Greek 7 Layer Dip
Hummus, a garlicky yogurt layer, red onion, cucumber, tomatoes, feta, and Kalamata olives layered into a fresh, colorful, Mediterranean-inspired party dip. No cooking required, ready in about 20 minutes.
Equipment
- 8x8-inch or 7x11-inch glass dish
- Small mixing bowl
Ingredients
Yogurt Layer
- 1 cup 0% fat Greek yogurt
- 1 clove garlic finely minced
- 1 tsp fresh dill chopped
- 1/2 small lemon juiced
- 1 pinch kosher salt
- freshly ground black pepper to taste
Dip Layers
- 8 oz hummus store-bought or homemade
- 2 tbsp red onion minced
- 1 cup English cucumber about 1/2 large, 1/2-inch dice
- 1 cup Roma tomato seeded, 1/2-inch dice
- 1/4 cup crumbled feta cheese
- 1/4 cup Kalamata olives sliced
Instructions
- Make the Yogurt Layer: In a small bowl, combine the yogurt, garlic, dill, lemon juice, salt, and pepper, stirring until smooth. Set aside.
- Layer: In an 8x8-inch or 7x11-inch glass dish, layer the hummus, then the yogurt mixture, followed by the red onion, cucumber, tomatoes, feta, and olives.
- Serve: Serve with whole grain pita chips or baked corn chips.
Notes
Spread each layer evenly so every scoop gets a bit of everything. Dice the cucumber and tomato to a similar size. Seed the tomatoes to keep the dip from becoming watery. Use a clear glass dish to show off the colorful layers. Taste and adjust the yogurt mixture before layering. Add fresh vegetable layers close to serving time so they stay crisp. Keeps 2 to 3 days refrigerated (best within the first day or two); don't freeze.