Greek Seven Layer Dip Recipe

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Josephine Bryant Modified: May 13, 2022
Greek Seven Layer Dip Recipe

How To Make Greek Seven Layer Dip

Enjoy a delightful combination of flavors with this seven layer dip. It’s made with a hummus base topped with Mediterranean vegetables and feta.

Preparation: 15 minutes
Total: 15 minutes



  • 15½ozgarbanzo beans,1 can, drained and ¼ cup liquid from can reserved
  • tbsptahini
  • 2tbspfresh lemon juice
  • 2small garlic cloves,minced
  • ½tspcumin
  • ½tspsalt,or to taste
  • 2tbspolive oil
  • 1⅓cupsthick plain Greek yogurt,such as Fage
  • tbspfresh parsley,finely chopped
  • 1tbspfresh dill,minced
  • 1cupEnglish cucumber,diced
  • 1cupgrape tomatoes,or Roma tomatoes, diced, drain off excess liquid after cutting
  • cupblack olives,or Kalamata olives, sliced
  • ½cupfeta cheese,crumbled
  • 3tbspred onion,chopped, rinsed and drained


  1. Add drained garbanzo beans to a food processor along with tahini, lemon juice, 1 clove of garlic, cumin, and salt.

  2. Pulse for about 1 minute then with the food processor running slowly pour olive oil and 2 tablespoons of the liquid from the garbanzo into the food processor. Hummus should be somewhat thick, but add more of the liquid as needed 1 tablespoon at a time.

  3. Spread hummus into an even layer in an 11×7-inch or 8 x8-inch baking dish.

  4. In a medium mixing bowl stir together Greek yogurt with parsley, dill, and remaining garlic.

  5. Dollop mixture over hummus layer in the dish and spread into an even layer. Top with cucumbers, tomatoes, olives, feta, and onions.

  6. Serve with pita chips (serve immediately after sprinkling veggies over top for best results). Store in refrigerator.


  • Calories: 464.19kcal
  • Fat: 19.28g
  • Saturated Fat: 5.64g
  • Monounsaturated Fat: 6.77g
  • Polyunsaturated Fat: 4.13g
  • Carbohydrates: 53.49g
  • Fiber: 10.36g
  • Sugar: 11.91g
  • Protein: 23.12g
  • Cholesterol: 19.64mg
  • Sodium: 421.08mg
  • Calcium: 191.03mg
  • Potassium: 679.37mg
  • Iron: 4.41mg
  • Vitamin A: 37.09µg
  • Vitamin C: 11.40mg
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