Delish Greek Seven Layer Dip Recipes

This Greek seven-layer dip is everything I want from a party appetizer: bright, creamy, textural, and utterly dunkable. Layers of hummus and yogurt-based tzatziki play off juicy tomatoes, crunchy cucumbers, briny Kalamata olives, tangy feta, and a scattering of herbs and pepitas for crunch — it looks gorgeous, travels well, and feeds a crowd without fuss.

My husband calls this our “snack holiday” dip because once it’s on the table, everyone hovers for the next two hours. Our kid has learned the very specific and adorable ritual of fishing out a single olive, then sheepishly admitting they love the plain yogurt layer the most. We first brought this to a backyard BBQ when the grill wouldn’t cooperate, and it instantly became the thing people asked me to bring to every get-together after that.

Behind the Recipe

This dip grew from a desire to marry classic Greek flavors with the fun, shareable format of a layered dip. Over time I learned that texture matters most: don’t skimp on the crunch layer, and keep wet ingredients like cucumber and tomatoes well-drained so the whole thing doesn’t turn soggy. A final drizzle of good olive oil and a dusting of sumac or dried oregano elevates it from “nice appetizer” to “people-ask-for-the-recipe” status. I also learned that building the dip in the order of stable-to-delicate ingredients keeps the layers intact when you spoon into it.

Shopping Tips

– Vegetables: Choose firm, ripe tomatoes and crisp cucumbers; if cucumbers are watery, peel and deseed them to keep the dip from getting weepy.
– Dairy: For the tzatziki layer, use full-fat Greek yogurt for the creamiest mouthfeel — it handles chopping and holding layers better than low-fat versions.
– Cheese: Buy a block of feta and crumble it yourself for texture and creaminess; pre-crumbled feta often contains anti-caking agents that change the mouthfeel.
– Fresh Herbs: Pick fresh dill and parsley if you can; dried oregano is fine sprinkled on top, but fresh herbs give the layers brightness.
– Crunch Extras: Pita chips, toasted pepitas, or crushed baklava-style phyllo both work — grab pre-baked pita chips for convenience.
– Specialty Item: Kalamata olives are worth seeking out for their distinctive briny flavor; avoid generic black olives which won’t provide the same tang.

Prep Ahead Ideas

– Chop the tomatoes, cucumbers, and red onion a day ahead and store them in separate airtight containers in the fridge to keep flavors from mingling.
– Make the tzatziki and hummus 24 hours ahead; their flavors mature and the dip will assemble more quickly the next day.
– Crumble the feta and toast any seeds or nuts in advance; keep them in a small container or zip-top bag and add just before serving for maximum crunch.
– Store prepped components in shallow containers for quick assembly and to help them chill evenly.

Time-Saving Tricks

– Use store-bought hummus and Greek yogurt as a base to speed things up — then doctor them with lemon, garlic, and olive oil for freshness.
– Buy pre-sliced or quick-pickled red onions if you want the tang without the chopping time.
– Layer directly in a shallow baking dish or large rimmed platter so guests can dip easily and the assembly feels effortless.
– Do a quick mise en place: bowls for each component, a spoon for spreading, and a small sieve for draining tomatoes if needed.

Common Mistakes

– Overly watery vegetables: I left cucumbers un-drained once and the dip became runny — remedy by salting and draining them on paper towels for 10–15 minutes.
– Skimping on seasoning: hummus and yogurt need brightening with lemon and salt; taste each component before layering.
– Crowding the bowl: too many toppings piled in one place make it hard to get a balanced scoop; distribute toppings evenly across the surface.
– Adding delicate herbs too early: sprinkle fragile herbs on top right before serving to keep them vibrant.

What to Serve It With

– Toasted pita wedges or warm pita triangles for scooping.
– A selection of raw veggies — carrot sticks, bell pepper strips, and radishes.
– Grilled meats or falafel for turning the dip into a full meal.
– Crusty bread or seeded crackers for an extra-textural option.

✔Tips & Mistakes

– If you want a truly impressive look, smooth the hummus layer with the back of a spoon before adding the yogurt; a slight swirl invites garnishes.
– Don’t pile wet toppings in one spot — spread chopped vegetables and olives evenly so each scoop hits multiple textures.
– If the feta is too salty, rinse it briefly under cool water and pat dry to take the edge off.

✔Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.

✔Variations and Substitutions

Swap the hummus for a roasted red pepper hummus for a sweeter, smoky layer, or make the dip entirely vegan by using a plant-based yogurt and skipping the feta in favor of marinated tofu cubes. For a spicier version, stir finely chopped pepperoncini or a spoonful of harissa into the yogurt. If you’re short on time, use high-quality store-bought components but add fresh lemon juice, minced garlic, and a drizzle of olive oil to brighten them up — those finishing touches make all the difference.

Frequently Asked Questions

Delish Greek Seven Layer Dip Recipes

This seven layer dip is a perfect combination of flavors, featuring beans, creamy avocado, and zesty feta.

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Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 can refried beans
• ▢ 1 cup guacamole
• ▢ 0.5 cup sour cream
• ▢ 1 cup diced tomatoes
• ▢ 0.5 cup feta cheese crumbled
• ▢ 0.25 cup black olives sliced
• ▢ 0.5 cup green onions chopped

Instructions

Preparation Steps

• In a shallow dish, spread the refried beans evenly on the bottom.
• Layer the guacamole on top of the beans.
• Spread the sour cream over the guacamole layer.
• Add the diced tomatoes evenly on top.
• Sprinkle the crumbled feta cheese over the tomatoes.
• Top with sliced black olives and chopped green onions.

Notes

This dip can be served with tortilla chips or fresh vegetables.