Greek Layered Dip Mezestyle Sevenlayer Dip

Recipe Introduction

Quick Hook

Greek Layered Dip hooked me the first time. Bright, herby, salty, and creamy. Have you ever made a dip that tastes like a vacation? As my mum says, food brings people together.

This is a fun Layered Greek Dip. It’s basically a meze on a plate. Think of it as a Meze style seven layer dip .

Brief Overview

This dish comes from Greek meze traditions. It borrows small plate vibes and turns them into a communal dip.

Difficulty is easy. Prep takes about 20 minutes. Chill for 30– 60 minutes if you like. Yields about 8 10 appetizer servings. Great with pita chips or crudités.

Main Benefits

Top nutrition? It packs protein and healthy fats. Greek yogurt and hummus give protein. Olive oil and olives add good fats.

Perfect for casual gatherings. Serve it as a Party appetizer dip . It also shines at picnics and game day.

What makes it special is the texture play. Creamy hummus sits under a cool tzatziki layer. Crisp cucumber and tomato bring crunch.

Crumbled feta and Kalamata olives finish with salt and tang. This is a true Feta and olive dip moment. It feels like a Mediterranean layered dip .

I’ve learned small tricks the hard way. Drain watery cucumber first. Don’t over salt. Use block feta, not pre-crumbled. Honestly, those little moves save the whole dish.

If you love a good Hummus Recipe , this blends one with tzatziki. Call it a Tzatziki and hummus layered dip if you like labels.

You can swap hummus for baba ganoush for a smoky twist.

A friend once told me this tastes like summer in Greece. I agree. It’s colourful, fresh, and easy to scale.

Ready to assemble? Next up: ingredients and step-by-step assembly. Grab a shallow dish. Let’s layer this beautiful Greek Layer Dip next.

Main Ingredients

I love the way a simple list turns chaos into dinner. Oh my gosh, this is easy.

Base and creamy layer

• 1 cup (240 g) hummus , smooth.
• 1 cup (240 g) Greek yogurt , full fat or 2%.
• 1 small garlic clove (3 4 g) , minced.
• 1 tbsp (15 ml) extra-virgin olive oil .
• 1 tbsp (15 ml) lemon juice .
• 2 tbsp (8 g) fresh dill , finely chopped.

Cucumber-tomato salsa

• 1 cup (150 g) cherry tomatoes , quartered.
• 1 medium English cucumber (200 g) , seeded and diced.
• 2 tbsp (20 g) red onion , diced.
• 1 tbsp (15 ml) red wine vinegar .
• Pinch salt and 1/8 tsp black pepper .

Feta and olive layer

• 6 oz (170 g) block feta , crumbled.
• 1/2 cup (80 g) Kalamata olives , chopped.
• 2 tbsp (8 g) parsley , chopped.
• 1 tbsp (4 g) mint , optional.

Garnish

• 1 2 tbsp (15 30 ml) extra-virgin olive oil .
• 1 tsp (1 2 g) dried oregano .
• 1/2 tsp smoked paprika , optional.
• Lemon wedges to serve.

Quality notes: use a firm block feta for texture. Choose extra-virgin olive oil labeled cold-pressed. Pick creamy, tangy Greek yogurt .

Seasoning Notes

Essential combos: oregano plus lemon brightens everything. Garlic and dill pair well with yogurt. Olive and feta bring salty depth.

Flavor enhancers: a splash of lemon juice wakes flavors. A drizzle of good olive oil adds mouthfeel. Fresh herbs beat dried herbs here.

Quick swaps: no feta? Use ricotta salata or goat cheese. No hummus? Try baba ganoush or white-bean purée. No Kalamatas? Use capers or green olives.

I once used jarred roasted peppers. It saved the day at a party.

Equipment Needed

Keep tools simple. You don’t need a food processor.

Essentials

• 9×9 in (23×23 cm) shallow dish.
• Small mixing bowls.
• Knife and cutting board.
• Spatula for spreading.
• Measuring cups and spoons.

Household alternatives

• Use a pie plate if no shallow dish.
• Use a fork to crumble feta.
• A small bowl and spoon suffice for mixing.

This is the recipe I bring to potlucks. People call it a Layered Greek Dip or a meze style seven layer dip. Honestly, it disappears fast. Try it.

Cooking Method

Fun fact: dips rank among the top three party starters. I discovered that the hard way. I brought this Greek Layered Dip to a picnic. Everyone kept coming back for more.

Prep Steps

Essential mise en place matters. Chop tomatoes, cucumber, and herbs first. Crumble the feta and drain the yogurt.

Save time by using small bowls for each layer. Label them if you must. Toast pita while you spread layers.

Food safety is key. Keep ingredients chilled under 40° F ( 4° C) . Refrigerate finished dip within 2 hours .

step-by-step Process

1. Spread 1 cup hummus evenly in your 9x9 dish. Aim for a smooth, ¼ ½ inch layer.
2. Mix Greek yogurt, garlic, lemon, dill. Spread gently over the hummus.
3. Combine cherry tomatoes, cucumber, onion, oil, vinegar. Drain excess liquid.
4. Spoon the salsa into an even layer over the yogurt. It should sit neatly.
5. Scatter crumbled feta and chopped Kalamata olives across the top. Add parsley and mint.
6. Drizzle 1 2 tbsp olive oil. Dust oregano and smoked paprika.
7. Cover and chill for 30– 60 minutes . This lets flavors meld and layers firm up.
8. Bring to room temp 10 minutes before serving.

Visual cues matter. Hummus should be smooth and even. Salsa must be moist, not runny. Feta looks chunky and slightly glossy.

If toasting pita, aim for 8– 12 minutes total. Watch closely so edges don’t burn.

Pro Tips

Use an offset spatula for clean layers. Chill briefly between tricky spreads. That keeps layers defined.

Common mistakes? Over wet cucumber and watery yogurt. Drain them well. Also, avoid extra salt. Feta and olives are already salty.

make-ahead options work great. Assemble up to 8– 12 hours ahead and refrigerate. Remove 10 minutes before serving for best texture.

Personally, I tweak this into a Tzatziki and hummus layered dip sometimes. Guests love the contrast. It’s a true Meze style seven layer dip and a perfect party appetizer dip.

Try it you’ll see why I keep making it.

Recipe Notes

Hook: simple dips keep guests happy and give you time off your feet. I once brought this to a barbecue and people kept asking for the recipe.

Oh my gosh, it disappears fast.

Serving Suggestions

Think pretty layers. Spread the hummus base smooth. Top with tzatziki and the cucumber-tomato salsa. This is my go-to when I want a Layered Greek Dip that looks like a showstopper.

For dippers, use warm pita triangles, crisp pita chips, or raw veg. Pair with a simple Greek salad or spanakopita triangles.

For drinks, try a chilled rosé or a bright Assyrtiko style white. This works great as a party appetizer dip and as a Meze plate centerpiece.

Storage Tips

Leftovers store well. Cover and refrigerate for up to 12 hours. If you plan ahead, assemble early and chill. It actually tastes better the next day.

Freezing is not recommended because the yogurt changes texture. If you must freeze, freeze only the hummus or the white bean purée separately in an airtight container for up to three months.

To reheat, there’s no real heat step. Bring the dip to room temperature for ten minutes and give it a gentle stir.

If the yogurt looks watery, drain it before serving. A key technique is to drain cucumbers well to keep layers neat.

Variations

Want vegan? Skip the yogurt and use a dairy-free tzatziki style mix. Swap feta for vegan feta for a full plant version.

For a smoky twist, replace hummus with baba ganoush. That turns this into a smoky Mediterranean layered dip. You can also make a lighter Greek Layer Dip by swapping full fat yogurt for 2 percent.

Nutrition Basics

Per serving, expect roughly 180 calories, 6 grams protein, and 12 grams fat. It’s rich in fiber and healthy fats from olive oil and chickpeas.

The feta and olives add sodium, so taste components before salting.

Conclusion This Greek Layered Dip feels fancy and stays easy. Make it ahead, relax, and watch everyone dig in. Trust me, you’ll get requests for seconds.