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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!
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
- 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
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.
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.
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
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
- Cutting Board & Chefs Knife
- Wire Mesh Strainer
- Ninja Blender
- Silicone Jar Scraper
- Measuring Cups
- Liquid Measuring Cup
- Tahini - roasted sesame seed paste
- 10-inch Tart Pan
More delicious dip recipes
- Simple Seafood Artichoke Dip - cream cheese base with mayonnaise, Greek yogurt and parmesan cheese mixed with lump crab, shrimp and artichoke hearts.
- Southwest Black Bean Dip - with smokey chipotle peppers, sweet corn, and melted cheese.
- Spinach Dip - super easy, no green and yellow box mix required.
- Cucumber and Yogurt Dip {Tzatziki} - cucumber and Greek yogurt dip and sauce recipe.
- Greek Eggplant Dip {Melitzanosalata} - pureed eggplant with Greek yogurt, lemon and spices.
Check out all of our appetizer recipes in the archives!
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Enjoy!!
Layered Greek Dip
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.
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