Mediterranean Brunch Board Dips (Printable format)

A vibrant shareable platter with four classic dips, fresh vegetables, briny olives, feta, and flatbreads perfect for leisurely weekend gatherings.

# What You Need:

→ Dips

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 2 tablespoons tahini
03 - 3 tablespoons fresh lemon juice
04 - 2 cloves garlic, minced
05 - 1/2 teaspoon salt
06 - 1 cup Greek yogurt
07 - 1 medium cucumber, grated and drained
08 - 1 tablespoon fresh dill
09 - 1 medium eggplant
10 - 2 tablespoons olive oil for baba ganoush
11 - 1 cup roasted red pepper dip

→ Fresh Vegetables

12 - 1 large cucumber, sliced into rounds
13 - 1 cup cherry tomatoes, halved
14 - 1 large bell pepper, sliced into strips

→ Add-Ons

15 - 1 cup assorted olives
16 - 1 cup crumbled feta cheese
17 - 1 cup mixed nuts

→ Breads

18 - 6 pita breads and flatbreads, cut into triangles or strips

→ Finishing Touches

19 - 2 tablespoons olive oil
20 - Fresh oregano and parsley for garnish

# How-To Steps:

01 - Combine drained chickpeas, tahini, lemon juice, minced garlic, and salt in a food processor. Blend until smooth, adding water gradually to reach desired consistency.
02 - Mix Greek yogurt with grated and well-drained cucumber, minced garlic, olive oil, and fresh dill. Season with salt to taste and refrigerate for at least 1 hour.
03 - Roast eggplant at 400°F for 30 to 35 minutes until soft. Scoop flesh and blend with tahini, olive oil, lemon juice, and salt until creamy.
04 - Spoon prepared hummus, tzatziki, baba ganoush, and roasted red pepper dip into separate bowls or ramekins.
05 - Position all bowls strategically on a large serving board or platter as focal points.
06 - Neatly arrange sliced cucumber rounds, halved cherry tomatoes, and bell pepper strips around the dip bowls.
07 - Scatter assorted olives and crumbled feta cheese across empty sections of the board.
08 - Fill small sections with mixed nuts, distributed for visual balance and accessibility.
09 - Position pita and flatbread pieces around the platter perimeter for convenient dipping.
10 - Drizzle the entire platter with olive oil and garnish generously with fresh oregano and parsley.
11 - Present immediately, encouraging guests to create personalized flavor combinations.

# Expert Hints:

01 -
  • Everything can be prepped the night before so you actually get to enjoy your own party.
  • Guests build their own bites, which means no dietary drama and everyone leaves happy.
  • The dips taste like you spent all day cooking, but half of it is just smart assembly.
  • Leftovers become next day lunches that feel like a treat, not a chore.
02 -
  • Squeeze the grated cucumber until your hand aches or your tzatziki will be a sad watery puddle by brunch time.
  • Roast the eggplant until it practically deflates and the skin turns black, anything less and your baba ganoush will taste raw and bitter.
  • Warm your breads right before serving or they will be tough and chewy instead of soft and welcoming.
03 -
  • Toast your nuts in a dry skillet for five minutes before adding them to the board, the difference in flavor is startling and worth the extra step.
  • Use a wooden board or large platter instead of a flat tray so the dips stay put and the whole thing looks abundant instead of sparse.
  • Drizzle the olive oil at the very end right before serving, it catches the light and makes everything look like it belongs in a magazine.
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