Mediterranean Brunch Board – Easy 3-Dip Spread

I discovered this board while wandering through a bustling market in Athens, where the air smelled of oregano and grilled bread. The vendors piled creamy dips onto wooden boards, and everyone gathered around, tearing off pieces of warm flatbread. That moment inspired this recipe—a board that brings people together.

The beauty of this Mediterranean brunch board is its versatility. You can prepare the dips ahead, arrange everything on a large platter, and let your guests build their own bites. It's perfect for lazy weekends, brunch parties, or even a light dinner.

With three distinct dips—creamy whipped feta, smoky eggplant baba ganoush, and a bright herby yogurt—plus warm flatbreads and crunchy veggies, this board is a feast for the senses. It's simple to assemble but looks impressive, and it's packed with fresh, wholesome ingredients.

About the Ingredients

1 cup (240g) full-fat Greek yogurt

Use thick Greek yogurt for a creamy dip. If you prefer a lighter option, use 2% but note it will be less thick.

1/2 cup (120g) crumbled feta cheese

Buy feta in brine for best flavor. For a vegan version, use a plant-based feta alternative.

1 large eggplant (about 1 lb / 450g)

Choose a firm, glossy eggplant. If you can't find one, use 2 cups of roasted eggplant flesh.

2 tablespoons tahini

Stir tahini well before measuring. If you don't have tahini, substitute with 1 tablespoon of olive oil and 1 tablespoon of sesame seeds blended.

1 lemon, juiced

Fresh lemon juice is key. If using bottled, use 2 tablespoons.

2 cloves garlic, minced

Adjust garlic to your taste. For a milder flavor, roast the garlic first.

1 cup (240g) plain Greek yogurt (for herby dip)

Same as above, use full-fat for best texture.

1/2 cup (20g) fresh dill, chopped

Fresh dill is best, but you can use 2 tablespoons dried dill if needed.

1/2 cup (20g) fresh mint, chopped

Mint adds freshness. If you don't have it, use parsley or basil.

2 cups (300g) all-purpose flour

Use all-purpose or bread flour for chewier flatbreads. Whole wheat works but will be denser.

1 teaspoon active dry yeast

Check the expiration date. If using instant yeast, you can skip the proofing step.

1 teaspoon salt

Use fine sea salt for even distribution.

1/2 cup (120ml) warm water (110°F/43°C)

Water should be warm to the touch but not hot, or it will kill the yeast.

2 tablespoons olive oil, plus more for brushing

Use extra-virgin olive oil for best flavor.

Vegetables for serving: sliced cucumbers, cherry tomatoes, radishes, olives

Use any crunchy veggies you like. Add bell peppers or carrots for extra color.

Tips & Tricks

• To roast the eggplant, pierce it with a fork and place it directly over a gas flame or under a broiler, turning until the skin is charred and the flesh is soft. Let it cool before peeling.
• If the dips are too thick, thin them with a little olive oil or water until they reach a dippable consistency.
• For the flatbreads, don't over-knead—just mix until a shaggy dough forms, then let it rest. This keeps them tender.

Step-by-Step Instructions

1. Roast the eggplant

Preheat oven to 400°F (200°C). Prick the eggplant with a fork, place on a baking sheet, and roast for 30-35 minutes until the skin is wrinkled and the flesh is very soft. Let cool slightly, then scoop out the flesh and discard the skin.

2. Make whipped feta

In a food processor, combine the crumbled feta and 1/2 cup Greek yogurt. Blend until smooth and creamy, about 2 minutes. Add a splash of olive oil if needed. Season with a pinch of pepper.

3. Make baba ganoush

In the same food processor (wipe clean), combine the roasted eggplant flesh, tahini, lemon juice, and half the minced garlic. Blend until smooth. Season with salt to taste.

4. Make herby yogurt

In a small bowl, mix the remaining 1 cup Greek yogurt with the chopped dill, mint, and remaining garlic. Stir in a pinch of salt and a drizzle of olive oil.

5. Prepare flatbread dough

In a large bowl, dissolve the yeast in warm water and let stand for 5 minutes until foamy. Add the flour and salt, then mix in the olive oil. Knead on a floured surface for 5 minutes until smooth. Cover and let rise for 30 minutes.

6. Cook the flatbreads

Divide the dough into 8 pieces and roll each into a thin circle. Heat a cast-iron skillet over medium-high heat. Cook each flatbread for 1-2 minutes per side until golden brown spots appear and it puffs up slightly. Brush with olive oil and keep warm.

7. Assemble the board

Place the three dips in small bowls on a large serving board. Arrange the warm flatbreads around them, and fill the gaps with sliced cucumbers, cherry tomatoes, radishes, and olives. Drizzle the dips with olive oil and sprinkle with fresh herbs if desired.

Delicious Variations

Add a fourth dip

Hummus or tzatziki would be perfect alongside the others.

Make it vegan

Use plant-based yogurt and feta, and skip the honey if you add any.

Add protein

Serve with grilled chicken, lamb, or falafel for a heartier meal.

How to Store Mediterranean Brunch Boards with 3 Irresistible Dips and Warm Flatbreads

Frequently Asked Questions

Ready to bring the Mediterranean to your table? Gather your favorite veggies, whip up these dips, and create a board that will have everyone lingering over brunch. Explore beyond the guidebook.

Mediterranean Brunch Boards with 3 Irresistible Dips and Warm Flatbreads

Create a stunning Mediterranean brunch board with 3 creamy dips, warm flatbreads, and fresh veggies—perfect for sharing.

★★★★½ 4.8 (156 ratings)

20 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 1 cup (240g) full-fat Greek yogurt
• 1/2 cup (120g) crumbled feta cheese
• 1 large eggplant (about 1 lb / 450g)
• 2 tablespoons tahini
• 1 lemon, juiced
• 2 cloves garlic, minced
• 1 cup (240g) plain Greek yogurt (for herby dip)
• 1/2 cup (20g) fresh dill, chopped
• 1/2 cup (20g) fresh mint, chopped
• 2 cups (300g) all-purpose flour
• 1 teaspoon active dry yeast
• 1 teaspoon salt
• 1/2 cup (120ml) warm water (110°F/43°C)
• 2 tablespoons olive oil, plus more for brushing
• Vegetables for serving: sliced cucumbers, cherry tomatoes, radishes, olives

📋 Instructions

1. 1Roast the eggplant — Preheat oven to 400°F (200°C). Prick the eggplant with a fork, place on a baking sheet, and roast for 30-35 minutes until the skin is wrinkled and the flesh is very soft. Let cool slightly, then scoop out the flesh and discard the skin.
2. 2Make whipped feta — In a food processor, combine the crumbled feta and 1/2 cup Greek yogurt. Blend until smooth and creamy, about 2 minutes. Add a splash of olive oil if needed. Season with a pinch of pepper.
3. 3Make baba ganoush — In the same food processor (wipe clean), combine the roasted eggplant flesh, tahini, lemon juice, and half the minced garlic. Blend until smooth. Season with salt to taste.
4. 4Make herby yogurt — In a small bowl, mix the remaining 1 cup Greek yogurt with the chopped dill, mint, and remaining garlic. Stir in a pinch of salt and a drizzle of olive oil.
5. 5Prepare flatbread dough — In a large bowl, dissolve the yeast in warm water and let stand for 5 minutes until foamy. Add the flour and salt, then mix in the olive oil. Knead on a floured surface for 5 minutes until smooth. Cover and let rise for 30 minutes.
6. 6Cook the flatbreads — Divide the dough into 8 pieces and roll each into a thin circle. Heat a cast-iron skillet over medium-high heat. Cook each flatbread for 1-2 minutes per side until golden brown spots appear and it puffs up slightly. Brush with olive oil and keep warm.
7. 7Assemble the board — Place the three dips in small bowls on a large serving board. Arrange the warm flatbreads around them, and fill the gaps with sliced cucumbers, cherry tomatoes, radishes, and olives. Drizzle the dips with olive oil and sprinkle with fresh herbs if desired.

👨‍🍳 Chef's Note: For a smoky flavor, char the eggplant over an open flame if possible—it adds a depth that roasting can't match.

Servings: 6

Cuisine: Mediterranean

Course: Brunch

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Elena Petrova

Elena writes about travel and cultural immersion, focusing on off-the-beaten-path destinations and authentic experiences. She shares practical advice for budget-conscious travelers who want to connect with local communities.