Mediterranean Layer Dip

This Mediterranean layer dip is loaded with fresh vegetables, Greek yogurt, and feta. Serve with sturdy vegetable crudités (Gluten-free option) or pita bread for a perfect party appetizer.

How do you serve dips?

Dips are best served in a shallow dish so that people don’t have to dip too far into the dish. When making an appetizer to go with a meal, figure about ¼ cup of dip per person. For larger gatherings with more food variety, the dip will likely spread further so you could make a lesser amount per person.

What can I use for dips?

You can serve dips with many different things, depending on the dip. Common dippers include , potato chips, tortilla chips, crackers, bagel crisps, pretzels, and veggies. Pita bread triangles are perfect for this particular dip recipe, or vegetable crudités, if you’re looking for gluten-free options.

What items will help me make and serve this Mediterranean Layer Dip?

Here are some suggestions on items to have on hand when making and serving this Mediterranean layer dip recipe.

What are some other good party dip recipes?

Dips are sort of my thing, and I have some really great ones that you should definitely give a try.

• SPINACH AND ARTICHOKE DIP RECIPE
• BAKED FIESTA BACON CHEESE DIP
• CHERRY MARSHMALLOW FRUIT FLUFF DIP

Mediterranean Layer Dip

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Prep Time 30 minutes

Total Time 30 minutes

Ingredients

• 1 large seedless cucumber, peeled and cut in half
• 1 c. cherry or grape tomatoes, chopped
• ½ small red onion, sliced thin
• 1 T. extra virgin olive oil
• 3 T. lemon juice, divided
• 1 t. garlic powder
• 1 T. fresh oregano (or 1 t. dried), divided
• Sea salt and black pepper, to taste
• 1 c. plain Greek yogurt (full fat)
• 2-3 cloves garlic, minced
• 1 T. fresh dill (or 1 t. dried)
• 1½ c. hummus, store bought or homemade**
• ½ c. Kalamata olives, chopped
• ½ c. Feta, crumbled
• ¼ c. fresh parsley, chopped

Instructions

1. Dice one half of the cucumber and add to a large bowl, along with the tomatoes, red onion, olive oil, 2 tablespoons lemon juice, garlic powder, and half of the oregano. Season with salt and black pepper, to taste, and stir to combine. Cover and set aside until ready to use.
2. To prepare the Tzatziki sauce, shred remaining cucumber with a box grater and place in another large bowl. Add Greek yogurt, minced garlic, dill, and the remaining oregano and lemon juice. Season with salt and black pepper, to taste, and stir to combine. Cover and set aside until ready to use.
3. Spread the hummus into a uniform layer on small serving platter (or in an 8” x 8” casserole dish). 
4. Top the hummus with an even layer of the Greek yogurt mixture (Tzatziki sauce from Step #2).
5. Use a slotted spoon to drain excess liquid from the seasoned tomato, red onion, and cucumber mixture before spreading on top of the Tzatziki sauce.
6. Add the Kalamata olives, followed by the crumbled Feta and fresh chopped parsley. Serve immediately with vegetable crudités for dipping.

Notes

*For best results, prepare the tomato-cucumber mixture and the Tzatziki sauce the night before to give the flavors a chance to combine. If preparing in advance, cover and store in the refrigerator until just before ready to use.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 348Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 20mgSodium: 722mgCarbohydrates: 29gFiber: 8gSugar: 9gProtein: 17g

HOW DO YOU SERVE DIPS?

Dips are best served in a shallow dish so that people don’t have to dip too far into the dish.

WHAT CAN I USE FOR DIPS?

Common dippers include , potato chips, tortilla chips, crackers, bagel crisps, pretzels, and veggies. Pita bread triangles are perfect for this particular dip recipe, or vegetable crudités, if you’re looking for gluten-free options.