Name: Greek Seven Layer Dip Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 1 (15.5 oz) can garbanzo beans, drained and 1/4 cup liquid from can reserved; 2 1/2 Tbsp tahini; 2 Tbsp fresh lemon juice; 2 small garlic cloves, minced (1 clove for hummus, 1 clove reserved for yogurt layer); 1/2 tsp cumin; 1/2 tsp salt, or to taste; 2 Tbsp olive oil; 1 1/3 cups thick plain Greek yogurt (such as Fage); 1 1/2 Tbsp finely chopped fresh parsley; 1 Tbsp minced fresh dill; 1 small garlic clove, minced (from the total 2 cloves); 1 cup diced English cucumber; 1 cup diced grape tomatoes or Roma tomatoes (drain off excess liquid after cutting); 1/3 cup sliced black olives or kalamata olives; 1/2 cup crumbled feta cheese; 3 Tbsp chopped red onion, rinsed and drained

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Introduction

This Greek Seven Layer Dip is a flavorful and vibrant appetizer perfect for gatherings or casual snacking. Layers of creamy hummus, herbed yogurt, fresh vegetables, olives, and feta combine to create a refreshing and satisfying treat. It’s easy to assemble and pairs beautifully with pita chips.

A glass dish holds a layered dip with a base of smooth, creamy pale yellow cheese spread visible near the corner where a triangular toasted pita chip is dipped in. On top is a thick layer of diced bright red tomatoes, chopped green cucumbers, sliced black olives, and small pieces of red onion, all mixed with white crumbled cheese and tiny green herb bits scattered over the top. The dish is set on a white marbled texture surface with more toasted pita chips in the foreground. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (15.5 oz) can garbanzo beans, drained and 1/4 cup liquid from can reserved*
2 1/2 Tbsp tahini
2 Tbsp fresh lemon juice
2 small garlic cloves, minced
1/2 tsp cumin
1/2 tsp salt, or to taste
2 Tbsp olive oil
1 1/3 cups thick plain Greek yogurt, such as Fage
1 1/2 Tbsp finely chopped fresh parsley
1 Tbsp minced fresh dill
1 cup diced English cucumber
1 cup diced grape tomatoes or Roma tomatoes (drain off excess liquid after cutting)
1/3 cup sliced black olives or kalamata olives
1/2 cup crumbled feta cheese
3 Tbsp chopped red onion, rinsed and drained

Instructions

Step 1: Add the drained garbanzo beans to a food processor along with tahini, lemon juice, 1 clove of garlic, cumin, and 1/2 tsp salt. Pulse for about 1 minute to begin blending.
Step 2: With the food processor running, slowly pour in the olive oil and 2 Tbsp of the reserved chickpea liquid. Continue processing until the hummus is thick but smooth, adding more chickpea liquid 1 Tbsp at a time if needed to reach the desired consistency.
Step 3: Spread the hummus evenly in an 11 by 7-inch or 8 by 8-inch baking dish. If time allows, chill the hummus layer before adding the next layer.
Step 4: In a medium bowl, mix the Greek yogurt with the parsley, dill, and remaining garlic. Spread this yogurt mixture evenly over the hummus layer in the dish.
Step 5: Top the yogurt layer with the diced cucumbers, tomatoes, olives, crumbled feta, and chopped red onion. Serve immediately with pita chips for best results.

Tips & Variations

If you want to save some hummus for later, double the hummus ingredients and use only half for this dip. The extra hummus keeps well in the refrigerator.
Use fresh herbs like mint or oregano for a different flavor twist.
Swap out black or kalamata olives for green olives to change the taste profile.
For a spicier kick, sprinkle a little crushed red pepper over the top before serving.

Storage

Store the dip covered in the refrigerator for up to 3 days. To prevent the vegetables from making the dip watery, it’s best to add them just before serving. Leftover hummus can be kept separately in an airtight container for up to one week. Reheat the yogurt layer at room temperature if needed, but this dip is best enjoyed chilled.

How to Serve

A rectangular clear glass dish filled with a colorful layered dip. The bottom layer is creamy and light beige, topped with chopped red tomatoes and small green cucumber pieces scattered evenly. Next, there are slices of black olives and small chunks of white feta cheese spread across. Small bits of finely chopped purple onions and fresh green herbs are sprinkled on top, creating a bright and fresh look. The dish sits on a white marbled surface with triangle-shaped golden crackers placed around it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

You can prepare the hummus and yogurt layers a day ahead and refrigerate. Add the fresh vegetables and feta just before serving to keep everything crisp.

What can I use if I don’t have a food processor?

If you don’t have a food processor, you can mash the garbanzo beans with a fork or potato masher and whisk in the tahini, lemon juice, and olive oil. The texture will be chunkier but still delicious.