This 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 or even vegetables. It’s a great variation of the classic Mexican 7-layer Dip minus the sour cream and cheddar cheese.
You want to use a pie plate or a small baking dish. You’ll start out with a layer of cream cheese (light cream cheese works great!) whipped together with lemon juice, garlic, and Italian (or Greek) seasonings.
Then you’ll add a layer of hummus. You can use your favorite recipe or store-bought. If you’re using store-bought, those plastic containers in the deli section are the perfect amount.
You’ll need a few other things, and a quick shortcut for some of them is to make a stop at the tapas bar in the deli section. 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.
Speaking of the olive layer- sprinkle on some diced kalamata olives (which, by the way, 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).
Top that with diced cucumbers and tomatoes. You can just toss them on as-is, or I like to actually toss them in a bowl with a little flavored olive oil (Rosemary, Basil, or Lemon are my favorites here) and a little salt and pepper and even an extra pinch of Greek Seasoning.
After those go on, top with Feta cheese (you can use plain, or flavored, regular or light).
And also some fresh parsley. Another little tip I have is to drizzle with just a bit of flavored olive oil before serving.
It gives it an amazing flavor burst and adds richness.
And that’s it! Wrap it up and let it chill in the fridge for at least 2 hours. Then just serve it with pita chips, fresh vegetables, or chunks of freshly baked flatbread.
PrintSeven-Layer Greek Dip
Ingredients
- 1 8-oz. package cream cheese, softened (I used low-fat)
- 2 tablespoons milk
- 1 teaspoon dill weed or Greek seasoning (salt free–go for a mix that just has herbs)
- 3 cloves garlic, minced or pressed
- 2 teaspoons lemon juice (plus lemon zest if you like)
- 1 1/2 cups hummus
- 1/2 cups chopped Kalamata olives
- 1 cups seeded, diced cucumbers
- 1 cups seeded, diced tomatoes
- 1/3 cups chopped green onions (about 3 green onions completely chopped)
- 1/2 cups crumbled Feta cheese
- 1/8–1/4 cups minced fresh parsley
Instructions
- With an electric mixer, combine the cream cheese, milk, seasoning, garlic, lemon juice and zest until light and fluffy. Spread in the bottom of a pie plate or a small, shallow baking dish. Then spread a layer of hummus. In order, create layers by sprinkling the olives, cucumbers, tomatoes, onions, Feta cheese, and parsley. Cover with plastic wrap and chill for at least 2 hours. Serve with pita chips, fresh vegetables, and/or flatbread
Notes
- – I like to grab things like olives, roasted garlic, and marinated roasted tomatoes at the olive bar in the deli.
- – I also toss my cucumbers and tomatoes with a little olive oil, salt and pepper before adding to the dip.
- – Lastly, I like to drizzle on a little flavored olive oil right before serving for a finishing touch.
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Questions & Reviews
This dip is the bomb! I was a little scared at first but so happy I made. I dont even want to take it to the party i am going tomorrow nite. I want to keep it myself. So good. So healthy. Love it
I have brought this to many get-togethers, and it is always a hit!! Next time I will arrive with the pre-printed recipe lol!!
This was incredible!!! So fresh and so full of flavor. This is by far my favorite new dip. Thanks so much for sharing!!!
This is my go-to dip. People beg me to bring it to parties and for the recipe. Always a hit. I use Trader Joes 21 Seasoning instead of the Greek and minced garlic and also add lemon zest to the cream cheese layer. The bomb!
I love Greek flavors. Thanks for this recipe!!♥
Love this stuff!!! Anyone know the nutritional value/calories per serving of this dish?
Made this light night for book club and it was a great hit.
The freshness of the fresh veggies and spices were so delicious and healthy. Thanks ☺️
Would this taste weird if I made it using red pepper hummus? I have whole bunch in the fridge and it seems silly for me to make or buy new stuff while the other stuff goes to waste. Has anyone tried making it with red pepper hummus?
I make something similar to this but have found adding artichoke hearts makes it that much better.