This Layered Greek Dip is a healthy and delicious appetizer choice and a colorful addition to any party menu. Hummus and lemon-dill Greek yogurt are layered with crunchy veggies and tangy feta cheese.
Serve it with Homemade Pita Chips and assorted vegetables for a dip that is guaranteed to go over in a big way at your next gathering.
When I’m planning a party menu there is never a shortage of warm, cheesy dips like my Cheesy Hot Crab Dip. I’ve also been known to throw in some Sticky Asian Chicken Wings and other savory goodies like my Sloppy Joe Sliders. With all that going on, I always try to balance my menu with something light, fresh and crunchy.
It’s good to remember that not everyone at your gathering might be feeling like it’s a cheat day so having a no-guilt, wholesome option is always important. This Layered Greek Dip is just the ticket!
It also happens to take less than 10 minutes to throw together and looks pretty darned gorgeous on your table.
Ingredient Notes
- Hummus layer: Use a plain hummus, like Sabra Classic Hummus or something similar. They make a 17 ounce size tub which is the perfect amount for this recipe.
- Greek yogurt layer: Plain Greek yogurt is combined with fresh lemon juice, a minced garlic clove, fresh dill, and kosher salt.
- Vegetable layer: Quartered cherry or grape tomatoes in assorted colors, diced English cucumber, sliced kalamata olives, diced red onion, and fresh parsley. Toss this Greek salad-like mixture with olive oil, a little kosher salt, and freshly ground black pepper.
- Cheese: Crumbled feta cheese adds a salty, tangy bite.
How to Make Layered Greek Dip
- Spread the hummus over a small platter (11- to 12-inch oval or rectangular preferred). Set aside.
- In a small bowl, combine the yogurt, lemon juice, garlic, dill, and ¼ teaspoon salt. Spread the mixture over the hummus, leaving about ½ -inch border of hummus exposed around the edges.
- In a small bowl, toss the tomatoes, cucumber, olives, red onion, and parsley with 1 tablespoon olive oil, the remaining ¼ teaspoon kosher salt, and a little freshly ground black pepper, to taste. Spoon the mixture evenly over the greek yogurt.
- Scatter the feta cheese over the top and drizzle the edges of the hummus with a little additional olive oil.
Make-Ahead Tip
This dip is best served immediately after assembling. If making it ahead, store the veggies in a separate airtight container and add them to the dip just before serving. Vegetables can let off moisture as they rest so this will help avoid a watery dip.
Serving Suggestions
Appetizer: Set out some Homemade Pita Chips warm from the oven, baby carrots, sliced cucumber, mini bell peppers, and other assorted veggies for dipping.
Side Dish: During the recipe testing phase, I realized this recipe is more than just an appetizer. It’s wonderful served as a condiment/side dish with a Greek-inspired meal. We scooped it on to our plates with Grilled Greek Chicken and Orzo Salad with Spinach and Feta and it was incredible.
Storage Tips
If you have leftovers, cover the plate with plastic wrap and refrigerate the dip for up to 48 hours. It won’t be quite as pretty, but we were snacking on the leftover dip for a couple of days and it was delicious.
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Layered Greek Dip
Ingredients
- 17 ounces plain hummus, like Sabra Classic Hummis
- 1½ cups nonfat plain Greek yogurt
- ½ lemon, juiced
- 1 clove garlic, minced
- 1½ teaspooons fresh dill, minced (or ½ teaspoon dried dill)
- ½ teaspoon kosher salt, or to taste, divided
- ½ cup cherry or grape tomatoes, quartered
- ½ cup diced English cucumber
- ¼ cup pitted Kalamata olives, sliced
- ¼ cup diced red onion
- 2 tablespoons fresh Italian parlsey, chopped
- 1 tablespoon extra virgin olive oil, plus additional for garnish
- Freshly ground black pepper, to taste
- ¼ cup crumbled feta cheese
Optional for Serving
- Pita chips, cucumber slices, carrot sticks, halved and seeded mini sweet peppers, store-bought mini naan
Instructions
- Spread the hummus over a small platter (11- to 12-inch oval or rectangular). Set aside.
- In a small bowl, combine the yogurt, lemon juice, garlic, dill, and ¼ teaspoon salt. Spread the mixture over the hummus, leaving about ½-inch border of hummus exposed around the edges.
- In another small bowl, toss the tomatoes, cucumber, olives, red onion, and parsley with 1 tablespoon olive oil, the remaining ¼ teaspoon kosher salt, and a little freshly ground black pepper, to taste. Spoon the mixture evenly over the greek yogurt.
- Scatter the feta cheese over the top and drizzle the edges of the hummus with a little additional olive oil.
- This dip is best served immediately after assembling. If making ahead, store veggies in a separate airtight container and add to the dip just before serving. It can get watery if veggies are added too far in advance.
- Serve with Homemade Pita Chips, veggies, or other optional items.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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This post was originally published on April 19, 2018. It has been updated with new text and images.
I halved this for just the two of us and we really enjoyed it. It was supposed to be an appetizer but it was so good that it became our dinner. I was just wondering, I saw no measurement in the recipe for cucumber. I just chopped up the same amount of vegis as the other vegis in the recipe. Hope I guessed right. YUM!
Hey, Julie! I always just eyeball it and there’s really no right way to do this. It’s one of those “little bit of this, little bit of that” recipes. I’m really glad you guys enjoyed it. 🙂