We are in hover-over-the-bowl territory! This unstoppably tasty Greek Layer Dip served with pita chips and veggies is a fresh, colorful addition to your party spread. Get your share early; this dip disappears fast.
While the classic Mexican 7-Layer Taco Dip will forever have a special place in my heart (and stomach), I’m completely hooked on this fresh Greek twist.
Made with layers of hummus, Greek yogurt, Mediterranean-inspired veggies, feta, and Kalamata olives, it contains all the building blocks of a perfect party dip (ditto for this Mexican Corn Dip):
- Salty and tangy
- Creamy and crunchy
- Totally habit-forming.
Plus, the fact that it can be whipped up in under 20 minutes means you can grab a bag of pita chips and settle in for a serious munch session whenever a craving for this creamy (but healthy) Greek layer dip strikes.
5 Star Review
“This was a great recipe! I will definitely be making this again.”— Katie —
How to Make Greek Layer Dip
Beyond its can’t-stop-eating-it taste and texture, I love this Greek hummus layer dip, because it’s super healthy without tasting like a “skinny” dip (why I also love this Greek Yogurt Ranch Dip).
The ingredients are simple and wholesome, which is helpful to remind yourself when this dish is half demolished, and you’re the only person in the room.
- Hummus. Serves as the base layer for the dip that’s not only delicious but loaded with plant-based protein. Choose your favorite flavor (but maybe save the Chocolate Hummus for dessert)! Pine nut, classic, or roasted garlic are my go-tos.
- Plain Greek Yogurt. Adds creaminess and tang to the dip, while being packed with protein.
- Tomato and Cucumber. A classic Mediterranean pairing that adds bold color and fresh flavor.
Drain and gently pat out any excess moisture from your tomatoes and cucumbers prior to assembling the layers. Skipping this step may cause the dip to become watery as it sits.
- Feta Cheese. A little creamy, a little salty, a lotta bit delicious.
- Parsley. The perfect finishing touch of green that brings a hint herbaceous flair to the final dip.
- Kalamata Olives. No Greek layer dip would be complete with Kalamata olives sprinkled into every bite. (Non-olive fans, you can omit them if you must.)
Since olives are salty, if you leave them out, be sure to taste the final dip for seasoning and sprinkle a little extra kosher salt over the top as needed.
While pita chips are my favorite vessel for scooping this scrumptious dip, they’re far from the only option. Here are some other tasty options that pair well with this Greek layer dip.
- Baby Carrots
- Celery Sticks
- Red Pepper Strips
- Pretzels or Tortilla Chips
- Warm pieces of store-bought or Homemade Naan
- Wash, chop and gather the ingredients.
- Spread a layer of hummus in the bottom of a shallow baking or serving dish. Follow with Greek yogurt.
- Scatter with tomato, cucumber, feta, olives, and parsley. Then, dip to your heart’s content with desired fixin’s. ENJOY!
Make Ahead + Storage Tips
- To Make Ahead. Chop the tomato, cucumber, and olives up to 1 day in advance, and store them in the refrigerator.
- To Store. Cover and store leftovers in the refrigerator for up to 2 days.
Recommended Tools to Make this Recipe
- 8×8 Glass Baking Dish. The perfect vessel for showing off the layers of this dip.
- Chef’s Knife. This is my favorite everyday knife for chopping ingredients.
- Rubber Spatula. Makes spreading the layers of this dip a breeze.
Greek Layer Dip
- 1 container hummus (10 ounces) your favorite flavor (I used roasted garlic)
- 1/2 cup nonfat plain Greek yogurt
- 1 tomato, diced
- 1/2 cup seeded cucumber, diced
- 1/3 cup crumbled feta cheese
- 1/4 cup pitted Kalamata olives chopped
- 2 tablespoons finely chopped fresh parsley
- Pita chips, or carrots, broccoli, sliced bell peppers, or crackers, for serving
- Chop the tomato, cucumber, olives, and parsley.
- Spread the hummus in a smooth layer in the bottom of an 8×8-inch square baking dish, a shallow pie dish, or similar serving dish. Dollop the Greek yogurt by small spoonfuls over the top, then gently spread to create a new layer.
- Scatter the tomato, cucumber, feta, and olives over the top. Sprinkle with fresh parsley. Refrigerate until ready to serve, then dip with pita chips, crackers, and sliced veggies as desired.
- TO MAKE AHEAD: Chop the tomato, cucumber, and olives up to 1 day in advance, and store them in the refrigerator.
- TO STORE: Cover and store leftovers in the refrigerator for up to 2 days.
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