Leading the list is Lebanese toum, with tzatziki rounding out the top five. Additionally, several other Greek dips are featured on the list. Apart from tzatziki, here are the other Greek entries:
– 21st place: Skordalia
– 24th place: Tyrokauteri
– 34th place: Fava beans
– 38th place: Eggplant salad
– 56th place: Taramosalata
– 80th place: Caper salad
5th place: Tzatziki
“Tzatziki is a Greek preparation of yogurt, cucumbers, garlic, and various herbs and spices like dill, mint, or parsley. It’s typically served as a sauce accompanying many meat dishes, as a simple dip, or as an appetizer. Its name derives from the Turkish word cacik, which is a similar dip, although some argue that tzatziki is derived from the Indian dip raita. Tzatziki is always served cold and is especially popular with dishes like gyros and souvlaki. Often, it is served with pita as part of the first course of a large meal. With its immense popularity and status as one of the best summer dips, it’s no surprise that there are many local variations of tzatziki in countries such as Iran, Iraq, Turkey, Cyprus, Bulgaria, and Serbia,” writes Taste Atlas.
21st place: Skordalia
“Skordalia is a delicious Greek dish made from mashed potatoes, olive oil, vinegar, raw garlic, and almonds. The dish is usually served as a dip either at room temperature or chilled and is typically paired with warm pita. Due to its intensity, skordalia is often served as an accompaniment to various fish or vegetable dishes.”
24th place: Tyrokauteri
“This creamy Greek sauce is usually made from feta cheese, milk or yogurt, hot peppers, olive oil, and vinegar. Although this is a traditional dish, it varies by region and can contain anything from red peppers to other types of cheese. Tyrokauteri is a classic Greek appetizer, often served with warm pita.”
34th place: Fava Beans
“Fava beans are an incredibly tasty dish made from yellow peas cooked with onions and various spices until they dissolve into a creamy, velvety puree. The name of the dish comes from the Latin word favus, meaning beans or fava beans, although actual fava beans are not used in its preparation. Fava beans are found in many taverns across Greece and are usually enjoyed as a meze, traditionally served with chopped onions and a drizzle of olive oil.”
38th place: Eggplant Salad
“This classic Greek dip combines roasted eggplant, garlic, and olive oil into a creamy and flavorful dish that is often enjoyed as part of a traditional meal with a selection of small plates. It is usually garnished with parsley and a drizzle of olive oil and served with crusty, rustic bread.”
56th place: Taramosalata
“Taramosalata is a Greek and Turkish specialty consisting of mashed potatoes or bread (or sometimes bread crumbs) combined with lemon juice, olive oil, and fish roe, usually from cod, carp, or mullet. This dip is typically served as an appetizer or starter. In Greece, taramasalata is traditionally eaten on Clean Monday, the first day of Lent. It can also be bought pre-made in many Turkish and Greek stores. When served, taramasalata is often garnished with olives, tomatoes, and cucumbers.”
80th place: Caper Salad
“Boiled or dried capers are the main ingredient in this creamy Greek dip. It is usually made with soaked bread or mashed potatoes and enriched with garlic, onions, vinegar, olive oil, spices, and fresh herbs. Caper salad is traditionally associated with the Cyclades, mainly Syros, and Sifnos, and is usually served as a flavorful dip to accompany grilled meats or roasts.”
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