Mediterranean Brunch Board Dips Flatbreads (Printer-friendly)

A colorful shareable platter with classic Mediterranean dips, fresh vegetables, olives, feta, and warm flatbreads.

# What You'll 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
05 - ½ teaspoon salt
06 - 1 cup Greek yogurt
07 - 1 medium cucumber, grated and well-drained
08 - 1 tablespoon fresh dill
09 - 1 medium eggplant
10 - 2 tablespoons olive oil for baba ganoush
11 - 1 cup store-bought 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 feta cheese, crumbled
17 - 1 cup mixed nuts

→ Breads

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

→ Finishing Touches

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

# How To Make It:

01 - Combine chickpeas, tahini, lemon juice, garlic, and salt in a food processor. Blend until smooth, adding water as needed to reach desired consistency.
02 - Mix Greek yogurt with grated cucumber, minced garlic, olive oil, fresh dill, and salt to taste. 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 all dips into separate bowls or ramekins.
05 - Position dips on a large serving board or platter, spacing them evenly.
06 - Neatly place sliced cucumber, halved cherry tomatoes, and sliced bell pepper around the dips.
07 - Scatter olives and crumbled feta cheese across the board.
08 - Fill small sections with mixed nuts for texture and crunch.
09 - Position pita and flatbread pieces around the platter for easy dipping.
10 - Drizzle assembled platter with olive oil and garnish generously with fresh herbs.
11 - Serve immediately and encourage guests to mix and match flavors.

# Expert Tips:

01 -
  • You can prep almost everything ahead and just assemble when guests arrive, which means you actually get to enjoy brunch instead of hiding in the kitchen.
  • It turns eating into a conversation starter because everyone builds their own combinations and shares what works.
  • The dips store beautifully for days, so leftovers become easy lunches all week long.
  • It looks impressive without requiring any fancy plating skills, just a big board and a little spacing.
02 -
  • Squeeze that grated cucumber hard or your tzatziki will be watery and sad, learned that the first time when mine turned into cucumber soup.
  • Roast the eggplant until it practically collapses, because undercooked eggplant makes baba ganoush taste bitter and pasty instead of smoky and smooth.
  • Assemble the board right before serving so the vegetables stay crisp and the dips don't dry out under the air.
03 -
  • Warm your pita and flatbreads in the oven for a few minutes before serving, it makes them soft and aromatic and people will think you baked them fresh.
  • Use a pastry brush to drizzle olive oil instead of pouring it straight from the bottle, you'll get better control and avoid puddles.
  • Keep a small spoon in each dip bowl so people aren't double-dipping and everything stays fresh longer.
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