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.
Serve Greek Layer Dip With
One Pot Meals
Sheet Pan Mediterranean Shrimp
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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Try one of these other tasty and healthy dip recipes for your next gathering:
I made this dip for lunch for myself and my husband (who is not as healthy of an eater as I am) and it was a hit. He said that it was pretty good and that he will take some in his lunch tomorrow. I had mine with veggies, while he had his with crackers (what we had on hand). Thank you for sharing and I will be sure to make it for our next get together.
Lynn, I am so happy to hear that you and your husband enjoyed this dip! Thank you so much for taking time to let me know, and I hope that it is a hit at your next party too.
Was wondering if chopped scallions would be good on this too?
Hi Barbara! Since the dip already has red onions, I don’t think that you need them, but if you love their flavor feel free.
I don’t see red onions included in the recipe? But was going to definitely add them anyway!
Jenn, I apologize—for some reason I thought this included red onion too, but I must have been thinking of something else. Regardless, red onions would be a tasty addition. I hope you love the dip!
I made this for a beach party tonight. It was a hit. Simple to make and something different than the usual sour cream, mayo, or cream cheese-based dips. It’s a keeper!!!
I am SO excited to hear that Kathy. Thank you!
Thanks so much for this great, easy and healthy greek recepie. I know it isn’t summer yet but I made it for my daughter’s Girl Scout greek themed get together and it was a hit. I can’t wait for summer to eat this again so most definitely I’m going to be making it before then.
No need to wait for summer Denise! I’m so happy to hear that you all enjoyed this dip. Thanks so much for trying the recipe and taking time to leave this lovely review!
That dip sounds super yummy. I have hummus all the time for lunch. This will be a great way to mix things up. I’m curious though, have you tried tziki or babaganoush instead of the plain yogurt?
Hi Debby! I haven’t tried either of these, but they both sound great. If you decide to experiment with the recipe, I’d love to hear how it turns out!
It tasted great, and ever so tasty, however it was very watery. I had to consistently drain the dish.
I’m so glad that you loved the flavor, though I’m sorry it was liquidy! Did you fully seed the cucumber (which is important to remove liquid) and make sure to use Greek (vs regular) yogurt? Both of these have a higher water content, which would cause the dip to seem watery. It’s also possible that your tomatoes might have been extra juicy too. If that’s the case, next time I’d suggest letting them drain on a paper towel before adding them to the dip. I hope that helps!
I don’t usually comment of posts, but I just had to let you know how great of a hit this dip was at a friends graduation party for her twin sons. It lasted only maybe 10 minutes. It was gone but not forgotten. Everybody who had it, had to have the recipe. You have a fan for life. Thank You.
Maura, I am so excited to hear this!! Thanks so much for your kind words, and I’m so glad everyone loved the dip!
Thank you for the great recipe! Making it for my next book club meeting! Can you pls tell me what the herb in the picture is? Parsley? Basil?
Hi Yvette! It’s parsley (the same as what is called for in the recipe). I hope you all enjoy the dip!
I made this for a birthday potluck party and it went instantly. I even had people ask me for the recipe.
Wendy, I am so excited to hear this! Thanks for trying the recipe and letting me know how it came out for you.
Hi! I made this tonight and it was so good! I used heated up pita bread rather than crackers. I’m not much of a cook but this was so easy and looked like it could have been ordered at a restaurant. Thank you!
Aundrea, I am soooo happy to hear this! Thanks so much for trying the recipe and for sharing this lovely review.
Loved every dip!
So happy to hear that Cathy. Thanks!!
This was delish and now I like hummus!
SO SO happy to hear that Jenna. Thank you!
I love this dip. It’s my absolute favorite! But I add a little bit of chopped red onion to it as well. And sometimes I omit the cucumbers in the dip and then use sliced cucumbers as “chips” to make it low-carb!
Kristi, I am so happy to hear that! Love the cucumber chip idea too. Thanks so much for sharing!
I’m wondering if anyone has tried to make this Dairy free? Either not adding the yogurt or using a soy yogurt. Suggestions? Thanks
Hi Molly, I haven’t tried to make this recipe dairy free, but I think you could omit the yogurt. If you have a plain soy yogurt you’ve used and enjoyed, I think you could experiment with that here too! And I’d love to hear too if anyone else has any ideas!
Awesome recipe and loved by all my guests! I used flavored feta and humus to add more flavor. Will be making often this summer!
I am so happy to hear how much you enjoy this recipe! Thanks so much for sharing this wonderful review. It means a lot!
This was a great recipe! I will definitely be making this again.
YAY Katie! Thanks so much for giving it a try and reporting back.
Do you thi k this could be as delicious without the yogurt ?
Jillian, the yogurt makes it creamy, so I wouldn’t recommend it without it. If you want to omit it, you could play around; just know that the recipe will be different than intended.
I made this at our Summer (but this year it turned out to be Fall) annual cabin rental place in the woods & it was fantastic! I followed the comments/suggestions about de-seeding the cucumbers (grown in our little garden) and “blotted” the tomatoes (also grown in our garden) to be sure things were relatively dry before assembly. It was so easy & delicious …..and “done” before we knew it. We served it up with Stacy’s pita chips – they are plain, but perfect with this dish so that you can appreciate the taste/flavour of your dish on a sturdy chip. Thank you for another “winner” Erin !!! :-)
Hi Cheryl! So glad you enjoyed the dip! Thank you for this kind review!
This was great! Will definitely make it again! To the yogurt I added fresh dill, minced garlic, and a little lemon juice and olive oil. Delish with pita chips! Thanks Erin!
I’ve been following you for years. Thanks for your healthy recipes!
Hi Deb! So glad you enjoyed the recipe! Thank you for this kind review!
i don’t usually like hummus, but this is delicious! i used red peppers instead of tomatoes, and fresh dill in the yogurt! and garnished with a little more dill!! Easy and Outstanding
Hi Hannah! So glad you enjoyed the recipe! Thank you for this kind review!
This dip went perfectly with my meal. Served with grilled chicken, grilled asada w/ choice of pita bread or pita chips. Light and filling. Will definitely be using this recipe again.
Hi Neci! So glad you enjoyed the dip! Thank you for this kind review!
If I were to add red onion to this recipe, would you suggest 1/2 a large onion? Thanks!
Hi Lesley! Sometimes raw red onions can be overpowering so I’d suggest adding about 1/4 of an onion or less.
This is a wonderful dip; very refreshing compared to other dips. I serve with naan, celery sticks, or pita chips. There are never any leftovers!
I would recommend using the roasted garlic hummus as she suggests. I wasn’t able to find that flavor so I roasted a garlic bulb and mixed the smashed roasted garlic in to the hummus.
Hi Patricia! So glad you enjoyed the recipe! Thank you for this kind review!