5 Layer Greek Dip Recipe - Home. Made. Interest. (2024)

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published on September 18, 2020

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Our 5 Layer Greek Dip features a delicious blend of classic Mediterranean flavors that you’ll love dunking veggies and pita wedges into.

Almost everything gathering we’ve ever been to has some sort of multilayered taco dip (hello Mexican 7 Layer Dip!) . Today we’re switching it up and putting a delicious Greek spin on that. With a refreshing cucumber tomato salad on top of layers of hummus and tzatziki and a sprinkle of feta and briny olives, this recipe feels light but is so big on flavors.

Our 5 Layer Greek Dip is perfect for parties, serve it along with our Greek Sliders on game day, ring it along with some Greek Spaghetti Salad to your next potluck, or make it a part of a Mediterranean Antipasto Platter.

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What You’ll Need

• Cucumber – Finely dice your medium cucumbers. You can leave the peel on or remove it.
• Tomato – Diced plum tomatoes work really well in this but dice up whatever tomatoes you prefer.
• Red onion – Red onions are a bit more mellow than white and yellow. Make sure you finely dice it.
• Red wine vinegar – Provides a little acidity for the tomato cucumber salad. Don’t have it? You could use champagne vinegar or white wine vinegar.
• Salt – Sea salt to bring out the flavors.
• Hummus – Either homemade hummus or store bought work well. For a fun twist on this recipe, you can make our Avocado Hummus recipe.
• Tzatziki – Tzatziki is a flavorful salted yogurt from the Middle East and southern Europe that is seasoned with herbs, garlic, cucumbers, olive oil, and sometimes lemon juice. It is used in a variety of dips, soups, and as a spread on popular Greek foods, such as our Greek Gyro bowls.
• Kalamata olives – Kalamata olives are a popular Greek olive that have a distinct salty taste. They are a type of black olive, so you could use black olives instead, but they do have a sharper, saltier taste than mild black olives.
• Feta cheese – Feta cheese is a brined curd white cheese that comes from Greece. It is made using sheep milk or sheep and goat milk.

How to Make It

Dice the veggies. The first step is to dice your cucumber, tomato, and red onion. As you dice them, you can toss them in a medium to large bowl.

Combine the veggies. Make sure all the veggies are in the same medium or large bowl. Add in the red wine vinegar and salt and then toss it all together. Set the bowl aside.

Assemble the dip. On a large plate or in a large bowl, layer the ingredients together starting with a base layer of hummus, then tzatziki, and then the cucumber and tomato salad. Finish the dip by scattering olives and feta cheese over the top.

Serve with sliced cucumbers, pita bread, or pita chips.

Can I make it ahead of time?

Yes, you can make this dip up to 2 to 3 days ahead of time. If you do, you will need to store it in the refrigerator in a sealed container.

But, we recommend you throw this recipe together the day you plan to serve it because it very quick and easy to make. And like most recipes, it tastes best when fresh.

To save some time, you can make the tomato and cucumber salad the night before. Store it in the refrigerator overnight and make sure to strain out any excess juices before adding it to the rest of the dip.

Looking for More Easy Dips?

• Keto Chicken Artichoke Dip
• Crock Pot Buffalo Chicken Dip
• Dr Pepper BBQ Chicken Dip
• Creamy Cannoli Dip
• Buffalo Chicken Jalapeno Popper Dip
• Caramelized Onion and Bacon Skillet Dip
• Mississippi Sin Dip

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