Taste Atlas has published its list of the 100 best dips around the world, and of course Greek tzatziki is in the top five.
In first place is the Lebanese tume and the top five is closed by tzatziki. However, there are other Greek dips on the Taste Atlas tasting list. Thus, in addition to tzatziki, garlic salad is in 21st place, while in 24th place is the cheese dip, in 34th place is the fava, in 38th place is the eggplant salad, in 56th place is the taramosalata and in 80th place is the caper salad.
5th place, tzatziki
“Tzatziki is a Greek preparation of yoghurt, cucumbers, garlic and many herbs and spices, such as dill, mint or parsley. It is usually served as a sauce to accompany many meat dishes, as a simple dip or as an appetizer.
Its name comes from the Turkish word cacik, which is a very similar dip, although some argue that tzatziki is derived from the Indian dip raita. Tzatziki is always served cold and is particularly popular served with dishes such as gyros and kebabs. It is often served with pie as part of the first course of a large meal.
With its huge popularity and the fact that it is one of the best summer dips, it is no wonder that there are many local variations on 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 a combination of mashed potatoes, olive oil, vinegar, raw garlic and almonds. The dish is usually served as a dip either at room temperature or frozen, so it is usually paired with a warm pita. Because of its intensity, skordalia is also 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 it’s a traditional dish, it’s influenced by the region and can contain anything from red peppers to other types of cheese. Tyrokauteri is a typical Greek appetizer and a typical dish that is usually accompanied by a warm pita’.
34th place, fava
“Fava is an incredibly tasty dish. It consists of yellow peas cooked together with onions and various spices until they completely dissolve and turn into a creamy, velvety puree.
It is believed that the name of the dish comes from the Latin word favus, meaning beans or fava beans, although they are never used in the production of this creamy dip. Fava is found in many taverns throughout the country and is usually enjoyed as a snack, traditionally served with chopped onions and a little olive oil’.
38th place, aubergine salad
“This classic Greek dip usually combines roasted eggplant, garlic and olive oil in a creamy and flavorful dish that is mostly enjoyed as part of a traditional meal consisting of a selection of small plates. It is usually garnished with parsley and a little 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 fry, usually cod, carp or mullet. This dip is usually served as an appetizer or snack.
In Greece, taramosalata is traditionally eaten on Clean Monday, which is the first day of Lent. Taramosalata can also be purchased pre-made in many Turkish and Greek shops. When served, taramosalata 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. Caparossa salad is traditionally associated with the Cyclades, especially Syros and Sifnos, and is usually served as a ‘salve’ for bread or as an aromatic dip to accompany grilled meats or roasts’.
