Seven-Layer Greek Dip

  • Author: Our Best Bites



  • 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
  • 1/81/4 cups minced fresh parsley


  1. 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


  • – 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.