This dip is so delish, it’s served year-round. Perhaps you’ve had it in a Greek restaurant, usually one of a “trio” of dips on an appetizer menu, along with eggplant dip (melinzanosalata) and hummus.

Cauli-tots fit the bill when you want bar-food alternatives. Perfect for weekend sports gatherings.

If you don’t think you’re a fan of dates, this will change your mind. I love how they are naturally sweet without being sugary. The nuts give them a nice balance and the vanilla perfumes them perfectly.

Using fresh frozen artichokes is a better option and eliminates any undesirable seed oils, which you will find with the marinated variety. And they taste cleaner, too.

Serve these spiced nuts in individual paper cones you can make with parchment paper.

These Keftethes, or Greek meatballs contain both lamb and beef, are flavored with onion, garlic, and Paleo Powder seasoning, which is the closest I’ve found to an organic, clean Greek all-in-one seasoning. The butternut squash and almond flour keep them Whole30 compatible and AIP.

Since I still stay away from legumes, I wanted to add a beet hummus that didn’t contain any legumes, but still had that delicious, creamy texture and was simple to prepare. Beets are a staple in Greek cooking, or as we call them, “Pantzaria”. I love roasted beets, so I highly recommend roasting fresh to concentrate the natural sugars and really firm up the flesh.

One of the recipes I’ve been struggling with has been recreating Spanakopita with paleo phyllo dough. There isn’t anything I’ve tried with paleo ingredients that works to recreate that flaky, tissue-paper thin dough. So, these are perfect without it!

Classic Greek recipe that I recall my mom and Yiayia (grandmother) making on the regular! Some dolmathes are filled with rice and herbs only, and some have meat and rice. I’ve replaced the rice with cassava orzo. I also remember eating these as an entree, served with a ladle of avgolemono sauce, the thicker cousin to the classic egg-lemon soup.

Perfectly packable, or serve at your next gathering as an entree or appetizer. Also great for tailgating or a sports gathering.

Serve this spread with a sip of some ouzo if you’re so inclined, and transport yourself to one of the Greek islands!

Excellent grain and dairy free appetizer for the holidays - or any day!

This recipe hails from the Greek sea ports where shrimp is in abundance.

Tuna mousse-like filling changes up the standard deviled egg, and incorporates lots of omega healthy fats

Rather than serving in a bowl where everyone dips in, use the peppers as a vessel. Once chilled slightly, the baba congeals a little, making it drip-proof.

Just like the lobster rolls from Cape Cod, for which I can have a sudden craving, this recipe has been re-imagined using paleo ingredients.