Seven-Layer Greek Dip

This 7-layer Greek Dip is full of things that are good (or at least not bad!) for you: hummus, light cream cheese, cucumbers, tomatoes, chopped Kalamata olives, green onions, feta cheese, and a sprinkling of parsley. Plus, you can either scoop it up with whole-wheat pita chips, Homemade Naan, toasted baguette slices, or even vegetables. It’s a delicious Mediterranean variation of the classic Mexican 7-layer Dip.

Ingredients Needed

This is just a preview of ingredients and method, keep scrolling for full printable recipe.

Cream cheese – Full fat or low fat will work. Avoid fat-free.
Milk – Any milkfat percentage will do.
Dill weed – Or Greek seasoning. If using Greek seasoning, use salt-free, or taste as you go to prevent the cream cheese layer from getting too salty.
Fresh garlic cloves – You can use dried in a pinch, but fresh is definitely the best way to go.
Lemon juice – Freshly squeezed, not from a bottle. Add the zest, too, if you’d like.
Hummus – This makes up the second layer. Store bought is fine here or make your own Classic Hummus. This Roasted Red Pepper Hummus or White Bean and Artichoke Hummus would be delicious as well!
Kalamata olives – These are my favorite olives. If you’re not familiar with them, they’re milder than green olives but have a slightly more complex, grown-up flavor than black olives. If you just really aren’t a fan of olives, this dip is still great without them. Diced marinated artichoke hearts would be a great replacement if you like those.
Cucumbers – I like English cucumbers for dishes like this, as they hold up well in the fridge. But any cucumbers will work.
Diced tomatoes – Roma tomatoes are great here, but you could also just do halved or quartered cherry tomatoes.
Green onions
Crumbled feta cheese – Plain or herbed.
Fresh parsley
High quality olive oil – Or flavored olive oil (like lemon, garlic or rosemary). This is optional, but I like a little drizzle over the top just before serving.

How to Make 7-Layer Greek Dip

Layer one: You’ll mix up some softened cream cheese with milk, seasonings, pressed garlic, and lemon juice and spread that in a dish.
Layer two: Next comes a layer of your favorite hummus.
Layers 3-7: Finally, you’ll sprinkle your toppings in this order: olives, cucumbers, tomatoes, onions, geta, and parsley.
Cover your dish tightly and chill for at least two hours. Serve with pita chips, fresh veggies, and/or flat bread.

Storing and Other Tips

Store finished dip, tightly covered, in the refrigerator and enjoy within 2-3 days for best results.
If desired, you can drizzle a little olive oil (flavored olive oils like lemon, garlic, or rosemary are especially good) over the top before serving.
A quick shortcut for some of the ingredients is to make a stop at the tapas bar in the deli section of your grocery store. I grabbed marinated olives, roasted garlic and some roasted tomatoes. I used the roasted garlic cloves in the cream cheese layer, and I mixed in some of the roasted tomatoes with the olive layer.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely. It’s best when it’s had a chance to sit in the fridge and allow the flavors to develop for a bit. Assemble completely up to 6 hours ahead of time.

Do I have to seed the cucumbers and tomatoes?

It’s best to remove the seeds because those parts of both tomatoes and cucumbers add quite a bit of water to the dish, which could cause separation and pooling liquid. If you’re using grape tomatoes, I wouldn’t bother trying to remove the seeds, though!

Can I use dairy-free substitutes in this recipe?

As long as you have dairy-free subs you like, they should work well here, since there isn’t much chemistry going on in this recipe!

Can I use tzatziki in place of the cream cheese layer?

It’s a little thinner, so you may want to put the hummus down first, but yes, tzatziki would be delicious here!