Name: Greek Layer Dip Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Greek
Ingredients: 1 ½ cups hummus; 1 cup Greek yogurt; 1 English cucumber (peeled or diced); 1 (7.5-ounce) jar marinated artichoke hearts, drained and roughly chopped; 1 cup cherry tomatoes, quartered; ½ cup Kalamata olives, sliced; ¼ cup diced red onion; ½ cup crumbled feta cheese

Description

This Greek Layer Dip is a vibrant, healthy, and flavorful appetizer perfect for sharing. Featuring creamy hummus and Greek yogurt as the base layers, it’s topped with fresh cucumber, artichoke hearts, cherry tomatoes, kalamata olives, red onions, and crumbled feta cheese. This colorful dip is easy to assemble, requires no cooking, and pairs beautifully with pita chips or fresh vegetables.

Ingredients

Scale

Base Layers

1 ½ cups hummus
1 cup Greek yogurt

Vegetables and Toppings

1 English cucumber (peeled or diced)
1 (7.5-ounce) jar marinated artichoke hearts, drained and roughly chopped
1 cup cherry tomatoes, quartered
½ cup Kalamata olives, sliced
¼ cup diced red onion
½ cup crumbled feta cheese

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Instructions

Prepare the cucumber. Peel the cucumber if desired, or dice it into small pieces. If preparing in advance, note that cucumber may release moisture, so it’s best to add it just before serving to maintain dip texture.
Spread the hummus layer. On a large platter, evenly spread 1 ½ cups of hummus to form a smooth and flat bottom layer for the dip.
Add the Greek yogurt. Spoon 1 cup of Greek yogurt evenly over the hummus, spreading smoothly to create the second layer.
Layer the vegetables and toppings. Evenly sprinkle the diced cucumber over the Greek yogurt, followed by the roughly chopped artichoke hearts, quartered cherry tomatoes, sliced Kalamata olives, diced red onion, and finish with crumbled feta cheese on top.
Chill before serving. Refrigerate the dip for at least 30 to 60 minutes to let the flavors meld and the dip to chill. Serve with pita chips or fresh vegetables. Store leftovers in the refrigerator for up to 3 days.

Notes

Peeling the cucumber is optional; however, peeling can make the dip appearance cleaner.
If making ahead, consider adding cucumber just before serving to avoid excess moisture in the dip.
Leftovers should be stored in an airtight container in the refrigerator and consumed within 3 days.
This is a no-cook recipe ideal for quick gatherings and healthy snacking.