Layered Greek Dip
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!
Ingredients
- 8 ounces whipped cream cheese
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried Italian seasoning
- 2 cloves garlic, minced
- 1 cup prepared hummus
- ¾ cup chopped cucumber
- ¾ cup seeded, chopped tomato
- ½ cup pitted, chopped Kalamata olives
- ½ cup crumbled feta cheese
- ¼ cup sliced green onions
- Pita chips
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Instructions
- Add cream cheese, lemon juice, Italian seasoning and garlic to a mixing bowl and stir until smooth.8 ounces whipped cream cheese, 1 tablespoon fresh lemon juice, 1 teaspoon dried Italian seasoning, 2 cloves garlic,
- Spread cream cheese mixture into a serving dish. Spread the hummus on top of the cream cheese mixture then top with the remaining ingredients.1 cup prepared hummus, ¾ cup chopped cucumber, ¾ cup seeded, chopped tomato, ½ cup pitted, chopped Kalamata olives, ½ cup crumbled feta cheese, ¼ cup sliced green onions
- Serve immediately or cover and refrigerate for up to 12 hours. Serve with pita chips.Pita chips
Notes
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.
Make-Ahead Tips
You can definitely make this dip ahead of time. I usually make it a few hours in advance and then keep it covered in the fridge until I'm ready to serve it.
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.
What do I do with leftovers?
1) Mix a few scoops of the dip with chopped romaine lettuce for a Greek-inspired salad. Top with additional cucumbers, tomatoes and/or olives.
2) Stir together the leftover dip and spoon it into tortillas. Roll them up, refrigerate for 30 minutes and then slice into pinwheels.
1) Mix a few scoops of the dip with chopped romaine lettuce for a Greek-inspired salad. Top with additional cucumbers, tomatoes and/or olives.
2) Stir together the leftover dip and spoon it into tortillas. Roll them up, refrigerate for 30 minutes and then slice into pinwheels.
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Nutrition
Serving: 8servingsCalories: 196kcalCarbohydrates: 9gProtein: 6gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 37mgSodium: 477mgPotassium: 193mgFiber: 3gSugar: 2gVitamin A: 534IUVitamin C: 4mgCalcium: 106mgIron: 1mg
Nutrition info not guaranteed to be accurate.
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