Layered Greek Dip
A colorful and inviting appetizer layered with creamy hummus, tangy Greek yogurt, fresh vegetables, and crumbled feta cheese, perfect for gatherings and family parties.
Ingredients
Dip Base
- 17 ounces plain hummus like Sabra Classic Hummus
- 1.5 cups nonfat plain Greek yogurt Can use full-fat for creamier texture
- 1/2 unit lemon (juiced)
- 1 clove garlic (minced)
- 1.5 teaspoons fresh dill (minced or 1/2 teaspoon dried dill) Fresh adds brighter flavor
- 0.5 teaspoon kosher salt or to taste, divided
Toppings
- 0.5 cup cherry or grape tomatoes (quartered)
- 0.5 cup diced English cucumber
- 0.25 cup pitted Kalamata olives (sliced)
- 0.25 cup diced red onion For a sweet crunch
- 2 tablespoons fresh Italian parsley (chopped)
- 1 tablespoon extra virgin olive oil plus additional for garnish; quality olive oil elevates flavor
- Freshly ground black pepper to taste
- 0.25 cup crumbled feta cheese
For Serving
- Pita chips
- Cucumber slices
- Carrot sticks
- Halved and seeded mini sweet peppers
- Store-bought mini naan
Instructions
Preparation
- Start by spreading the hummus evenly over a small platter (ideally 11 to 12 inches in an oval or rectangular shape).
- In a small bowl, combine the Greek yogurt, lemon juice, minced garlic, fresh dill, and 1/4 teaspoon salt. Spread this mixture over the hummus, leaving a half-inch of hummus exposed around the edges.
- In another bowl, toss together the tomatoes, cucumber, olives, red onion, and parsley with olive oil, the remaining salt, and a dash of black pepper. Spoon this mixture evenly over the yogurt layer.
- Scatter crumbled feta cheese across the top and drizzle the outer edges of the hummus with additional olive oil.
Notes
Serve the dip right away. If prep in advance, store the veggies separately in an airtight container to avoid undesired moisture.