Plan your party menu now with this collection of some of our favorite Mediterranean holiday appetizers! You’ll find something for everyone from mezze and one-bite starters to golden arancini and dips.
When it comes to hosting, no one does appetizers quite like the Mediterranean. From Italy’s apertivo spreads to Middle Eastern mezze, these designed-for-sharing dishes bring big flavor and a whole lot of joy to the table.
Build a whole spread of small-bites for a party, or pick a single standout starter to kick off your meal. Either way, these Mediterranean appetizers are guaranteed to impress. Follow it up with our Date-Tahini Eggnog for holiday party, Mediterranean-style!
Creamy Whipped Feta Dip
This light, tangy dip is smooth, airy, and wonderfully salty and tangy. Made with feta and Greek yogurt, and finished with a drizzle of EVOO, it’s a crowd favorite that takes only minutes to make. Pair it with homemade pita chips, or use it as a dip alongside crispy air fryer wings with harissa hot honey. For a spicier twist, try its Greek cousin, Tirokafteri.
Arancini (Cheesy Italian Rice Balls)
Golden and crispy on the outside and cheesy on the inside, these Italian Arborio rice balls are a classic holiday treat. Serve them with homemade marinara sauce for dipping, or pair with a tangy peperonata on the side. Add a Negroni or an Aperol Spritz, and it’s an instant party.
Antipasto Platter
No Mediterranean gathering would be complete without an abundant platter of cured meats, cheeses, olives, and marinated veggies. This colorful board makes entertaining effortless. Guests can graze, mix, and match to their hearts’ content. Add some crispy sesame breadsticks to really make it shine.
Marinated Olives and Walnuts
This is my version of the Persian recipe, Zeytoon Parvardeh. It’s a nutty, salty, tangy condiment that I originally made to top Turkey Burgers, but it’s a wonderful addition to any mezze. It’s vegan, gluten-free, and can be made ahead of time, so it’s just the thing you need for your holiday party platter.
Layered Hummus Dip
This next-level hummus takes the classic to new heights, layering creamy chickpea hummus with spiced beef, fresh vegetables, and toasted pine nuts. It’s a showstopper that’s both beautiful and delicious. Serve it alongside warm pita bread, and falafel and it’s basically a full meal. For a vegetarian version, try our Loaded Hummus with shallots and shishito peppers.
Dolmas (Stuffed Grape Leaves)
I stuff grape leaves with a combination of meat, rice, warm spices like allspice and cumin, and fresh herbs like mint, parsley, and dill. Don’t worry, I also include a vegetarian option that’s just as flavorful. Grab a friend, pour a drink or two, and make this traditional Mediterranean mezze. These bite-sized bits add a little something extra to your gathering.
Muhammara (Roasted Red Pepper Dip)
This silky, sweet, and smoky dip from Syria is made with roasted red peppers, walnuts, and pomegranate molasses. It’s wonderful served with a colorful veggie platter and some easy yogurt flatbreads.
Sautéed Shrimp with Garlic
It’s time to update your shrimp cocktail appetizer and serve something a little more with the times! This easy sautéed shrimp recipe takes only 5 minutes and 8 ingredients (two of which are salt and pepper) to pull together. Pair with some crusty bread like a homemade baguette to get the party started! Toss any leftovers with pasta the next day!
Baked Brie with Fig Jam
Serve this warm, gooey baked brie, topped with fig jam, walnuts, and pistachios at your next event and watch it disappear. My version doesn’t require puff pastry, so it’s gluten-free, and I swear it’s one of the easiest Mediterranean appetizers you can make.
Easy Tzatziki Sauce
Who doesn’t love a creamy dip? This cooling, cucumber, garlic yogurt sauce tops the worlds best Chicken Gyros, but works just as well as a healthy Mediterraenan dip to serve alongside pita or freshly sliced vegetables. Make a batch today; your guests will love you for it!
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Mediterranean Appetizers You’ll Make Again and Again
Ingredients
- 1/2 cup pitted green olives, roughly chopped
- 1/2 cup pitted kalamata olives, roughly chopped
- 1/2 cup walnuts, finely chopped
- 2 tablespoons pomegranate molasses
- Extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 dried bay leaf
- Zest of 1 lemon
- 2 tablespoons packed roughly chopped fresh mint leaves
- 1 small garlic clove, grated or minced
- 1/2 teaspoon Greek oregano
- 1/4 to 1/2 teaspoon Aleppo pepper flakes or red pepper flakes
Instructions
- Combine the olives and walnuts. In a wide-mouthed pint mason jar, add the olives and walnuts.
- Make marinade. In a small saucepan, warm 1/4 cup of the olive oil, the pomegranate molasses, vinegar, and bay leaf over medium heat just until warm. Remove from the heat, stir in the lemon zest, mint, garlic, oregano, and Aleppo pepper.
- Add marinade and chill. Carefully pour the warm liquid into the jar over the olive mixture. Stir to combine. If the liquid does not reach the top, add a little more olive oil just to barely cover the top of the olive mixture. Close the jar tightly. Refrigerate the mixture for a couple hours or overnight.
- Bring to room temperature. About 30 minutes before you serve, transfer as much of the mixture as you’d like to a small bowl, and set it aside to come to room temperature. Store the remainder in the jar in the fridge for up to 2 weeks.
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, olives, oregano, pomegranate molasses, and Aleppo pepper used in this recipe.
- Variation: Leave the olives whole instead of chopping them. This is a great option for a mezze platter!
- Storage: Store the remainder in the jar in the fridge for up to 2 weeks.
- Nutrition information is per tablespoon.
Nutrition
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I have made many of your recipes and they are my go to regularly. Much appreciated.
I live alone so it makes it easier to choose which one I want then share with friends.
Merry Christmas !!!! 5 stars!!!
Thanks so much, Anita!
Wonderful!