Mediterranean Brunch Board with Dips (Printable)

Colorful platter with creamy dips, fresh vegetables, olives, and warm flatbreads.

# What You Need:

→ Dips

01 - 1 cup hummus, store-bought or homemade
02 - 1 cup tzatziki sauce, homemade
03 - 1 cup baba ganoush, homemade
04 - 1 cup roasted red pepper dip, store-bought or homemade

→ Fresh Vegetables

05 - 1 large cucumber, sliced into rounds
06 - 1 cup cherry tomatoes, halved
07 - 1 large bell pepper, sliced into strips

→ Cheese and Proteins

08 - 1 cup assorted olives, kalamata or green
09 - 1 cup feta cheese, crumbled
10 - 1 cup mixed nuts, almonds, walnuts, or pistachios

→ Breads

11 - 1 cup assorted pita breads and flatbreads, whole wheat or rosemary, cut into triangles or strips

→ Finishing

12 - 2 tablespoons olive oil
13 - Fresh herbs for garnish, oregano or parsley

→ Hummus Base

14 - 1 can (15 ounces) chickpeas, drained and rinsed
15 - 2 tablespoons tahini
16 - 3 tablespoons fresh lemon juice
17 - 2 cloves garlic, minced
18 - 0.5 teaspoon salt
19 - Water as needed for consistency

→ Tzatziki Base

20 - 1 cup Greek yogurt
21 - 1 medium cucumber, grated and well-drained
22 - 1 clove garlic, minced
23 - 1 tablespoon olive oil
24 - 1 tablespoon fresh dill
25 - Salt to taste

→ Baba Ganoush Base

26 - 1 medium eggplant
27 - 2 tablespoons tahini
28 - 2 tablespoons olive oil
29 - 2 tablespoons fresh lemon juice
30 - Salt to taste

# How-To:

01 - Blend drained chickpeas, tahini, lemon juice, garlic, and salt in a food processor until smooth. Add water gradually to reach desired consistency. Transfer to a serving bowl.
02 - Mix Greek yogurt with grated and well-drained cucumber, minced garlic, olive oil, fresh dill, and salt. Refrigerate for at least 1 hour to allow flavors to meld.
03 - Roast eggplant at 400°F for 30 to 35 minutes until completely softened. Cool slightly, then scoop flesh and blend with tahini, olive oil, lemon juice, and salt until creamy. Transfer to a serving bowl.
04 - Spoon all prepared and store-bought dips into separate bowls or ramekins. Position them on a large serving board or platter as anchor points for the arrangement.
05 - Neatly arrange sliced cucumber rounds, halved cherry tomatoes, and sliced bell pepper strips around the dips in organized sections.
06 - Scatter crumbled feta cheese and assorted olives across the board in visually appealing clusters among the vegetables.
07 - Fill small sections of the board with mixed nuts for textural contrast. Arrange pita and flatbread pieces around the platter perimeter for convenient dipping.
08 - Drizzle the entire platter with olive oil and garnish generously with fresh herbs. Serve immediately, encouraging guests to combine flavors as desired.

# Expert Advice:

01 -
  • It looks restaurant-quality but takes minimal actual cooking since most dips can be made ahead.
  • Everyone finds something they love because the board works for picky eaters, vegetarians, and adventurous tasters all at once.
  • You can prep this in under an hour and actually enjoy your guests instead of staying glued to the stove.
02 -
  • If your dips taste too thick, add liquid slowly (water for hummus, more oil or yogurt for tzatziki) instead of all at once, because it's impossible to undo an overly loose dip.
  • Prep your dips the night before and your vegetables the morning of, but assemble the board no more than thirty minutes before serving or everything starts looking tired and vegetables weep into the board.
03 -
  • If you're serving this to a crowd, make one and a half times the dip quantities because people will absolutely return to their favorites and empty those bowls faster than you'd expect.
  • Keep a small bowl of extra olive oil nearby to drizzle over the dips once or twice during your meal because they dry out slightly as everything sits, and a little oil brings them right back to life.
Go Back