7-Layer Greek Dip

Studded with fresh vegetables, tangy yogurt and hummus, this 7-layer Greek dip is a stunner. Dip recipes are hands-down my favorite party appetizers, and this is a delicious healthy option that will still bring everyone to the table.

The many layers make a vibrant presentation and result in a delightful mix of crunchy, creamy, salty and sweet in every bite. Recipe contributor Elizabeth Dumont of Boulder, Colorado, adds a layer of hummus below the creamy strained Greek yogurt for extra oomph. Impress guests by serving the dip alongside homemade pita chips—they’re actually so easy to make—or serve it with your favorite crackers and vegetables.

Ingredients for 7-Layer Greek Dip

• Greek yogurt: Thicker and tangier than plain yogurt, Greek yogurt makes for a rich dip. You’ll strain the yogurt to thicken it—talk about creamy!
• Veggies: Cucumbers, roasted red bell peppers and plum tomatoes add crunch and sweetness, while red onion adds some punch. If you don’t want to use jarred roasted peppers, it’s fairly easy to roast peppers yourself.
• White wine vinegar: Most dips call for some sort of acid, like vinegar, to brighten up the richness of the dip. Like salt, the acid draws out the full flavor of every ingredient.
• Herbs: Fresh mint adds a bright, herbal flavor to the dip. You can use dried, which has an aromatic flavor reminiscent of Greek salad, but you’ll also want fresh mint and parsley to shower over the top of the dip before serving.
• Hummus: For ease, we like to use store-bought hummus. If you’re up for it, go ahead and use homemade hummus instead.
• Crumbled feta cheese: Feta sold in storage wrap is drier, lighter and more flaky; feta sold in plastic tubs of brine is more flavorful and denser. Choose whichever you like.
• Greek olives: There are several varieties of Greek olives, including the popular purple-hued kalamata olives. Whatever you pick, make sure to buy pitted.
• Pita chips: Make your own crunchy pita chips with fresh pita pocket halves, olive oil, salt and pepper. It’s perfectly fine to buy the bagged kind too!

Directions

Step 1: Strain the yogurt

Line a fine strainer with four layers of cheesecloth or one coffee filter. Place over a bowl. Pour the yogurt into the prepared strainer and cover with the edges of the cheesecloth or a tea towel. Refrigerate for eight hours or overnight.

Step 2: Mix the yogurt layer

In a small bowl, combine the strained yogurt, cucumber, vinegar and mint.

Step 3: Build the dip

Spread the hummus across the bottom of a 9-inch deep-dish pie plate.

Sprinkle with the onions, peppers, feta cheese, olives and tomatoes.

Finish by spreading the yogurt mixture over the dip. Sprinkle with parsley and additional mint, if desired. Chill until ready to serve.

Step 4: Make the pita chips

Preheat the oven to 400°F. Cut each pita half into four wedges. Arrange in a single layer on ungreased baking sheets.

Brush both sides of the pita wedges with olive oil, then sprinkle with salt and pepper. Bake for 8 to 10 minutes or until crisp, turning once. Serve with dip.

7-Layer Greek Dip Variations

• Spice it up: Add a pinch of cayenne pepper or chili flakes, or lean into the Mediterranean flavor with a shake of Greek seasoning mix.
• Add mix-ins: Along with the veggies, layer in chickpeas (like crispy chili-lime roasted chickpeas or plain), pistachios, capers, pickled onions, preserved lemon, pepperoncini, minced jalapenos and/or fresh bell peppers.
• Add citrus: Swap in fresh lemon juice for the white wine vinegar.

How to Store 7-Layer Greek Dip

Store Greek hummus dip in the refrigerator. Cover the bowl tightly with storage wrap or transfer the dip to an airtight container. It will last up to three days in the fridge. It may thicken a bit as it sits, so stir in a drizzle of olive oil and a shake of white wine vinegar to revive it.

7-Layer Greek Dip Tips

What else can you serve with 7-layer Greek dip?

While pita chips are delightful, this dip isn’t picky. Serve it with a platter of crudites—bell peppers, snap peas, carrots, celery, steamed green beans, broccoli or cauliflower. Also, any cracker would work, as would baguette slices or breadsticks.

What can you do with leftover 7-layer Greek dip?

This 7-layer Greek dip is a healthy dip with lots of potential. Use it as a spread on sandwiches or bagels. Or, thin the dip with olive oil and use it as a dressing for green salads or roasted vegetables.