Fall dips are more than just appetizers—they’re a way to bring everyone together around the table. Their versatility and ease make them ideal for parties, tailgates, movie nights, or even as a side for a cozy dinner. From savory and creamy to sweet and spicy, dips are an endlessly–versatile crowd pleaser. Here are three delicious Mediterranean–inspired dip recipes that will make your autumn gatherings unforgettable:
Sweet & Earthy Beet Dip
4 to 6 servings
1 medium beet or 1 bunch small beets (about ½ pound), peeled and roughly chopped
1 cup whole walnuts, toasted, plus chopped walnuts for garnish
1 lemon, juiced
1 Tbsp pomegranate molasses
1 tsp chili flakes
1 garlic clove, peeled
1 tsp kosher salt, plus more to taste
½ cup extra-virgin olive oil, plus more for garnish
Freshly ground black pepper
1 cup labneh, for serving (can substitue plain Greek yogurt if desired)
Pita and quarted Persian cucumbers, for serving
Put the beets, whole walnuts, lemon juice, pomegranate molasses, chili flakes, garlic and salt into a food processor or blender. Purée on high until beets and nuts are finely chopped. Scrape down the sides, and blend again, until the mixture gets slightly smoother. Add the olive oil, and blend again, scraping down the sides, until mixture forms a coarse purée. Taste, and adjust seasoning with salt, pepper and additional lemon juice, if desired.
Spoon into a bowl, then add labneh or yogurt on top. Top with a generous drizzle of olive oil and chopped walnuts; grate some lemon zest on top. Serve with pita and cucumbers for dipping.
Authentic Tzatziki
6 to 8 servings
1 English cucumber, partially peeled (striped)
1 tsp kosher salt, divided
3–4 garlic cloves, peeled, finely grated, or minced
1 tsp white vinegar
1 tbsp extra virgin olive oil
2 cups plain Greek yogurt
Handful of chopped fresh dill or mint (optional)
1/4 tsp ground pepper
Warm pita and sliced vegetables for serving
Using a box grater, grate the cucumbers. Toss the grated cucumbers with 1/2 tsp kosher salt. Spoon the grated cucumber into a cheese cloth or a double thickness napkin and squeeze dry. (There will be a lot of liquid).
In a large mixing bowl, place half the garlic with remaining 1/2 tsp salt, white vinegar, and extra virgin olive oil. Mix to combine, adding more garlic to taste.
Add the grated cucumber the garlic mixture. Stir in the yogurt, a pinch of pepper, and the fresh herbs. Stir to combine well. Cover and refrigerate at least 30 minutes.
When ready to serve, stir the tzatziki to refresh and transfer to serving bowl, drizzling with more extra virgin olive oil. Serve with your favorite veggies and warm pita.
Traditional Hummus
6 to 8 servings
3 cups canned cooked chickpeas
1–2 garlic cloves, minced
3–4 ice cubes
1/3 cup tahini paste
1/2 tsp kosher salt
Juice of 1 lemon
Hot water
Extra virgin olive oil
Sumac
Warm pita and sliced vegetables for serving
Add chickpeas and minced garlic to the bowl of a food processor. Puree until a smooth, powder-like mixture forms.
While processor is running, add ice cubes, tahini, salt, and lemon juice. Blend for about 4 minutes. If the consistency is too thick still, run processor and slowly add a little hot water. Blend until you reach desired silky smooth consistency.
Spread in a serving bowl and add a generous drizzle of olive oil. Sprinkle sumac on top. Serve with your favorite veggies and warm pita.
