Spicy Mediterranean Creamy Boat Dip
A rich, creamy Mediterranean dip made with Greek yogurt, cream cheese, roasted red peppers, harissa, garlic, and herbs. It’s spicy, tangy, ultra-smooth, and perfect for chips, pita, veggies, or crackers. This is a crowd-stealer dip.
Prep: 10 minutes
Chill : 20 minutes
Total: 30 minutes
Ingredients
Base
½ cup Greek yogurt (thick)
½ cup cream cheese, softened
2 tbsp olive oil
Flavor Boost
¼ cup roasted red peppers (jarred or homemade)
1–2 tsp harissa paste
1 small garlic clove
1 tbsp lemon juice
Salt to taste
Mediterranean Finish
1 tbsp chopped parsley or dill
½ tsp smoked paprika
Chili flakes
Instructions
Blend the Dip
Add Greek yogurt, cream cheese, olive oil, roasted red peppers, harissa, garlic, lemon juice, and salt to a blender or food processor.
Blend until completely smooth and creamy.
Taste & Adjust
More spicy → add harissa or chili flakes
More tangy → add lemon juice
More creamy → add 1–2 tbsp yogurt
Chill
Refrigerate 20 minutes to let flavors develop.
Serve
Transfer to bowl.
Drizzle olive oil on top.
Sprinkle smoked paprika & fresh herbs.
Pro Tips
Roasted red pepper gives sweetness → balances spice
Harissa = Mediterranean heat (not harsh)
Cream cheese adds body, yogurt keeps it fresh
Chill = deeper flavor
Best Served With
Pita chips
Warm pita bread
Cucumber & carrot sticks
Tortilla chips
Flatbread
Frequently Asked Questions
Too spicy?
Start with 1 tsp harissa — very balanced.
Can I make it lighter?
Use all Greek yogurt, skip cream cheese.
Vegan version?
Use cashew cream instead of dairy.
Storage?
Airtight, fridge up to 3 days.
Nutritional Information
Calories: 90
Protein: 3 g
Fat: 7 g
Carbs: 3 g