Greek cuisine isn’t built on complexity; it’s built on balance. A few fresh ingredients, bold flavors, and the right sauce can turn any meal into a Mediterranean masterpiece. And the secret? It often lies in the dips and dressings served alongside. From creamy tzatziki to smoky eggplant spreads, Greek sauces are simple to make, quick to prepare, and powerful in flavor.

In this guide, we walk you through five must-try sauces you can whip up in five minutes, all inspired by the soul of traditional Greek kitchens.

1. Tzatziki

Every Greek table knows tzatziki. This cucumber yogurt dip is more than just a side,  it’s a cooling contrast to grilled meats and fried veggies.

Ingredients: Full-fat Greek yogurt, grated cucumber, fresh garlic, extra virgin olive oil, lemon juice, dill, and a touch of salt.

How to Make: 

Start by grating half a cucumber. Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze out as much water as possible. This prevents the sauce from becoming watery. 

In a bowl, combine one cup of strained Greek yogurt, the grated cucumber, two minced garlic cloves, one tablespoon of olive oil, a teaspoon of lemon juice, a teaspoon of white vinegar (optional), and a tablespoon of finely chopped fresh dill or mint. Season with salt. Stir gently to combine. 

Let it sit in the refrigerator for at least 15 minutes to allow the flavors to meld. The longer it rests, the better it tastes.

Pairs well with: Chicken souvlaki, zucchini fritters, fresh pita, or spooned over roasted vegetables.

The Flavors You Crave, Done Right

Come by Souvlaki Authentique and see why our homemade sauces make every souvlaki plate unforgettable.

2. Tyrokafteri

Tyrokafteri (also called ktipiti) brings heat and depth. It’s a whipped feta dip with roasted red pepper, olive oil, and chili. Creamy, bold, and addictive.

Ingredients: Crumbled feta, roasted red pepper, olive oil, red chili flakes or a fresh spicy pepper, splash of red wine vinegar.

How to Make: 

In a blender or food processor, add one cup of crumbled feta cheese and one roasted red pepper (peeled and seeded). 

Add a tablespoon of extra virgin olive oil, half a teaspoon of chili flakes (or one small fresh red chili for more heat), and a splash of red wine vinegar. Blend until creamy but still slightly textured. 

For a smoother version, add a spoonful of Greek yogurt. Taste and adjust heat or acidity as desired. Chill for 20 minutes before serving to enhance the flavor.

Pairs well with grilled pita bread and lamb skewers, or used as a base for wraps.

3. Skordalia

This robust dip is made from mashed potatoes and garlic, emulsified with olive oil and vinegar. It has roots deep in Greek peasant cuisine and delivers huge flavor.

Ingredients: Boiled potatoes, fresh garlic, olive oil, red wine vinegar, and a pinch of salt.

How to Make: 

Peel and boil two medium potatoes until fork-tender. Mash them while still warm. In a mortar and pestle or food processor, crush four cloves of garlic with a pinch of salt to form a paste. Slowly add the mashed potatoes. 

Drizzle in a quarter cup of olive oil and two tablespoons of red wine vinegar, blending continuously until smooth and fluffy. 

For a traditional variation, replace some of the potato with soaked bread or a tablespoon of crushed almonds. The key is a creamy, almost mousse-like texture.

Pairs well with: Fried fish, beets, grilled zucchini, or crusty bread.

4. Melitzanosalata

Roasted eggplant gets elevated in this earthy dip. Unlike baba ghanoush, this Greek version has no tahini, just a clean, smoky flavor.

Ingredients: Whole eggplants, garlic, lemon juice, parsley, olive oil, and red onion (optional).

How to Make: 

Roast one or two large eggplants over an open flame, on a grill, or in the oven at 400°F (200°C) until the skin is completely blackened and the flesh collapses. Let them cool, then scoop out the flesh into a bowl. 

Discard the skins, mash the eggplant flesh with a fork, stir in one minced garlic clove, two tablespoons of olive oil, a tablespoon of lemon juice, a teaspoon of red wine vinegar (optional), a tablespoon of finely chopped red onion, and chopped fresh parsley. 

Season with salt. Let it sit at room temperature for at least 20 minutes.

Pairs well with: Meze platters, grilled meats, or spooned over rice bowls.

5. Ladolemono

Not a dip, but a lemon-olive oil dressing that brings freshness to everything it touches. It’s sharp, light, and quintessentially Greek.

Ingredients: Extra virgin olive oil, fresh lemon juice, oregano, mustard (optional), and salt.

How to Make: 

In a small bowl, whisk together a quarter cup of olive oil with two tablespoons of freshly squeezed lemon juice. 

Add a pinch of dried oregano and salt. For extra depth, add half a teaspoon of Dijon mustard. Whisk until emulsified. It should look slightly creamy in texture. Use immediately or store in the fridge for up to three days.

Pairs well with: Grilled fish, chicken, warm potatoes, or used as a marinade.

Quick Tips for Home Cooks

• Use high-quality olive oil. The difference in flavor is night and day.
• Always taste and adjust acidity or salt after resting the sauce.
• Add a spoonful of yogurt or tahini to tone down aggressive garlic.
• Chill dips for at least 20 minutes to fully develop flavors.
• These sauces are great on everything from sandwiches to roasted veggies to grain bowls.
• Store leftovers in airtight containers for up to 3–4 days (except ladolemono, which is best fresh).

Conclusion

You don’t need hours or obscure ingredients to bring Greek flavor home. With these five sauces, you can transform anything from roasted vegetables to grilled chicken into something special. 

And if you’re looking to try these dips the way they’re meant to be experienced, crafted with tradition and served with care, visit Souvlaki Authentique, one of Canada’s best Greek restaurants. The flavors are real, the sauces house-made, and the experience unforgettable.