If making homemade dips, prepare according to directions.
On a large serving platter, use a large spoon to drop the hummus, muhammara, tzatiziki, and labneh into separate rounds throughout the board so that you’re creating negative space to nestle your other ingredients in. I also like to place the feta now as it is another large item.
Slice up your veggies and arrange them around the dips.
If using grape leaves or a prepared salad, position on the easily accessible edges of the mezze board.
Place your pita bread or crackers into the remaining empty spots. Last fit the olives into any remaining spots.
If desired, top with fresh mint, parsley, and cilantro to add some extra flavor!
Devour! If you don’t finish your mezze board, you can wrap it in plastic wrap and place in the fridge for up to 5 days!
Notes
Mezze platters are super customizable, so feel free to use whatever veggies, scooping vessels and dips you prefer!
If you’re feeling lazy, you can always buy your dips from a local restaurant or the grocery sotre. If you’re in the Boston area I highly recommend Sofra Bakery.