Fresh Greek Layer Dip

Monday February 27, 2017

A healthy Greek version of Mexican 7 layer dip made with hummus, Greek yogurt, cucumbers, tomato, and feta. Serve with pita chips for an appetizer or snack. I cant remember where I found this, but the combination is fantastic.

Yield: Serves 6-8 as an appetizer


1, 10-ounce container of hummus, your favorite flavor (I used roasted garlic), or 2 cups homemade hummus
1/2 cup plain non-fat Greek yogurt
1 to 2 ripe tomatoes, diced
1/2 cup diced, seeded cucumber
1/3 cup crumbled feta cheese (rinsed)
1/4 cup pitted black olives, chopped
4 tablespoons finely chopped fresh parsley or cilantro
Pita chips, carrots, broccoli, sliced bell peppers, or crackers, for serving


Spread the hummus in a smooth layer in the bottom of an 8×8-inch square baking dish, a shallow pie dish, or similar serving dish. Dollop the Greek yogurt by small spoonfuls over the top, then gently spread to create a new layer.
Scatter the tomato, cucumber, feta, and olives over the top. Sprinkle with fresh parsley. Refrigerate until ready to serve, then dip with pita chips, crackers, fresh corn chips, and sliced fresh veggies as desired.

Recipe and text copyright Beth Hensperger 2017

Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.

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