10 Crowd-Pleasing Mediterranean Holiday Appetizers

Plan your party menu now with this collection of our favorite Mediterranean holiday appetizers. You will find something for everyone. We have mezze spreads, one bite starters, golden fried arancini, and delicious creamy dips.

Why Mediterranean Appetizers Are Perfect for Parties

When it comes to hosting a party, no one does appetizers quite like the Mediterranean. Think about Italy’s aperitivo spreads with their small plates and drinks. Think about Middle Eastern mezze with its amazing variety of dips and bites. These dishes are made for sharing. They bring big flavor and a whole lot of joy to your table.

You can build an entire spread of small bites for a big party. Or you can pick just one standout starter to kick off your holiday meal. Either way, these Mediterranean appetizers are guaranteed to impress your guests. For a fun holiday twist, follow up your appetizers with our Date Tahini Eggnog for a Mediterranean style party.

1. Creamy Whipped Feta Dip

This light and tangy dip is smooth, airy, and wonderfully salty. It is made with feta cheese and Greek yogurt. It is finished with a drizzle of good olive oil. This crowd favorite takes only minutes to make. Pair it with homemade pita chips. You can also use it as a dip alongside crispy air fryer wings with harissa hot honey. For a spicier twist, try its Greek cousin called Tirokafteri.

Ready in: 10 minutes
Serves: 6

What You Need:

• 8 ounces feta cheese, block style
• ½ cup Greek yogurt
• 2 tablespoons olive oil, plus more for serving
• 1 tablespoon lemon juice
• ½ teaspoon dried oregano
• Fresh herbs for garnish, like dill or mint
• Aleppo pepper flakes for garnish

How to Make It:

1. Crumble the feta cheese into a food processor.
2. Add the Greek yogurt, 2 tablespoons of olive oil, lemon juice, and oregano.
3. Blend the mixture until it is completely smooth and creamy. You may need to stop and scrape down the sides once or twice.
4. Taste the dip and add a little black pepper if you like. You probably will not need salt because the feta is already salty.
5. Scoop the whipped feta into a serving bowl.
6. Use the back of a spoon to make a swirl on top. Drizzle with a little more olive oil. Sprinkle with fresh herbs and Aleppo pepper flakes.

Why everyone loves it: It is light, tangy, and the creamiest feta dip you will ever try.

Pro tip: Serve it with warm pita chips or fresh veggie sticks for dipping.

2. Arancini (Cheesy Italian Rice Balls)

These are golden and crispy on the outside. They are cheesy on the inside. These Italian rice balls are made with Arborio rice. They are a classic holiday treat. Serve them with homemade marinara sauce for dipping. You can also pair them with a tangy pepper relish on the side. Add a Negroni or an Aperol Spritz cocktail, and you have an instant party.

Ready in: 1 hour (plus chilling time)
Serves: 6 (makes about 20 arancini)

What You Need:

• 2 cups cooked risotto, cooled completely
• ½ cup mozzarella cheese, cut into small cubes
• ½ cup Parmesan cheese, grated
• ½ cup breadcrumbs, plus more for coating
• 2 eggs
• Salt and pepper to taste
• Vegetable oil for frying
• Marinara sauce for serving

How to Make It:

1. In a large bowl, mix the cold cooked risotto with the Parmesan cheese. Season with a little salt and pepper.
2. Take a small handful of the rice mixture, about the size of a golf ball. Flatten it in your palm.
3. Place a cube of mozzarella in the center. Gently form the rice around the cheese, rolling it into a ball. Make sure the cheese is completely sealed inside.
4. Repeat with the rest of the rice and cheese. Place the balls on a baking sheet.
5. In a small bowl, beat the two eggs. Place some breadcrumbs in another bowl.
6. Roll each rice ball first in the egg, then in the breadcrumbs, coating it well. Place them back on the baking sheet. Chill the arancini in the fridge for at least 30 minutes. This helps them hold their shape when frying.
7. Heat about 2 inches of vegetable oil in a deep pot to 350°F. Fry the arancini in small batches for 3 to 4 minutes, until they are golden brown all over.
8. Use a slotted spoon to remove them and drain them on paper towels.
9. Serve hot with warm marinara sauce for dipping.

Why everyone loves it: They are crunchy, cheesy, and the perfect bite sized treat.

Pro tip: Leftover risotto from the night before works perfectly for this recipe.

3. Antipasto Platter

No Mediterranean gathering would be complete without a big, beautiful platter of cured meats, cheeses, olives, and marinated vegetables. This colorful board makes entertaining so easy. Guests can graze and mix and match to their hearts’ content.

Ready in: 15 minutes
Serves: 8 to 10

What You Need:

• A large wooden board or platter
• 8 ounces assorted cured meats, like prosciutto, salami, and soppressata
• 8 ounces assorted cheeses, like fresh mozzarella, provolone, and Parmesan
• 1 cup assorted olives, like kalamata and castelvetrano
• 1 cup marinated vegetables, like artichoke hearts, roasted peppers, and pepperoncini
• Fresh fruit, like figs or grapes
• Nuts, like almonds or walnuts
• Toasted bread slices or breadsticks

How to Make It:

1. Start by placing small bowls of olives and marinated vegetables on the board. This helps create structure.
2. Fold or roll the slices of meat and place them in little piles around the board.
3. Cut the cheeses into slices or cubes and arrange them in different spots.
4. Fill in the empty spaces with small bunches of grapes, handfuls of nuts, and the toasted bread.
5. Add any fresh herbs like rosemary for a festive touch.

Why everyone loves it: It is a beautiful, no cook appetizer that looks impressive and has something for everyone.

Pro tip: Add some crispy sesame breadsticks to really make it shine.

4. Marinated Olives and Walnuts (Zeytoon Parvardeh)

This is my version of a Persian recipe called Zeytoon Parvardeh. It is a nutty, salty, and tangy condiment. I originally made it to top my Turkey Burgers. But it is also a wonderful addition to any mezze spread. It is vegan and gluten free. You can make it ahead of time, which makes it perfect for your holiday party.

Ready in: 8 minutes, plus chilling time
Serves: 16 (makes about 1 cup)

What You Need:

• ½ cup pitted green olives, roughly chopped
• ½ cup pitted kalamata olives, roughly chopped
• ½ 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 fresh mint leaves, chopped
• 1 small garlic clove, grated
• ½ teaspoon dried Greek oregano
• ¼ to ½ teaspoon Aleppo pepper flakes

How to Make It:

1. Combine the olives and walnuts. In a wide mouth pint sized jar, add the chopped olives and walnuts.
2. Make the marinade. In a small saucepan, warm ¼ cup of olive oil, the pomegranate molasses, red wine vinegar, and the bay leaf over medium heat. Warm it just until it is warm, not boiling. Remove it from the heat.
3. Stir in the lemon zest, fresh mint, grated garlic, oregano, and Aleppo pepper flakes.
4. Add the marinade and chill. Carefully pour the warm liquid into the jar over the olive mixture. Stir to combine. If the liquid does not cover the olives, add a little more olive oil until they are just barely covered. Close the jar tightly. Put it in the fridge for a couple of hours or overnight to let the flavors blend.
5. Bring to room temperature before serving. About 30 minutes before you want to serve, take out as much of the mixture as you need and put it in a small bowl. Let it come to room temperature.

Why everyone loves it: It is a unique, bold, and tangy bite that everyone will remember.

Pro tip: Store the remainder in the jar in the fridge for up to 2 weeks.

5. Layered Hummus Dip

This next level hummus takes the classic recipe to new heights. It layers creamy chickpea hummus with spiced ground beef, fresh vegetables, and toasted pine nuts. It is a showstopper that is both beautiful and delicious. Serve it with warm pita bread and some falafel, and it is basically a full meal.

Ready in: 25 minutes
Serves: 8

What You Need:

• 2 cups prepared hummus
• 1 tablespoon olive oil
• ½ pound ground beef or lamb
• 1 teaspoon cumin
• ½ teaspoon cinnamon
• Salt and pepper to taste
• ¼ cup pine nuts
• 1 tomato, seeded and diced
• ¼ cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• Extra olive oil for drizzling
• Warm pita bread for serving

How to Make It:

1. Spread the prepared hummus evenly on a large, shallow serving plate. Use the back of a spoon to create a nice swirl pattern.
2. In a skillet, heat the olive oil over medium heat. Add the ground beef and cook, breaking it up with a spoon, until it is browned.
3. Add the cumin, cinnamon, salt, and pepper. Stir and cook for one more minute.
4. Add the pine nuts to the skillet and cook for another minute until they are lightly toasted.
5. Spoon the hot meat mixture over the center of the hummus.
6. Top with the diced tomato, fresh parsley, and fresh mint.
7. Drizzle a little more olive oil over the top. Serve right away with warm pita bread.

Why everyone loves it: It is a hearty, meal worthy dip that looks amazing on the table.

Pro tip: For a vegetarian version, try our Loaded Hummus with shallots and shishito peppers.

6. Dolmas (Stuffed Grape Leaves)

For this recipe, I stuff grape leaves with a mix of meat, rice, and warm spices like allspice and cumin. I also add fresh herbs like mint, parsley, and dill. Do not worry, I also include a vegetarian option that is just as flavorful. Grab a friend, pour a drink or two, and spend some time making this traditional Mediterranean mezze. These bite sized bundles add something special to your gathering.

Ready in: 1 hour 15 minutes
Serves: 6

What You Need:

• 1 jar (16 ounces) grape leaves, rinsed and drained
• 1 pound ground lamb or beef
• ½ cup uncooked rice, rinsed
• 1 onion, finely chopped
• ¼ cup fresh parsley, chopped
• ¼ cup fresh mint, chopped
• 2 tablespoons fresh dill, chopped
• 1 teaspoon allspice
• 1 teaspoon cumin
• Salt and pepper to taste
• ¼ cup olive oil
• Juice of 2 lemons
• 2 cups hot water

How to Make It:

1. In a large bowl, combine the ground meat, uncooked rice, onion, parsley, mint, dill, allspice, cumin, salt, and pepper. Mix well with your hands.
2. Gently separate the grape leaves. Place a leaf flat on a work surface with the shiny side down and the stem end toward you.
3. Place a small amount of the filling, about 1 teaspoon, near the stem end. Fold the sides over the filling and roll it up tightly like a cigar. Do not roll too tight because the rice will expand as it cooks.
4. Repeat with the remaining filling and leaves.
5. Line the bottom of a large pot with a few torn or imperfect grape leaves. This prevents the dolmas from burning.
6. Arrange the stuffed grape leaves in the pot, seam side down, in layers.
7. In a bowl, mix the olive oil, lemon juice, and hot water. Pour this mixture over the dolmas.
8. Place a heatproof plate upside down on top of the dolmas to keep them from unrolling.
9. Cover the pot and simmer over low heat for about 45 to 50 minutes, until the rice is cooked and the dolmas are tender.
10. Let them cool slightly before serving. They are delicious warm or at room temperature.

Why everyone loves them: They are little flavor bombs that are perfect for grazing.

Pro tip: Serve them with a side of tzatziki sauce for dipping.

7. Muhammara (Roasted Red Pepper Dip)

This dip comes from Syria. It is silky, sweet, and a little bit smoky. It is made with roasted red peppers, walnuts, and pomegranate molasses. It is wonderful served with a colorful vegetable platter and some easy yogurt flatbreads.

Ready in: 15 minutes
Serves: 6

What You Need:

• 1 jar (12 ounces) roasted red peppers, drained
• 1 cup walnuts, toasted
• ½ cup breadcrumbs
• 2 tablespoons pomegranate molasses
• 1 tablespoon lemon juice
• 1 teaspoon cumin
• ½ teaspoon Aleppo pepper flakes
• 1 garlic clove
• ¼ cup olive oil
• Salt to taste

For serving:

• Pita bread or flatbreads
• Fresh veggies like cucumber and bell pepper
• Extra walnuts and parsley for garnish

How to Make It:

1. In a food processor, combine the drained roasted red peppers, toasted walnuts, breadcrumbs, pomegranate molasses, lemon juice, cumin, Aleppo pepper, and garlic.
2. Pulse the mixture until it is mostly smooth but still has a little texture from the walnuts.
3. With the food processor running, slowly drizzle in the olive oil until the dip is creamy.
4. Taste and add salt as needed. Remember that some brands of roasted peppers are salty already.
5. Scoop the muhammara into a serving bowl.
6. Garnish with more walnuts, a sprinkle of parsley, and a drizzle of olive oil.

Why everyone loves it: It has a unique sweet and smoky flavor that is totally addictive.

Pro tip: Make it a day ahead of time. The flavors get even better overnight.

8. Sautéed Shrimp with Garlic

It is time to update your shrimp cocktail appetizer. Serve something a little more modern and exciting. This easy sautéed shrimp recipe takes only 5 minutes to cook. It uses just 8 ingredients, and two of those are salt and pepper. Pair it with some crusty bread like a homemade baguette to get the party started.

Ready in: 15 minutes
Serves: 4

What You Need:

• 1 pound large shrimp, peeled and deveined
• Salt and pepper to taste
• 3 tablespoons olive oil
• 4 garlic cloves, thinly sliced
• ¼ teaspoon red pepper flakes
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice
• Lemon wedges for serving

How to Make It:

1. Pat the shrimp dry with a paper towel. Season them with a pinch of salt and pepper.
2. Heat the olive oil in a large skillet over medium high heat.
3. Add the shrimp in a single layer. Cook for 1 to 2 minutes per side, until they are pink and opaque. Do not overcook them. Use a slotted spoon to transfer the shrimp to a plate.
4. Reduce the heat to medium. Add the sliced garlic and red pepper flakes to the same skillet. Cook for about 1 minute until the garlic is fragrant and lightly golden.
5. Remove the skillet from the heat. Stir in the parsley and lemon juice.
6. Return the shrimp to the skillet and toss to coat them in the garlic oil.
7. Serve right away with lemon wedges and crusty bread.

Why everyone loves it: It is fast, fancy, and full of garlicky goodness.

Pro tip: Toss any leftovers with pasta for an easy lunch the next day.

9. Baked Brie with Fig Jam

Serve this warm, gooey baked brie at your next event and watch it disappear. It is topped with sweet fig jam, crunchy walnuts, and pistachios. My version does not use puff pastry, so it is naturally gluten free. I swear it is one of the easiest Mediterranean appetizers you can make.

Ready in: 20 minutes
Serves: 6

What You Need:

• 1 wheel (8 ounces) brie cheese
• ¼ cup fig jam
• 2 tablespoons walnuts, chopped
• 2 tablespoons pistachios, chopped
• 1 teaspoon fresh thyme leaves
• Crackers or sliced baguette for serving

How to Make It:

1. Preheat your oven to 350°F. Place the brie wheel in a small oven safe baking dish or on a parchment lined baking sheet.
2. Spread the fig jam evenly over the top of the brie.
3. Sprinkle the chopped walnuts and pistachios over the jam.
4. Bake for 10 to 15 minutes, until the cheese is soft and warm all the way through. It should feel soft when you gently press the center.
5. Carefully remove it from the oven. Sprinkle the fresh thyme leaves on top.
6. Serve it warm with crackers or sliced baguette for dipping.

Why everyone loves it: It is warm, creamy, sweet, and nutty. It is the perfect combination.

Pro tip: You can use apricot jam or honey instead of fig jam for a different flavor.

10. Easy Tzatziki Sauce

Who does not love a creamy dip? This cooling cucumber and garlic yogurt sauce is famous for topping the world’s best Chicken Gyros. But it works just as well as a healthy Mediterranean dip. Serve it alongside warm pita bread or freshly sliced vegetables. Make a batch today, and your guests will love you for it.

Ready in: 10 minutes, plus draining time
Serves: 6

What You Need:

• 1 cup Greek yogurt, plain
• 1 cucumber, grated
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh mint, chopped
• 1 tablespoon lemon juice
• Salt to taste

How to Make It:

1. Grate the cucumber using a box grater. Place the grated cucumber in a clean kitchen towel and squeeze out as much water as you can. This is an important step to keep your tzatziki from becoming watery.
2. In a bowl, combine the Greek yogurt, squeezed cucumber, minced garlic, olive oil, dill, mint, and lemon juice.
3. Stir everything together until it is well mixed.
4. Add salt to taste. Start with ¼ teaspoon and add more if you need it.
5. For the best flavor, cover the bowl and put it in the fridge for at least 30 minutes before serving. This lets the flavors blend together.

Why everyone loves it: It is cool, creamy, fresh, and goes with almost everything.

Pro tip: Serve it with a veggie platter, use it as a sauce for grilled meats, or spread it on sandwiches.

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Browse all Mediterranean recipes. Visit Our Shop.

Full Recipe: Marinated Olives and Walnuts (Zeytoon Parvardeh)

Here is the complete recipe for the Marinated Olives and Walnuts featured above. You can print it, save it, or rate it.

Prep Time: 3 minutes
Cook Time: 5 minutes
Chilling Time: 2 hours (optional)
Total Time: 8 minutes (plus chilling)
Cuisine: Persian
Serves: 16 tablespoons (about 1 cup)
Course: Condiment, Dips and Appetizers

What You Need:

• ½ cup pitted green olives, roughly chopped
• ½ cup pitted kalamata olives, roughly chopped
• ½ 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 fresh mint leaves, packed and roughly chopped
• 1 small garlic clove, grated or minced
• ½ teaspoon dried Greek oregano
• ¼ to ½ teaspoon Aleppo pepper flakes or red pepper flakes

How to Make It:

1. Combine the olives and walnuts. In a wide mouth pint sized mason jar, add the chopped olives and walnuts.
2. Make the marinade. In a small saucepan, warm ¼ cup of the olive oil, the pomegranate molasses, vinegar, and bay leaf over medium heat. Warm it just until it is warm. Do not let it boil. Remove it from the heat.
3. Stir in the lemon zest, mint, garlic, oregano, and Aleppo pepper flakes.
4. Add the 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 of the olives, add a little more olive oil just to barely cover them. Close the jar tightly. Put it in the fridge for a couple of hours or overnight.
5. Bring to room temperature. About 30 minutes before you want to serve, take out as much of the mixture as you need and put it in a small bowl. Let it sit out to come to room temperature. Store any remaining mixture in the jar in the fridge for up to 2 weeks.

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 (per tablespoon):
Calories: 44kcal | Carbohydrates: 2.7g | Protein: 0.7g | Fat: 3.7g | Saturated Fat: 0.4g | Sodium: 133.2mg | Fiber: 0.6g | Sugar: 1.3g