Go Back

Summer Dips and Appetizers

Summer dips and appetizers featuring silky hummus, whipped honey feta, fresh guacamole, and creamy tzatziki. Layer a vibrant Mediterranean dip board with golden pita chips, crunchy crudités, and warm sourdough slices.
Print Recipe Pin Recipe
Prep Time 30 minutes
chill 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Appetizer
Cuisine: Mediterranean
Calories: 160
Ingredients Method Notes

Ingredients
  

Classic hummus
  • 15 oz chickpeas
  • 0.33 cup tahini
  • 1 unit lemon zest and juice
  • 1 clove garlic minced
  • 0.5 tbsp olive oil
  • 1 tsp cumin
White bean dip
  • 15 oz white beans drained and rinsed
  • 1 unit lemon juice
  • 1 tsp rosemary chopped
  • 1 tbsp olive oil
Whipped feta
  • 6 oz feta
  • 0.5 cup Greek yogurt
  • 1 unit lemon zest and juice
  • 1 tbsp honey
  • 0.25 tsp red pepper flakes
Guacamole
  • 2 avocados ripe
  • 1 unit lime juice
  • 1 jalapeño seeded and minced
  • 0.25 cup cilantro chopped
  • 0.25 red onion finely diced
  • 1 tomato diced
Tzatziki
  • 1 cup Greek yogurt
  • 1 unit cucumber grated and squeezed dry
  • 1 clove garlic minced
  • 1 tbsp dill chopped
  • 0.5 unit lemon juice
Dippers
  • 1 cup pita chips
  • 2 cup crudités assorted cut vegetables
  • 1 cup sourdough slices
  • 0.5 cup crackers
  • 1 cup tortilla chips

Method
 

Classic hummus
  1. Blend chickpeas, tahini, lemon, garlic, and cumin until smooth, stopping to scrape the sides as needed. Swirl olive oil on top for a glossy finish.
Whipped feta
  1. Blend feta and Greek yogurt until silky and spreadable. Top with honey and red pepper flakes.
Guacamole
  1. Mash avocados, then add lime, jalapeño, cilantro, red onion, and tomato. Season and taste, adjusting lime for brightness if needed.
Tzatziki
  1. Grate cucumber and squeeze it dry to remove excess water. Mix with Greek yogurt, garlic, dill, and lemon, then chill for 30 min to thicken.
Assemble the dip board
  1. Arrange all dips in bowls on a large board, then fill gaps with colorful dippers. Add pita chips, crudités, sourdough slices, crackers, and tortilla chips so guests can mix and layer textures together.

Notes

Make the dips 2–4 hours ahead so flavors develop fully, especially the tzatziki after chilling. Store covered in the refrigerator up to 3 days; freeze only guacamole (best for texture changes) and skip freezing tzatziki or whipped feta. For a dairy-light option, substitute lactose-free Greek yogurt in tzatziki and whipped feta while keeping the lemon and herbs the same.