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Layered Greek Dip

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Last Updated on May 9, 2022 by Lisa Johnson

Layered Greek Dip is a light and refreshing appetizer recipe that is bursting with Greek flavors! It starts with a base of homemade hummus that is topped with diced cucumber, tomato, olives, red onion, and Feta cheese. It is quick and easy to make and always a crowd pleaser!

Diced cucumber, tomato, olives and crumbled cheese over a base of hummus in a ceramic tart pan.

Don’t panic, you can substitute store-bought if you are short on time!

This dip is perfect for potlucks and barbecues since it does not contain mayonnaise or cream cheese, the only dairy is the feta cheese – which can be added just before serving.

Ingredients needed

Ingredients needed to make layered Greek dip.
  • Light, Mediterranean flavors including; ripe, Roma tomatoes, English cucumber, red onion, and Greek olives top smooth and creamy hummus featuring chickpeas, tahini, garlic, lemon juice and seasonings.
  • Hot was is used to thin your hummus to the perfect consistency.

Be sure to check out the detailed printable recipe card below

Looking down on a ceramic tart pan filled with hummus topped with diced cucumber, tomato, olives, red onion and feta cheese with a bowl of pita chips in the background.

How to make Greek layered dip

Drain, rinse, and remove the loose skins from the chickpeas. If you shake them around in a wire mesh strainer, the skins fall off by themselves. 

Place the chickpeas, tahini, olive oil, lemon juice, garlic, cayenne, salt and pepper in a blender canister.

Chickpeas, tahini, oil, lemon juice and cayenne pepper in a blender.

Puree to thoroughly combine. Gradually add hot water until you reach your desired consistency. Check the seasonings and add more if needed.

Spread the hummus into a shallow, 10-inch serving dish.

Hummus spread out in a 10-inch tart pan.

Top with diced cucumber, tomato, olives, red onion, and crumbled feta cheese. Season to taste with sea salt and black pepper.

Layered Greek Hummus Dip in a ceramic tart pan.

Cover with plastic wrap and chill in the refrigerator until ready to serve. Garnish with flat-leaf parsley, if desired, and serve with pita chips.

A small plate of Layered Greek Dip with pita chips.

You cannot go wrong serving this dip, your guests will love it!

Recipe Notes & Tips

  • Feta cheese can be found in the specialty deli section in your local grocery store. It comes in blocks or crumbled in small packages.
  • You can use any type of cucumber, I just prefer the skinnier English version.
  • The type of serving dish that you use is up to you. The ceramic tart dish looked interesting to me, but a pie plate or large serving platter works just as well.
  • If red onions are too strong for your tastes, substitute sliced green onions.
  • In a pinch, substitute 16 ounces of store-bought hummus and top with the chopped vegetables and cheese.

Can this dip be made ahead of time?

Yes, in fact the flavors develop best if made 12 to 24 hours in advance. You can easily store for 2 days, but moisture/condensation may become a problem after that.

A second option would be to chop all of the ingredients the day before and store them in containers in the refrigerator, then assemble right before your guests arrive.

Tools used to create this recipe

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More delicious dip recipes

Check out all of our appetizer recipes in the archives!

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Enjoy!!

Diced cucumber, tomato, olives and crumbled cheese over a base of hummus in a ceramic tart pan.

Layered Greek Dip

A light and refreshing appetizer recipe bursting with Greek flavors! A hummus base topped with cucumber, tomato, olives, red onion, and Feta.
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Course: Appetizer
Cuisine: Greek, Mediterranean
Keyword: hummus dip with vegetables
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 12 servings
Calories: 153kcal
Author: Lisa Johnson

Ingredients

  • 15 ounce can chickpeas/garbanzo beans drained and rinsed
  • .33 cup tahini 1/3 cup
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 2 large cloves garlic smashed
  • .13 teaspoon cayenne pepper 1/8 teaspoon
  • 4 tablespoons hot water more or less may be needed
  • 1.5 cups English cucumber 1 large
  • 1 cup Roma tomatoes about 2 large
  • 0.5 cup chopped Greek olives I used Kalamata
  • .25 cup finely chopped red onion
  • .25 cup crumbled feta cheese
  • 1 tablespoon Italian parsley to garnish
  • sea salt and black pepper to taste
  • pita chips for serving

Instructions

  • Drain, rinse, and remove the loose skins from the chickpeas. If you shake them around in a wire mesh strainer, the skins fall off by themselves.
  • Place the chickpeas, tahini, olive oil, lemon juice, garlic, cayenne, salt and pepper in a blender canister.
  • Puree to thoroughly combine. Gradually add hot water until you reach your desired consistency. Check the seasonings and add more if needed.
  • Spread the hummus into a shallow, 10-inch serving dish.
  • Top with diced cucumber, tomato, olives, red onion, and crumbled feta cheese. Season to taste with sea salt and black pepper.
  • Cover with plastic wrap and chill in the refrigerator until ready to serve. Garnish with flat-leaf parsley, if desired, and serve with pita chips.

Notes

  • Feta cheese can be found in the specialty deli section in your local grocery store. It comes in blocks or crumbled in small packages.
  • You can use any type of cucumber, I just prefer the skinnier English version.
  • The type of serving dish that you use is up to you. The ceramic tart dish looked interesting to me, but a pie plate or large serving platter works just as well.
  • If red onions are too strong for your tastes, substitute sliced green onions.
  • In a pinch, substitute 16 ounces of store-bought hummus and top with the chopped vegetables and cheese.

Nutrition

Calories: 153kcal | Carbohydrates: 13g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 130mg | Potassium: 215mg | Fiber: 4g | Sugar: 3g | Vitamin A: 256IU | Vitamin C: 6mg | Calcium: 52mg | Iron: 2mg

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