Layered Greek Dip

5 from 2 votes

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.

Prep Time15

Cook Time0

Total Time15

Course: Appetizer, Snack

Cuisine: American, Greek, Mediterranean

Servings:

Calories: 110kcal

Author: Valerie Brunmeier

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