nachos.

How to Store?

If you have leftover ranch yogurt dip or wish to make it ahead of time, you can easily store it in an airtight glass or plastic container in the fridge for up to 3-4 days. 

Just make sure to give it a stir before serving, as the ingredients tend to separate as they sit. If your yogurt dip for vegetables appears too watery after stirring, you can add a tablespoon or two of Greek yogurt to return it to a creamy consistency.

Helpful Tips:

• Let it rest: While it can be served right after it is made, I almost always make this yogurt vegetable dip a day in advance and store it in the fridge. Allowing it to sit in the fridge helps flavors melt together.
• Taste for seasoning: I highly recommend giving it a taste before serving and adjusting it according to what I am serving it with. For example, if I am serving this yogurt dip with raw vegetables (like carrots, cucumbers, and cherry tomatoes) are my favorite), I might put a little bit more salt into the mixture. On the contrary, if I am serving it with chips, I might add a little bit less.
• Turn it into a dressing: You can easily turn this yogurt-based dip into a salad dressing by thinning it with a bit of water. I would start with two tablespoons of water and increase it in small increments until I reached my desired consistency.

FAQs

What is the difference between yogurt and Greek yogurt?

The main difference between regular yogurt and Greek yogurt is its consistency. Greek yogurt is strained to remove the liquid remains of milk (also known as whey), which gives it a thick consistency. Regular yogurt contains whey and has a thinner consistency.

Can I substitute yogurt for sour cream in ranch dressing?

Yes, you can. Yogurt is a great substitute for sour cream in Greek yogurt-based dips because it provides a similar creaminess but is lower in calories and total fat. You can make a delicious, homemade Greek ranch dip by combining Greek yogurt with a half teaspoon of onion powder, a tablespoon of garlic powder, and a little sea salt and lemon juice.

How can I turn this Greek yogurt dip into a salad dressing?

To turn it into a homemade Greek yogurt ranch dressing, you can add 2 tablespoons of olive oil and 2 tablespoons of lemon juice. If need be, you can thin it out (to make it pourable) by whisking in a few tablespoons of water. Be sure to taste it for seasoning and add more if necessary.

Other Greek Yogurt Recipes You Might Like

Greek yogurt is a staple ingredient in many of my recipes because it’s healthy, delicious, and versatile. From sweet to savory recipes, Greek yogurt does it all! If you’re a yogurt fanatic like me, or if you’re trying to finish off that tub of yogurt in your fridge, you need to try these easy recipes:

• Breakfast Parfait with Greek Yogurt
• Greek Yogurt Chicken
• Yogurt Coleslaw Dressing

If you try this Veggie Dip with Greek Yogurt recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Ingredients You’ll Need:

As the name suggests, you will only need 4 ingredients for this easy guac recipe. So, gather:

• Avocados: Since the main ingredient in guacamole is avocado, it’s important to select the best kind. In my opinion, the best avocados for guacamole are Hass avocados because of their creamy flesh, rich taste, and protective skin.
• Fresh Garlic
• Kosher salt
• Fresh lime juice

Substitutions and Optional Add-Ins

Whether you make this recipe a game-day snack or a condiment for your favorite Mexican meal, there are countless ways to make it yours. Adding flavor is a snap with these main ingredients.

Substitutions:

• Garlic powder: Garlic powder is an easy, pantry-ready substitute for fresh garlic in this guacamole recipe. 
• Lemon juice: Don’t like the taste of limes? Lemon juice will give your guac the same vibrancy without any unwanted bitter taste. You can even omit the extra juice for an easy 3 ingredient guacamole recipe.

Optional add-ins:

The beauty of this healthy guacamole recipe is that you can make it even more delicious with one or more of these optional add-ins. Simply chop them up and add them in as you are making your guacamole.

• Red onion: Red onion is just the ingredient you need for guacamole that packs a punch. Pungent and crisp, this add-in will take your guac to the next level. And if you want to take it up a notch, try adding a tablespoon of my Mexican Pickled Onions.
• Fresh tomato or fresh cherry tomato salsa (pico de gallo): These additional ingredients will give your guacamole brilliant color, juicy texture, and a garden-fresh taste that’s out of this world.
• Jarred salsa: Could you eat salsa by the spoonful? Adding a little of this tasty condiment will give your guacamole a layer of savory, piquant flavor.
• Cilantro: Fresh and earthy, this herb will bring out all the green flavors of your homemade guacamole. One of the best ways to enliven your guac recipes is to sprinkle a handful of fresh cilantro on top of the guacamole.
• Jalapeño: If you love spicy foods, then jalapeno is the ingredient you’ve been looking for. This bright pepper will make every bite of your guac explode in your mouth.
• Ground cumin: Want to add some depth to your four-ingredient guacamole? This rich spice will give any dish a rich, warm, and earthy layer.

How To Make This Recipe?

Ready in five minutes, this easy four-ingredient guacamole recipe is a lifesaver for anyone looking for a quick, delicious fix. Whip up this dish in no time and without the messy clean-up.

1. Prepare the avocados: Peel, pit, and cube your ripe Hass avocado, and put the cubes in a medium bowl. Then, use a potato masher or a fork to mash the cubes until smooth.
2. Add the rest of the ingredients: Add the garlic, salt, and lime juice to the avocado puree. Stir the mixture until it’s thoroughly combined. You can make it super smooth or leave it chunky depending on your preference. Taste for seasoning and add in more if preferred.

How to Make Ahead, Store, and Freeze

With a working fridge and an airtight container, there’s no reason to let a bite of this basic guacamole go to waste. Meal prep and leftover storage will be a breeze with these handy tips.

• Make-Ahead and Storage: You can make your four ingredient guac one day in advance. Evenly spread the guacamole in an airtight container and cover its surface with a thin yet visible layer of water, lemon juice, or lime juice. Then, cover the container with a layer of plastic wrap, pressing the plastic flush against the surface of the guacamole. Store guacamole in the fridge once all air bubbles have been removed and the container is sealed. When ready to eat, remove the liquid and enjoy!
• Freezing: Unlike guacamole recipes with water-filled ingredients, like tomatoes, onions, and jalapenos, this simple recipe freezes wonderfully. Just store it in an airtight container, such as a Ziploc bag, and remove as much air as possible. Your leftover guacamole will stay fresh for up to three months.