Tzatziki is a Greek concoction made from yogurt, cucumbers, garlic, and numerous herbs and spices such as dill, mint, or parsley. It is usually served as a sauce accompanying many meat dishes, as a simple dip, or an appetizer. Its name is derived from the Turkish word cacik, denoting a very similar dip, although some suspect that tzatziki was derived from the Indian raita dip.

Tzatziki is always served cold, and it is especially popular to serve it with dishes such as gyros and souvlaki. Often, it is served with pita bread as part of the first course of a big meal. With its huge popularity, and the fact that it is one of the best summer dips, it is not strange that there are many regional variations of tzatziki, in countries such as Iran, Iraq, Turkey, Cyprus, Bulgaria, and Serbia.

This pungent, acidic sauce is a specialty of the Canary Islands. It can be used as a sauce, baste, marinade, or dip. Traditionally, mojo sauce is made with a base of vinegar, hot peppers, sea salt, cumin, garlic, and olive oil. The sauce can be either red (mojo rojo) or green (mojo verde), depending on whether it is flavored with coriander or paprika.

The red version is usually served with meat and potatoes, while the green one is paired with fish dishes. The name of the sauce is derived from the Portuguese word molho, which means sauce.

Mojo rojo or red mojo is a flavorful Spanish sauce that is especially popular in the Canary Islands. It is believed that it has origins in Spanish cuisine, which was heavily influenced by the Moors. The sauce usually consists of olive oil, vinegar, sea salt, garlic, chili, cumin, and pimentón paprika.

It is typically consumed with meat dishes and boiled potatoes.

This creamy Greek dipping sauce is usually prepared with a combination of feta cheese, milk or yogurt, hot peppers, garlic, and olive oil. Although it is a traditional dish, it is regionally influenced and may contain anything from roasted red peppers to other types of cheese.

Tirokafteri is a standard Greek appetizer and a typical meze dish that is usually accompanied by warm pita bread.

Urnebes is an authentic Serbian spread consisting of salty cheese, garlic, sour cream, roasted peppers, paprika, oil, and cooked egg yolks. It is traditionally served as a side dish accompanying numerous grilled meat dishes, although it can also be used as a topping for hamburgers or as a dip.

In Serbia, urnebes can be found at almost every fast food stand.

Ispanakhis pkhali is a traditional dip. It is prepared with a combination of spinach, walnuts, garlic, scallions, cilantro, fenugreek, and red wine vinegar. The ingredients are combined into a homogeneous mixture that's refrigerated before serving.

The mixture can then be served on a platter or shaped into smaller, individual balls. It is recommended to garnish this specialty with pomegranate seeds or whole nuts and serve them with mchadi or khachapuri.

Romesco is a savory Spanish sauce consisting of red peppers, tomatoes, onions, and a variety of roasted or raw nuts such as pine nuts, hazelnuts, and almonds. The sauce is extremely versatile, so it can be served with fish, seafood, salads, vegetables, and meat dishes, although it can also be used in stews, giving them a savory richness.

Romesco is also traditionally consumed as a dipping sauce for grilled spring onions, which is another Catalan delicacy.

Though it only uses a few ingredients, Greek fava dip is an incredibly flavorful dish. It consists of yellow split peas that are cooked alongside onions and various spices until they completely disintegrate and transform into a creamy, velvety purée.

It is believed that the name of the dish stems from the Latin word favus, meaning broad beans or fava beans, though they are never used in the production of this creamy dip. Fava is found in numerous taverns throughout the country, and it is usually enjoyed as a meze dish, traditionally served topped with diced onions and a drizzle of olive oil.

Skordalia is a flavorful Greek dish made from a combination of mashed potatoes, olive oil, vinegar, raw garlic, and almonds. The dish is usually served as a spread or a dip, either at room temperature or chilled, when it is typically paired with warm pita bread.

Due to its intense garlicky flavors, skordalia is also often served as an accompaniment to various fish or vegetable dishes.