I’ve finally made this amazing caper dip with the capers I bought from Tinos island and I’m sharing it today. Over the summer we visited Tinos and in Greece it is mostly known as a religious destination-Greeks go to the island to visit Our Lady of Tinos, a shrine of pilgrimage-. In the church there is an icon that is believed to be a source of miracles.
However, Tinos has a number of beautiful villages, beaches and an important gastronomic culture. One of the products Tinos is known for is the capers. I love capers, so when I got off the boat, I went to the farmers market right on the port and bought a big jar, it only lasted for our stay we ended up buying some more from the islands farmers Co-Op store. If you love capers (and beautiful beaches and villages) than this is the island for you! They make their appearance everywhere: in salads, on meats, even as appetizers. They even have a festival dedicated to capers, which were lucky to attend and eat dishes made by the locals with capers.
Just a few capers add a burst of flavor to almost anything. Some of my favorite places to add them is of course on salads, on rusks or bread- I’ll mash some feta, drizzle a bit of olive oil and sprinkle some capers, on pasta, and we sometimes eat them plain as an appetizer. But apart from their culinary versatility – they are rich in certain antioxidants and other protective substances. Capers contain the flavonoids kaempferol and quercetin and hydrocinnamic acids (a substance found in plants) with anti-inflammatory and antioxidant effects. And they have very few calories. It is important to note that as they are pickled, they do have a bit of salt. You can rinse them prior to using them and also avoid adding any additional salt when using them in recipes.
In Tinos there is a very popular caper dip known as Kaparosalata it is made with bread and potato, but while we were eating at a tavern on the island we were offered a different caper salad; this was made with Greek yogurt. This dip looks like tzatziki but it does not contain garlic, making it much lighter. We ordered it often along with a large Greek salad for lunch, it was soooo good. I recreated it here, and it is very easy to make. You can serve as is with rusks, breadsticks, bread or crackers but it also works as a sauce for chicken or salmon.
Creamy Greek Lemon Caper Dip
- 1 cup Greek full fat yogurt
- 1 ½ tablespoons crushed walnuts
- 2 teaspoons lemon juice
- 2 tablespoons capers + more for serving
- 2 teaspoons extra virgin olive oil + more for drizzling
- Freshly ground pepper
- 1 teaspoon chopped dill
- In a bowl mix the yogurt, capers, pepper, walnuts and lemon juice.
- Add the olive oil and blend. Add the dill and mix.
- Cover and let it sit for at least an hour.
- When ready to serve the dip, sprinkle with some capers and drizzle a bit of extra virgin olive oil.
Photos by Elena Paravantes © All Rights Reserved