This unbelievably delicious Greek layered dip with homemade hummus recipe is super quick and easy and will make a gorgeous addition to your next party menu! But it’s not just great as an appetizer. Because of all the wonderful Greek flavors in this recipe, it’s an ideal side dish with just about any main course.
This easy recipe is a fun and fresh Greek twist on the popular layered Mexican dip. All the classic flavors of the Mediterranean are here! From the garlicky hummus, salty feta, briny kalamata olives and the fresh cucumbers with Tzatziki sauce, this is truly a remarkable and delicious dip that you’ll be wanting to make time and time again!
When you’re not serving this as an appetizer, serve it as a side with this quick and easy Herb Roasted Chicken, alongside this perfectly Grilled Swordfish or a simple side to go with this amazing Tri-Tip Steak! No matter how you serve it, it’s going to be a hit with all your friends and family!
Why We Love This Recipe
- Easy appetizer that doesn’t require cooking or complicated preparation.
- A fun Mediterranean twist on classic 7-layer dips.
- This dip makes a wonderful addition to chicken pita wraps and gyros.
Recommended Tools
- Cutting board
- Sharp knife
- Large bowl
- Measuring cups
- Measuring spoons
- 8×8 serving dish
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Variations and Add-in’s
- Hummus: We use this Homemade Spicy Garlic Hummus Dip recipe, but you can choose to use your favorite hummus brand.
- Olives: Use the type you like most. You can use kalamata, black olives, green olives or even a combination of all your favorites from the olive bar at the grocery store.
- Yogurt: In keeping with Mediterranean flavors, we used whole milk Greek yogurt. But if you aren’t a fan of its tanginess, you can choose to use sour cream in its place.
- Other add-in’s: Have fun with this dip and make it your own! For added crunch you could sprinkle in some pine nuts. For more flavor you could top it with fresh sliced green onions and additional dried Italian seasoning blend.
- Seasoning: Fresh herbs are always great, but you can use dried. You’ll use a little less amount than you would fresh because dried herbs have a more intense flavor.
- Fresh veggies for dipping: You can use a variety of green, yellow, orange and red peppers, and some celery. You could also use broccoli and cauliflower florets, some snow peas or additional sliced cucumbers.
What’s Needed to Make This Tasty Greek Layer Dip
- Large seedless cucumber, peeled and cut in half
- Cherry tomatoes or grape tomatoes, chopped
- Red onion, sliced thin
- Extra virgin olive oil
- Lemon juice, divided
- Garlic powder
- Fresh oregano (or 1 t. dried), divided
- Sea salt and black pepper, to taste
- Plain Greek yogurt (full fat)
- Cloves garlic, minced
- Fresh dill (or 1 t. dried)
- Hummus
- Kalamata olives, chopped
- Feta cheese, crumbled
- Fresh parsley, chopped
Directions
For best results, prepare the tomato-cucumber mixture and the Tzatziki sauce the night before to give the flavors a chance to combine. If preparing in advance, cover and store in the refrigerator until just before ready to use.
Make the Cucumber and Tomato Mixture: Dice one half of the cucumber and add to a large bowl, along with the tomatoes, red onion, olive oil, 2 tablespoons, fresh lemon juice, garlic powder, and half of the oregano. Season with salt and black pepper, to taste, and stir to combine. Cover and set aside until ready to use.
Prepare the Sauce: To prepare the Tzatziki sauce, shred remaining cucumber with a box grater and place in another large bowl. Add the plain yogurt, minced garlic, dill, and the remaining oregano and lemon juice. Season with salt and black pepper, to taste, and stir to combine. Cover and set aside until ready to use.
Assemble the Dip: Spread the roasted garlic hummus into a uniform layer on small serving platter (or in an 8” x 8” casserole dish). On top of the creamy hummus layer add an even layer of the Greek yogurt mixture. Use a slotted spoon to drain excess liquid from the seasoned tomato, red onion, and cucumber mixture before spreading on top of the Tzatziki sauce.
Garnish and Serve: Add the Kalamata olives, followed by the crumbled Feta and fresh chopped parsley. Serve immediately with vegetable crudités, pita bread or pita chips for dipping. Enjoy!
FAQs
How Do I Serve this Dip?
If you’re making this Greek dip recipe for a party or social gathering, you could serve it with a bag of pita chips, toasted pita bread wedges or tortilla chips or keep it super healthy by serving it with a variety of sliced fresh vegetables.
Can I Make it in Advance?
You can make it several hours in advance and keep it covered in the fridge until ready to serve.
Also, you can prep the veggies and crumble the block of feta and ahead of time. If you make the tomato and sauce the night before as suggested, that’s an even bigger time-saver.
Can I Freeze it?
No. You can keep this layer dip in the fridge, in an airtight container or covered tightly with plastic wrap for up to a couple of days. I do not recommend freezing it. The texture and consistency changes too much, so it’s best served fresh.
Want More Appetizers and Side Dish Recipes?
- Broccoli Salad No Mayo
- Air Fryer Sweet Potato Wedges
- Cucumber Cups
- Cold Asparagus Salad
- Caprese Salad
- Kidney Bean Salad
- Roasted Cauliflower
- Instant Pot Corn on the Cob
- Butternut Squash
- Cold Green Bean Salad
Easy Greek Layered Dip
Ingredients
- 1 lg seedless cucumber peeled and cut in half
- 1 cup cherry or grape tomatoes chopped
- ½ small red onion sliced thin
- 1 T extra virgin olive oil
- 3 T lemon juice divided
- 1 t garlic powder
- 1 T fresh oregano or 1 t dried, divided
- sea salt and black pepper to taste
- 1 cup plain Greek Yogurt full fat
- 2-3 cloves garlic minced
- 1 T fresh dill or 1 t dried
- 1½ cup hummus store bought or homemade*
- ½ cup kalamata olives chopped
- ½ cup feta cheese crumbled
- ¼ cup fresh parsley chopped
Instructions
Cucumber – Tomato Mix
- Dice one half of the cucumber and add to a large bowl, along with the tomatoes, red onion, olive oil, 2 tablespoons, fresh lemon juice, garlic powder, and half of the oregano. Season with salt and black pepper, to taste, and stir to combine. **Cover and set aside until ready to use.
Tzatziki Sauce
- To prepare the Tzatziki sauce, shred remaining cucumber with a box grater and place in another large bowl. Add the plain yogurt, minced garlic, dill, and the remaining oregano and lemon juice. Season with salt and black pepper, to taste, and stir to combine. Cover and set aside until ready to use.
Assembly
- Spread the roasted garlic hummus into a uniform layer on small serving platter (or in an 8” x 8” casserole dish). On top of the creamy hummus layer add an even layer of the Greek yogurt mixture.
- Use a slotted spoon to drain excess liquid from the seasoned tomato, red onion, and cucumber mixture before spreading on top of the Tzatziki sauce.
- Add the Kalamata olives, followed by the crumbled Feta and fresh chopped parsley. Serve immediately with vegetable crudités, pita bread or pita chips for dipping. Enjoy!
