Greek Antipasto Dip
Greek Antipasto Dip is a creamy, tangy Mediterranean-inspired appetizer featuring a rich base made of Greek yogurt or cream cheese, topped with fresh vegetables, Kalamata olives, feta cheese, and a drizzle of olive oil. Perfect for parties, gatherings, or casual snacking, this dip is bursting with vibrant flavors and textures. It's easy to make, customizable, and guaranteed to be a crowd-pleaser.
Equipment
- 1 medium mixing bowl
- 1 chopping board
- 1 Sharp knife
- 1 serving bowl or dish (shallow for presentation)
Ingredients
- 1 cup Greek yogurt or cream cheese
- ½ cup Kalamata olives sliced
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1 roasted red pepper chopped
- ¼ cup red onion finely chopped
- ½ cup feta cheese crumbled
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh oregano chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic minced
- Salt & pepper to taste
Instructions
Prepare the Ingredients:
- Slice the Kalamata olives, dice the cucumber, chop the roasted red pepper, and halve the cherry tomatoes. Finely chop the red onion and fresh herbs.
Make the Base:
- In a medium mixing bowl, combine the Greek yogurt or cream cheese, olive oil, lemon juice, minced garlic, salt, and pepper. Stir until smooth and creamy.
Layer the Dip:
- Spread the creamy mixture evenly in a shallow serving dish. Top with the prepared olives, tomatoes, cucumber, roasted red pepper, red onion, and crumbled feta cheese.
Garnish:
- Sprinkle the fresh parsley and oregano over the top. Drizzle with a little extra olive oil if desired.
Serve:
- Serve immediately with pita chips, tortilla chips, or fresh veggie sticks. Enjoy!
Notes
- Make Ahead: This dip can be made ahead of time and stored in the refrigerator for up to 24 hours. Just add the fresh herbs and drizzle of olive oil before serving.
- Substitute Ingredients: You can easily substitute Greek yogurt with sour cream or even use vegan cream cheese for a dairy-free version. For a vegan dip, substitute feta with vegan feta cheese or crumbled tofu.
- For a Warmer Version: If you prefer a warm dip, bake the assembled dip at 350°F (175°C) for about 10–15 minutes, or until the cheese is melted and bubbly.
- Extra Flavor: Add some red pepper flakes or chili peppers to bring heat to the dip if desired. A few marinated artichokes or sun-dried tomatoes also work wonderfully in this recipe.