Layered Greek Dip

There’s something sort of sun-drenched and breezy that happens when you set this layered Greek dip on the table. The colors catch your eye first — those reds from ripe tomatoes, bright green herbs, glossy black olives — and then the scent hits you: lemon, garlic, that creamy tang from yogurt and feta… It smells like an evening terrace tucked somewhere in Santorini (or maybe just your own backyard, if the weather’s kind). It’s the kind of appetizer where nobody talks for a minute because everyone’s too busy dipping.

Why You’ll Crave It

• That cool-creamy-sharp combo! Lush hummus, chilled yogurt, salty feta — it’s never boring in your mouth.
• No oven, zero stress. All you do is layer, sprinkle, and serve cold.
• It’s pretty. Genuinely pretty. People will think you fussed when you really didn’t.
• It works for everything — big gatherings, cozy nights, polite little potlucks… it fits right in.

The first time I made this was on a sleepy Sunday afternoon, not planning to love it quite so much — but I ended up hovering over it with warm pita, just nibbling and smiling.

What You’ll Need

• Hummus: about 1 cup – store-bought is fine, but if it’s homemade, even better. Creamy, garlicky, slightly nutty.
• Greek yogurt: 1 cup – thick, plain, full-fat if you can. It’s that cool, tangy layer that balances the richness.
• Cucumber: 1 cup, diced small – cold and crisp, it gives a nice crunch in every scoop.
• Tomato: 1 cup, diced – ripe but not too juicy, or things get a bit soggy.
• Kalamata olives: 1/2 cup, sliced – shiny, briny, and deeply savory. A little goes a long way.
• Feta cheese: 1/2 cup, crumbled – tangy and crumbly, not too smooth. Get a good block and crumble it yourself if you can.
• Fresh parsley: about 1/4 cup, roughly chopped – bright and a little peppery on the finish.
• Olive oil: 1 tablespoon – good one if you have it, just for a final glossy drizzle.
• Lemon juice: 1 tablespoon – freshly squeezed, brightens everything up.
• Salt and pepper: To taste – just enough to wake things up without overpowering.

Easy How-To

Lay down your base

Scoop the hummus into a wide, shallow dish and smooth it into an even layer with the back of your spoon. It doesn’t have to be perfect — a little swirl gives character.

Add the cool layer

Spoon your Greek yogurt right on top of the hummus. Spread it gently so you don’t mix the two completely — think of it like frosting a soft cake. A spatula helps here.

Pile on the crunch

Sprinkle the diced cucumbers and tomatoes over the yogurt. If they’re a bit wet, give them a quick blot with a paper towel first. We want fresh, not soggy.

Layer the salty brine

Now scatter your sliced olives. I like to tuck in a few bits of red onion here too if I have some. This part adds depth — and more color, which I never mind.

Finish with cheese and herbs

Go ahead and crumble the feta over the top. Then scatter the chopped parsley like confetti. Drizzle that olive oil, squeeze a little lemon… maybe sprinkle a pinch of black pepper, just because.

Chill and serve

You can serve this right away, but if you let it sit in the fridge for 30 minutes or so, it gets better — everything relaxes into each other and the flavors pop a bit more. Pita chips, flatbread, raw veggies, even a spoon — all fair game.

Good to Know

• If your feta’s too salty, rinse it under cool water for a second — it helps mellow it out.
• Don’t skip the lemon. Even that little splash makes all the other flavors sing louder.
• I’ve absolutely eaten this in the kitchen, standing over the dish before anyone arrived… and yes, it was still worth it.

Serving Ideas

• Serve with warm grilled pita cut into triangles or crunchy cucumber slices for scooping — both hold up well and taste amazing.

Top Tricks

• Make sure everything’s chilled before layering — that way, it stays fresh longer and holds its shape beautifully.

Frequently Asked Questions

Can I make this dip ahead of time?

Yes, you can layer it a few hours in advance. Just cover it well and keep it refrigerated. Add herbs and olive oil right before serving for best texture and brightness.

What can I serve with this dip?

Whatever feels right — toasted naan, sliced bell peppers, endive leaves, crisp pita crackers. I even love it tucked into a pita with grilled chicken the next day.

Can I substitute any ingredients?

Of course. Try roasted red peppers instead of tomato, dill instead of parsley, or skip the yogurt if dairy’s not your friend (a thick cashew cream works too).

How long does the dip last in the refrigerator?

It’ll hold for about 3 days. The top might get a bit watery but just dab with a paper towel before serving and it springs right back.

Is this dip gluten-free?

It is, absolutely — just be sure to serve it with gluten-free dippers (there are lovely gluten-free pita chips out there now too).