Layered Greek Dip

by | Mar 14, 2019 | All, Appetizers

This Layered Greek Dip recipe (a spinoff of a 7-layer dip) is an easy, make-ahead appetizer for a party. The briny Kalamata olives, juicy cucumbers, salty feta and garlicky hummus remind me of my favorite Greek salad.

Layered Greek Dip on a white platter with a bowl of toasted pita chips.

Who doesn’t love a quick and easy appetizer?

The seven layer dip is a time-honored tradition at parties. Everyone loves it and it always disappears.

So what happens when you take a recipe with a cult-like following and give it a unique spin? Check out our Layered Greek Dip, a fresh, Greek-flavored alternative to traditional taco dip. We combine all the flavors of the Mediterranean for an easy, make-ahead party appetizer.

Layered Greek Dip ingredients such as tomatoes, cucumbers and Kalamata olives on a black cutting board.

Layered Greek Dip ingredients

Our Greek dip has – you guessed it – SEVEN layers of goodness made from the following ingredients.

  • Cream cheese
  • Lemon juice
  • Italian seasoning
  • Garlic
  • Hummus
  • Cucumber
  • Tomatoes
  • Kalamata olives
  • Feta cheese
  • Green Onions

A white platter filled with Layered Greek Dip and garnished with pita wedges.

How to make Layered Greek Dip

If you can spread, chop and dump, consider yourself an expert Layered Greek Dip maker. Follow these steps for making this easy party dip recipe:

1. Pick a serving dish. Most 7-layer dips are made in a shallow, glass casserole dish. That way you can easily eyeball and measure the layers. You can definitely do that with this Layered Greek Dip, but I go another route.

I like to make this dip on a serving platter or plate and “build” the layers pyramid-style so there is a wider base and a narrower peak. You can still see each layer individually on the platter but building the dip this way gives the whole thing a little more wow factor. Again, no right or wrong here. Purely an aesthetic choice.

2. Make sure your cream cheese is at room temperature before you start making the dip.

Softened, or room temperature, cream cheese is so much easier to work with. If you try to mix ingredients into cold cream cheese, you’ll end up with a lumpy mess. Save yourself the frustration by taking the cream cheese out of the refrigerator about an hour before you want to make this Layered Greek Dip.

3. I often purchase plain hummus for this dip if I’m short on time since there are so many other fresh ingredients at play. But feel free to make your own hummus if you prefer.

Our Edamame Hummus recipe would both be a fun substitution in this recipe.

4. Grape tomatoes are my go-to for this dip because I almost always have them on hand. Feel free to use any combination of colorful grape tomatoes, too.

Regular tomatoes work equally as well but just be sure to remove as much of the seeds as possible to avoid a watery layer of tomatoes in your dip.

5. I’m going to admit it, I’m a bit of an olive “snob”. I prefer to get my olives from the olive bar at the grocery store.

Of course, jarred olives will work just fine here, but I find the olives from the olive bar are usually firmer (which makes them easier to slice) and meatier (which gives a better chew with each bite). Plus I can get just the amount I need and not have to worry about the remnants languishing in the corner of my refrigerator (and usually forgotten).

6. Block vs pre-crumbled feta cheese: is there a difference? The short answer is yes. Although I love pre-crumbled feta cheese for its convenience, there is no question that I prefer block feta for flavor.

Do a side by side test yourself and see what you think! Block feta is packaged in brine which keeps it a bit more milky and moist. That little bit of brine also seasons the cheese and imparts extra flavor. Bonus: block feta cheese is usually less expensive than a similar amount of pre-crumbled feta.

Layered Greek Dip on a white platter surrounded by pita chips.

What do I serve with this Layered Greek Dip?

While tortilla chips are the go-to dipper for traditional 7-layer dip, this Mediterranean version demands pitas.

If you have extra time on your hands, feel free to toast fresh pita bread wedges to dunk in this dip. Short on time? Tear open a bag of pita chips from the store.

TIP: Toufayan makes a darn good gluten-free pita chip that your gluten-sensitive guests will appreciate.

White platter filled with Layered Greek Dip and pita chips.

Can I make this dip recipe in advance? How long will it last in the fridge?

Absolutely! I’ve made this earlier in the day and kept it covered in the fridge until I was ready to serve it. I wouldn’t make it more than a day in advance, though, as your juicier vegetables may start to weep into the hummus and cream cheese layers.

I’ve also prepped the ingredients separately ahead of time (i.e. chopped the veggies, mixed the cream cheese and crumbled the feta) and then quickly assembled the dip right before guests arrive. Either way works very well!

Layered Greek Dip on a white platter with a bowl of baked pita chips.

What do I do with leftover dip?

In the rare event you have leftovers (seriously, it always disappears around here), I have two suggestions:

  • Mix a few scoops of the dip with chopped romaine lettuce for a Greek-inspired salad. Top with additional cucumbers, tomatoes and/or olives.
  • Stir together the leftover dip and spoon it into tortillas. Roll them up, refrigerate for 30 minutes and then slice into pinwheels.

Layered Greek Dip on a white platter. Garnished with pita chips.

Do I have to make this Layered Greek Dip with cream cheese? I’d like to make a healthier dip.

The lemon- and herb-flavored cream cheese adds substance and creaminess to this dip. I enjoy it in this recipe because it helps hold up all those tasty veggies. You can easily swap in a light cream cheese for the full fat variety with no issues.

I’ve also seen other recipes that use whole milk Greek yogurt in place of the cream cheese, but I haven’t tried that substitution. My gut says it would be too runny to be made on a platter or serving plate but might work just fine in a shallow casserole. If you try it, please let me know!

Top down image of Layered Greek Dip on a white platter.

Love Mediterranean flavors? You’re sure to enjoy some of these other Greek appetizer recipes:

Or maybe you need a few more easy dip recipes for appetizers?

Find all of our appetizer recipes HERE!

Collage of Layered Greek Dip recipe.

Yield: Serves 8

Layered Greek Dip

Layered Greek Dip on a white platter with a bowl of toasted pita chips.

Need an easy, flavorful appetizer for a crowd? Look no further than this Layered Greek Dip recipe. It’s the veggie-packed, Mediterranean version of the popular 7 Layer Dip!

Prep Time 25 minutes
Total Time 25 minutes


  • 1 (8-ounce) package cream cheese, softened
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried Italian seasoning
  • 2 cloves garlic, minced
  • 1 cup prepared hummus
  • 3/4 cup chopped cucumber
  • 3/4 cup chopped tomato
  • 1/2 cup chopped pitted Kalamata olives
  • 1/2 cup crumbled feta cheese
  • 1/4 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.


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

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Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 129Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 12mgSodium: 296mgCarbohydrates: 9gFiber: 3gSugar: 1gProtein: 5g

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Need an easy, flavorful appetizer for a party? Look no further than this make-ahead Layered Greek Dip recipe with pita chips. It’s the veggie-packed, Mediterranean version of the popular 7 Layer Dip!

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    Umm, YES, please.

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

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

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      Sound lovely but what can you substitute for the cream cheese if you have guests that are lactose intolerance?

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        Hi Irene, if you live near a well-stocked grocery store or co-op, you could try sourcing a lactose-free cream cheese. Or check the labels on some of the vegan cream cheese brands available to ensure they are lactose-free. Enjoy!

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          I make a very similar dip using the Trader Joe’s Garlic Spread. The bottom layer is hummus and the 2nd layer is the garlic spread. Excellent!

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            Oooh, I’ve never had the TJ’s garlic spread. Must try!

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          This was amazing! I made the bottom layer with cream cheese and a cup of Greek yogurt along with the spices. It wasn’t runny at all, in fact it was thick. My husband asked me to make it again, I’d say its a keeper!

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      Could this be thinned out a bit and used on flatbread?

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        Hi Lorie, I’ve never done it, but you can certainly try! You’d definitely need to pare back the toppings considerably but it could work if you did very thin layers of everything. Let us know if you give it a go!

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    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!

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

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    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.

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      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!

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    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!

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      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!

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

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      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.

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

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      It’s a keeper, Suzy!

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    Greek salad is one of my favorites, so I know this dip would be a BIG hit, and our are right- its gorgeous

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    Would this be considered gluten-free?

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      Yes, as long as you’re using Gluten-Free hummus (which most are). Enjoy!

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    First saw this this recipe in home and garden 11yrs ago.Love,love this dip!!! There is never ANY left overs! Have a friend who requests this dip for her b-day . Great just for dinner!!
    Only downfall LOTS OF DICING!!

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    This looks so good! It can be hard to find a healthy appetizer that isn’t raw veggies!

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    Thanks for sharing! How far ahead of time can I make it?

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    AMAZING!!! I made this for a cocktail party and served it with mini pita breads and tortilla chips! My new fave!! Thank you for the recipe…

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      Yay! So glad you enjoyed it, Karen!!

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    Had to laugh at your comment about olive bars. They use the bottom of the barrel olives on these bars and people touch, sneeze and cough all over them. A recent college biology class studied these olives and found they are full of bacteria No quality control even at stores such as Whole Food or Fresh Market

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      So gross about the olive bar!! Glad you shared as I’ll stay away from them forever more. 🤢

      As for this dip, well it’s AMAZING!!! I went to a party last weekend where someone had made it and ate a ton of it. So addictive and full of good stuff. Thanks for sharing @garnishwithlemon 🍋!

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    I would omit Italian seasoning as it doesn’t taste Greek & it’s dried. I don’t care for dried herbs at all. I’ll be mixing in some fresh mint, dill, basil or a combo but def the mint. I’ll also sub Fage 5% yogurt for cream cheese. Maybe add some zaatar or sumac, olive oil, kosher salt & lemon zest to the yogurt . Can’t wait to make it!! Thanks!

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    Been making this for several years and it is always a hit at our parties, especially in the summer months. I always make the cream cheese and hummus layers ahead of time, even 2 days early, and refrigerate tightly wrapped in the serving dish. Day of the party, I add the remaining layers. This keeps the tomatoes from leaking their juices and making the dip too runny, and it’s great to be able to get a head start. I also like to use Greek seasoning rather than Italian seasoning, but that’s just personal preference. Great recipe!

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    This dip is amazing!!! So much better than the 7 layer dip I have made for years

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      Yay, so glad you enjoyed it!


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