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Layered Greek Dip

Layered Greek Dip

Who doesn’t love a quick and easy appetizer? Check out this twist on the infamous 7-layer dip that often appears at parties and potlucks. Not only is this Layered Greek Dip healthier than that traditional taco dip, but it’s just as addictive. (I think I ate most of the dish the first time I made it!) The briny kalamata olives, juicy cucumbers, salty feta and garlicky hummus remind me of my favorite greek salad. Plus, it’s a breeze to throw together, is gorgeous on the eyes, and it can even be made hours in advance. Love. That.

Serve this dip with homemade toasted pitas or tear open a bag of pita chips from the store. Then sit back and dip to your heart’s content. But watch yourself; the chip-dip-eat motion is habit-forming.

Layered Greek Dip

Layered Greek Dip
Prep time

Total time


Serves: 8-10

  • 1 8-ounce package cream cheese, softened
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried Italian seasoning
  • 2 cloves garlic, minced
  • 1½ cups prepared hummus
  • 1 cup chopped cucumber
  • 1 cup chopped tomato
  • ½ cup chopped pitted Kalamata olives
  • ½ cup crumbled feta cheese
  • ⅓ cup sliced green onions
  • Pita chips

  1. Add cream cheese, lemon juice, Italian seasoning and garlic in a medium mixing bowl. Beat with an electric mixer until combined.
  2. Spread cream cheese mixture into a serving dish. Spread the hummus on top of the cream cheese mixture then top with the remaining ingredients.
  3. Cover and refrigerate for at least 2 hours and up to 12 hours. Serve with pita chips.

I used an oval gratin dish, but feel free to use whatever dish you have on hand: a pie plate, an 8 x 8 or 11 x 7 baking dish or even a large plate or platter.



  1. Umm, YES, please.

  2. This is right up my alley–it looks delicious! I will have to make it sometime soon.

    • I thought of you when I was making it, Julia. It struck me as something that was very “you”. :)

  3. I’ve made this tasty little appetizer twice since finding you on Pinterest. I will say the reviews from everyone who has eaten it have been nothing short of amazing! Thanks for sharing the recipe for my new favorite appetizer!

    • Melanie, I’m so glad you found a new family favorite. Thanks for sharing!

  4. How far ahead (in days) can you make this and it still be amazing?
    Trying to cut down on some of my cater’s bill for my wedding by
    having family members bring dishes.

    • Congrats on your upcoming wedding! I wouldn’t make this dip more than 12 hours in advance as the tomatoes and cucumbers will start to weep. But if you have some relatives who don’t mind some “morning-of” assembly, this dip goes together in a flash, especially if the veggies are precut. Good luck!

  5. Found your recipe through NoshOn.It – the 12 Healthier Game Day Dips. This looks delicious and your pictures really capture the dish! I feel like I can taste the bright flavors!
    Meggan @ Culinary Hill recently posted…Baked Puerto Rican RiceMy Profile

    • Thanks for the nice comment, Meggan. I hope you try the recipe. It’s an easy way to have your dip AND get your veggies, too!

  6. When you say dried Italian, do you mean the spice or dried Italian salad dressing mix?

    • Hi Pam, you need dried Italian seasoning for this recipe. You’ll find it next to all of the other dried spices in the baking aisle.

      • Got it! Thank you so much for your quick reply. I can’t wait to make and eat this!!


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