Greek Hummus Dip

My inspiration for this Greek hummus dip came from my love of 7-layer dip. But I wanted to give it a Mediterranean spin. Thus, I created this easy appetizer or snack for holiday parties, family gatherings, and special occasions throughout the entire year.

I use layers of hummus, a dilly garlic-lemon yogurt sauce, cherry tomatoes, diced cucumber, fresh herbs, roasted red peppers, kalamata olives, feta cheese, green onions, and olive oil for lots of Greek-inspired goodness. When I serve this at parties, everyone asks for the recipe and I never have leftovers. Others can hardly believe it isn’t a store-bought hummus dip.

Ingredients to make Greek Hummus Dip

Here’s everything you need to make this Mediterranean-inspired party dip recipe today:

Salt & pepper

• Original plain or garlic hummus – I mostly use our easy garlic hummus recipe as the base, but a 10-ounce package of purchased hummus from the local grocery store works great
• Plain Greek yogurt – I recommend full-fat or 2% in this recipe 
• Lemon juice – freshly squeezed is best
• High-quality extra virgin olive oil – this organic EVOO is my go-to olive oil for its flavor and quality
• Garlic clove – minced or pressed
• Fresh dill – may sub 1/2 teaspoon of dried dill
• Dried oregano – may sub 1 teaspoon of fresh oregano
• Cucumber – I prefer to use an English cucumber because it has a thinner skin and fewer seeds than other varieties
• Cherry tomatoes
• Roasted red pepper
• Kalamata olives – may sub black olives or any favorite olive varieties
• Feta cheese crumbles
• Green onion
• Fresh dill and/or oregano for garnish
• Salt & pepper

Find the ingredient list with exact measurements in the recipe card below.

Ingredient Highlight: Olive Oil

I use olive oil more than any other cooking oil because it has a nutritious fat profile and makes so many recipes taste great, especially salad dressings and fresh dips, like this one. So I always have a bottle of Primal Kitchen Extra Virgin Olive Oil in my pantry. It’s certified organic, non-GMO Project verified, and NAOAA (North American Olive Oil Association) certified for quality and purity.

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Make It Dairy Free

I typically don’t have any issues digesting dairy products and I tend to opt for grass-fed whey dairy when it’s available. However, I know many people who avoid dairy for health reasons, which is why I tested a dairy-free version of this dip with just a few simple swaps. First, I substitute the Greek yogurt for a dairy-free Greek yogurt such as Kite Hill. Then, I use vegan crumble cheese such as Miyokos Mozzarella or Daiya Shreds. I’ve also omitted the feta cheese altogether, and the dip is still just as tasty.

How To Serve

I love to make this recipe all year, pairing it with everything from grilled salmon kabobs to holiday charcuterie boards. The dipping options are truly endless, but some of my favorite ‘dippers’ include:

• Fresh veggies: cucumber slices, mini-bell peppers, celery sticks, broccoli florets, cauliflower florets, zucchini slices, snap peas, jicama, radishes, and cherry tomatoes
• Crackers and pretzels
• Tortilla chips or pita chips
• Naan or pita bread
• Grilled chicken, steak, or lamb meatballs (it pairs so perfectly with lamb meat as a high-quality protein source!)

I’ve also used this hummus dip as a condiment on sandwiches and wraps.

How To Store

I find that this recipe is best served right away as it can tend to become a bit soggy in the fridge. However, on the rare occasions, I have leftovers, I have successfully stored them in the fridge for up to 1 day.

If possible, I recommend storing the components separately. They will keep fresh for up to 2-3 days. Then, just assemble the layers before serving.

More Recipes To Try

Layered Shawarma Dip (Easy, No-Cook Appetizer)

Warm Tuscan White Bean Dip

Greek Quinoa Salad with Avocado (Healthy and Quick)

Sheet Pan Greek Chicken and Veggies with Tzatziki Sauce

Video: How to make Greek Hummus dip

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Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews

Greek Hummus Dip (Healthy!)

Made with layers of hummus, tzatziki-style yogurt dip, and delicious fresh ingredients, this Greek Hummus Dip is incredibly flavorful. Features all healthy, real food ingredients for an appetizer that will have everyone asking where you got the recipe. 

Prep: 20 minutesTotal: 20 minutes

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Servings: 8–10 1x

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Ingredients

• 3/4 cup original hummus (10-ounce container of store-bought or homemade hummus)
• 1/2 cup plain Greek yogurt (full fat or 2%) 
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra virgin olive oil
• 1–2 garlic cloves, pressed or minced
• 2 teaspoons fresh dill or 1/2 teaspoon dried dill
• 1 teaspoon fresh oregano or 1/4 teaspoon dried oregano
• Pinch of salt and black pepper 
• 3/4 cup diced fresh cucumber
• 1/4 cup sliced or quartered cherry tomatoes
• 1/4 cup jarred roasted red pepper, sliced
• 3 tablespoons sliced or diced kalamata olives
• 1/4 cup crumbled feta cheese
• 2 green onions, sliced 
• Fresh dill and/or oregano, optional for garnish

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Instructions

1. In a 9×9-inch dish or similar size platter or large plate, spread the hummus evenly into a layer on the dish. 
2. In a medium bowl combine the Greek yogurt, lemon juice, olive oil, garlic, dill, oregano, salt, and pepper. Layer the yogurt dip over the hummus on the platter. 
3. Next top the dip with layers of the diced cucumber, tomatoes, roasted red pepper, olives, feta, and sliced green onions. 
4. If desired, sprinkle a little fresh dill or oregano over tip. Drizzle lightly with more olive oil and top with cracked black pepper.
5. Serve with veggies, crackers, pita chips, or any desired dippers. 

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Notes

For dairy-free, use a plain dairy-free yogurt and either omit the feta or use dairy-free crumbled cheese, such as Miyokos or Daiya. 

Nutrition Information

• Serving Size: 1/8 of recipe
• Calories: 97
• Fat: 6 g
• (Sat Fat: 1 g)
• Sodium: 254 mg
• Carbohydrate: 7 g
• (Fiber: 1 g
• Sugar: 3 g)
• Protein: 3 g
• Cholesterol: 4 mg

Dietary

Egg-FreeGluten-freeGrain-FreeNut-freeVegetarian

© The Real Food Dietitians

Recipe By: Stacie Hassing

Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter. 

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