Greek Layered Dip

I’d only ever had Tex Mex style 7-layer dips, so the idea of a 7 layer Greek dip was intriguing.

After letting it marinate for a few minutes - and mentioning it to my husband - we decided to develop our own Greek layer dip recipe.

After tossing around a bunch of ideas, we ended up slightly off track from the original idea. It’s still a layered dip ... just not specifically 7layers. Oh well - it turned out absolutely fantastic.

This easy Greek dip starts out with layers of hummus and a Tzatziki sauce-inspired cream cheese dip.

The bold flavors of that topping - really, a cross between a salsa and a tapenade , I guess! - are topped off with Feta cheese crumbles and fresh herbs.

It’s the perfect easy appetizer - quick and easy to make, no cooking necessary. It’s definitely one of my more elegant party dips, without being fussy.

Served with tortilla chips, pita, and fresh veggies, it’s sure to be a crowd pleaser at your next party.

Anyway, let’s look at what you’ll need to make this easy dip recipe.

Ingredients

This recipe uses really basic ingredients, you won’t have any trouble finding everything you need in any larger grocery store.

As always, I have a few ingredient notes for you:

Hummus

Use your favorite hummus, whether a store-bought hummus dip, or homemade hummus.

I usually use a relatively plain, but nicely garlicky hummus, but roasted red pepper hummus would also be fantastic in this recipe.

If you’re thinking of making your own hummus, consider trying my Easy Smooth Hummus Recipe!

I also have a low carb, Keto Hummus Recipe that would work well in this layered Greek dip recipe.

Dairy Items

This recipe uses 3 different items from the dairy aisle - cream cheese, Greek yogurt, and Feta Cheese.

Cream cheese: Full fat cream cheese tastes WAY better than light cream cheese. Let it come to room temp before beating it, as cold cream cheese is annoying to whip!

Greek Yogurt: Use unsweetened / unflavoured / plain yogurt. You can sub sour cream if you want.

Feta: I like to buy a chunk of feta and crumble it myself. I find it has a better taste and texture than pre-crumbled feta cheese.

Fresh Produce

There’s a fair amount of fresh herbs and veggies involved with this recipe, both in the dip itself, and the “Greek Salsa” topping.

Overall, you’re going to need:

English Cucumber
Cherry Tomatoes (Can use Red Peppers)
Red Onion
Garlic Cloves
Green Onions
Fresh Dill
Fresh Parsley

No real notes here, I just wanted to list it all out. Gotta love a dip you can claim to be healthy-ish, right?

Everything Else

Rounding out this recipe, you will need:

Kalamata Olives
Lemon Juice
Ground Black Pepper
Salt

... I just really don’t have anything to add, as far as these last few ingredients go. Pretty basic stuff!

Dippers

While they’re not part of the actual recipe itself, obviously you’re going to need some sort of dippers for this recipe.

If gluten or carbs aren’t an issue, pita bread or a bag of pita chips (Porter likes whole wheat pita chips with this) are great choices.

We really like the little Naan Dippers we can get at a local grocery store - as pictured in this post.

Consider trying tortilla chips or my Gluten Free Pita Bread Recipe, if gluten is an issue.

Fresh vegetables also make great dippers. Red bell pepper, cucumber, celery, carrot - all great choices!

How to Make Greek Layered Dip

The full recipe is in the printable recipe card at the end of this post; here is a pictorial walk through:

First Layer - Tzatziki Cream Cheese Dip

In a medium bowl, beat room temperature cream cheese until smooth. I use a hand mixer, but you could cream it in a food processor if you prefer.

Finely shred the cucumber, then squeeze out as much liquid as possible. Add the drained cucumber to the cream cheese, along with the yogurt, dill, garlic, and lemon juice.

Beat well to combine, season with salt and pepper, to taste. Set aside.

Greek “Salsa”

In a separate bowl, combine the prepared cucumber, tomatoes, olives, red onion and dill.

Season with salt and pepper to taste.

Assembly

Spread Tzatziki dip on the bottom of your serving dish, pie plate, or 8 x 8 baking dish. I like to use a shallow serving platter, as pictured.

Whip the hummus to soften it, then spoon over the bottom layer of tzatziki cream cheese dip.

Using an offset spatula or back of a spoon, gently spread hummus over the cream cheese layer, leaving a bit of a border around the outer edge.

Spoon the Greek “Salsa” over top of the hummus, again leaving a bit of a border to show the lower layers.

Make Ahead Tips

Make ahead: You can assemble the tzatziki and hummus layers, and wrap with plastic wrap until you’re ready to serve.

You can also separately make the vegetable and olive mixture ahead - I recommend storing it separately, mostly for aesthetic purposes.

Add the salsa just before you’re ready to serve it, then top with the cheese and greens.

Looking for More Party Recipes?

If you’re looking for some tasty appetizer recipes to share - or to watch the big game with - here are some of my favourites!

40+ Fantastic Wing Recipes
Ahi Tuna Nachos
Air Fryer Jalapeno Poppers
Armadillo Eggs
Baked Reuben Poppers
Beer Pretzels with Jalapeno Jack Dip
Buffalo Chicken Meatballs
Cheesy Jalapeno Popper Dip
Dill Pickle Cream Cheese Dip
Ginger Wasabi Dip
Hot Cheeseburger Dip
Hot Smoked Bacon Jalapeno Poppers
How to Cook Perogies in an Air Fryer
Jalapeno Artichoke "Backfire" Dip
Loaded Baked Potato Skins
Loaded Pierogi Nachos
Muffaletta Skewers
Jalapeno Popper Stuffed Pretzels
Porter House Guacamole
Porter's Epic Popcorn
Queso Dip from Scratch
Sauerkraut Buns
Smoked Cheese Balls
Smoked French Fries