7 layer Greek dip features a creamy combination of Mediterranean flavors. This easy appetizer is perfect for entertaining and you can throw it together in just a few minutes.
I’ve always loved 7 layer taco dip, but it gets a bit overdone.
To switch it up, I took the same layered concept from taco dip but replaced the Tex Mex flavors with all the best Greek flavors.
We’re talking layers of hummus, feta, roasted red peppers, tomatoes, and olives.
It’s delicious to dunk pita chips and veggies into and will be a hit any time you serve it but it is so easy to put together.
Ingredients
To make this dip recipe you need:
- Cream cheese– Let it soften to room temperature prior to using.
- Green onions– A small bunch thinly sliced.
- Roasted red peppers– Drain the jar and roughly chop them.
- Feta cheese– Crumbled.
- Artichoke hearts– The marinated kind, drained and chopped.
- Hummus– Plain or garlic.
- Olives– I normally use sliced black olives but you could definitely sub sliced kalamata olives instead.
- Tomatoes– Roma tomatoes seeded and diced.
How to Make
This Mediterranean dip is easy to throw together and impressive and delicious!
Add the softened cream cheese, most of the sliced green onions, chopped and drained peppers, and 1/2 cup of feta to a mixing bowl.
Then whip it all together using a hand mixer until it is smooth and evenly combined.
Transfer this cream cheese mixture to the center of a deep 9″ pie dish.
Spread the mixture out into an even layer with a spatula so that it covers the bottom of the dish.
Next, add the chopped artichokes evenly out over the cream cheese layer.
Then spread the hummus out with a spatula in an even layer over the artichokes.
Spread the olives out in an even layer, followed by the remaining feta, and finally the rest of the green onions.
Sprinkle the diced tomatoes out over top.
Serve with your favorite dipping options.
Enjoy!
Can I make this ahead of time?
Yes! You can make this up to a day ahead of time, but make sure you store it in the fridge tightly wrapped in plastic wrap so the hummus doesn’t get a skin.
If you make it ahead of time, I recommend letting it soften on the counter for about an hour prior to serving.
Storing Leftovers
I wouldn’t store leftover Greek dip for more than a day in the fridge. The dip will get water if stored too long.
Dipping Options
You can dip anything you like into this, but a few of our favorites are:
- pita chips
- baguette slices
- crackers
- pretzels
- pita bread
- cucumber slices
- carrot sticks
- celery sticks
- bell pepper slices
Tips and Tricks
- While the recipe calls for plain hummus, I like using a blend of half plain and half garlic hummus. You could also add plain hummus to a small food processor with some minced garlic and blend until smooth,
- Love sun dried tomatoes? You could use those, drained and chopped in place of the roma tomatoes.
- This recipe is very forgiving with toppings. Feel free to add extra toppings like chopped red onions, diced cucumbers, chopped herbs, or even whole chickpeas.
Other Dip Recipes
7 Layer Greek dip is a delicious appetizer to serve at any party or gathering. Make it and get ready to blow your guests away!
Looking for other dip recipes? Try these:
If you’ve tried this 7 LAYER GREEK DIP, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
7 Layer Greek Dip
Ingredients
- 8 oz block cream cheese softened
- 1 small bunch green onions thinly sliced
- 4 oz jar roasted red peppers drained and roughly chopped
- 3/4 cup crumble feta cheese
- 1/2-3/4 cup marinated artichoke hearts drained & chopped
- 16 oz plain hummus
- 4 oz can sliced black olives drained
- 2 large roma tomatoes seeded and diced
Instructions
- Add the softened cream cheese, 3/4 of the sliced green onions, chopped & drained peppers, and 1/2 cup of feta to a mixing bowl. Using a hand mixer, whip the mixture together until smooth & evenly combined.
- Transfer this cream cheese mixture to the center of a deep 9" pie dish. Using a spatula spread the mixture out into an even layer that covers the bottom of the dish.
- Add the chopped artichokes evenly out over the cream cheese layer. Top with the hummus, and using a spatula spread it out in an even layer.
- Spread the olives out in an even layer, followed by the remaining feta, and finally the rest of the green onions. Sprinkle the diced tomatoes out over top.
- Serve with your favorite dipping options.
Notes
- While the recipe calls for plain hummus, I like using a blend of half plain and half garlic hummus. You could also add plain hummus to a small food processor with some minced garlic and blend until smooth,
- Love sun dried tomatoes? You could use those, drained and chopped in place of the roma tomatoes.
- This recipe is very forgiving with toppings. Feel free to add extra toppings like chopped red onions, diced cucumbers, chopped herbs, or even whole chickpeas.
Nutrition
recipe adapted from Food Folks And Fun
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