This Greek 7-layer dip is "OMG" delicious with bright, fresh Mediterranean flavors and a mix of textures that make it the perfect vegetarian appetizer for your next gathering or celebration. I've also solved the problem of soggy 7-layer dip with a couple of extra steps to remove excess moisture and keep this dip from getting soupy as it sits.
I have made a Greek 7-layer dip on and off since it became all the rage almost 20 years ago. It's got all my favorite Greek flavors, from hummus to tzatziki, kalamata olives, and feta cheese, but it never liked that it turned into a soupy, soppy mess after sitting out for a bit. I don't know about you, but I'm not a fan of scooping up soggy hummus.
Solving the soupy layer dip problem takes a few extra steps, but it keeps this layer dip recipe from falling apart after an hour. The ingredients involved will release some moisture over time no matter what, but I've got leftovers from last night in my fridge right now and they are still very edible. In fact I'll probably eat them for dinner tonight!
How to keep your layer dip from getting soggy
I fussed around with this recipe until I figured out all the strategies I could to keep this Greek 7-layer dip fresh while it sits out at a party. It involves a few ingredient swaps and a couple of extra steps. These add a little extra time to your prep, so I won't call this recipe "quick and easy," but the amount of extra time isn't a deal-breaker either.
Choose lower-moisture ingredients
Using a thick Greek yogurt and Roma tomatoes means this recipe starts with less moisture than other variations. If your Greek yogurt isn't as thick as you'd like, you can tie it up in a tea towel or several layers of cheesecloth and hang it over a bowl to strain it even more.
Salt and strain your cucumbers
Cucumbers release their moisture after they are cut, making them a major source of the sogginess that often plagues Greek layer dips. We use two different strategies for removing the excess juices from the cucumbers in this dish, salting and squeezing.
Assemble your layer dip right before serving
It's impossible to get all of the excess juices out of every ingredient, so they will release some moisture as they sit no matter what you do, particularly the tzatziki. Keeping everything cold and separate right up until you are ready to serve will help your layer dip stay fresh as long as possible.
Ingredients and substitutions
Cucumbers - Either regular or English cucumbers work in this recipe. Don't skip salting the diced cucumber or the wringing the shredded cuke, since both are a major source of excess moisture after the dip is assembled.
Kosher salt - I test all of my recipes with Morton's kosher salt unless otherwise noted.
Tomatoes - Roma tomatoes are preferred for this recipe because of their low moisture content. If you can't find Romas (or prefer not to use them), be sure to seed your tomatoes and drain them with the cucumbers.
Greek yogurt - You'll want a thick strained yogurt for this recipe - the thicker, the better. You can also use labneh (strained Greek yogurt) if you can find it. My favorite Greek yogurt brand is Fage.
Lemon juice - Fresh lemon juice will give you the best flavor. One tablespoon of red wine vinegar can also be substituted for the lemon juice.
Extra virgin olive oil - I use Graza extra virgin olive oils. Costco's Kirkland Signature Organic Extra Virgin Olive Oil is also a good options, as well as Target's Good & Gather Organic Extra Virgin Olive Oil, which is surprisingly tasty at an affordable price point.
Mint - I like fresh mint in my tzatziki recipe, but dill and parsley are also delicious. If you use parsley, mix it with one of the other two herbs. Mint and dill can be used alone or in combination with each other.
Garlic - Use fresh garlic, as jarred garlic is too mellow for this recipe. ½ teaspoon of granulated garlic can also be substituted in a pinch (and is preferable to using jarred garlic).
Shallot - Either shallot or red onion is acceptable.
Kalamata olives - Mezzetta kalamata olives are generally easy to find and affordable. I buy the big jar of olives at Costco.
Feta cheese - I prefer block feta packed in brine, but any feta will work. It's a strongly-flavored ingredient so it doesn't take much.
Hummus - I usually use store-bought hummus in this recipe, but when I feel inspired I make this white bean hummus and substitute garbanzo beans for the cannellini beans.
Parsley - Fresh parsley is a must. You can mix it up with dill and/or mint if you don't like parsley. I always use flat-leaf Italian parsley, which has a much better texture than the curly kind.
Baby bell peppers - For scooping your dip. I wash them well, cut the tops off, cut them in half lengthwise, and use my fingers to scoop out the seedy insides. Multigrain pita chips or pre-cut carrot chips work great too.
Tips and tricks for the perfect Greek layer dip
Finely dice your veggies and olives. I know I didn't do this in the photos, and that is an oversight on my part. My kids totally called me out on it, too. Making sure the toppings are all cut really small makes this dip easier to scoop.
Assemble at the last minute. This recipe is at its peak immediately after it is assembled. If you can, keep the prepped ingredients in separate containers until you are ready to serve.
Don't skip the fresh herbs. The herbs are essential to the flavor of this recipe. You can mix it up, too, between dill, parsley, and mint. I grow herbs year round in my Aerogarden for recipes like this one, where dried herbs just won't do.
FAQ: Greek 7-Layer Dip
Yes. Just be aware that different brands have different moisture levels, so you might end up with a little more moisture in your dip.
I've served this dip with a number of different scooping options through the years. Baby bell peppers are the vegetable option that holds up the best, though I've also used sliced cucumbers and carrots with success.
Other options are pita bread wedges, whole grain pita chips, bagel chips, and multigrain tortilla chips. This dip is dense and heavy, so if you do serve it with chips I recommend adding a couple of spoons in case they break.
Yes, you can use whatever fat level you would like. Nonfat yogurt is often a bit thinner than the full fat version, so you'll definitely want to take that into consideration. I typically use yogurt with 2% milkfat to cut the fat content down a bit without sacrificing texture.
More appetizer recipes from Parsley & Parm
Olive and sundried tomato tapenade: Delicious on top of crostini spread with a clove of roasted garlic.
Stovetop cherry tomato confit: Spread on grilled bread for a simple, summery appetizer.
Hatch chile guacamole: Once you try roasted green chiles and blistered corn in your guacamole you'll never look back.
Make-ahead instructions and leftover storage
The tzatziki can be made up to two days ahead and refrigerated in a sealed container. Everything else can be prepared up to a day ahead and refrigerated separately. I recommend assembling your layer dip as close as possible to serving.
Store leftover 7-layer dip in a sealed container in the refrigerator for 1-2 days.
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The Ultimate Greek 7-Layer Dip
Equipment
- Vegetable peeler
- Knife and cutting board
- Cheese grater
- Fine mesh sieve and bowl
- Clean tea towel
- small mixing bowl
- Spatula or spoon
- 9x9 baking dish or 9-10-inch round bowl or platter
Ingredients
- 2 medium cucumbers
- 1 teaspoon kosher salt, divided -plus more to taste
- 4 Roma tomatoes
- 1½ cups Greek yogurt -see notes
- 2 tablespoons fresh lemon juice -about 1 small lemon
- 1 tablespoon extra virgin olive oil
- 2 tablespoons fresh mint -chopped
- 2 cloves garlic -grated or pressed
- 1 medium shallot -or ¼ red onion
- ½ cup kalamata olives -sliced
- 4 ounces feta cheese -crumbled
- 1½ cups hummus -store-bought or homemade, traditional/original flavor works best
- 2 tablespoons fresh flat-leaf parsley -chopped
- 1 ½ pounds mini bell peppers -trimmed and halved lengthwise for serving
Instructions
- Peel and de-seed the cucumbers. Grate one of the cucumbers with a cheese grater and set aside. Finely dice the rest. You’ll want a pretty small dice, ¼ inch or smaller, which makes the dip easier to scoop.2 medium cucumbers
- Set a fine mesh sieve over a bowl and add the diced cucumber. Season with ½ teaspoon of kosher salt and toss to combine. Set aside and allow to drain.1 teaspoon kosher salt, divided
- Finely dice your tomatoes, using your fingers or a small spoon to scoop out the seeds if they are juicy. Combine them with the diced cucumbers in the sieve and allow them to drain for at least 15 minutes.4 Roma tomatoes
- Place the grated cucumber on a clean tea towel, gather up the edges and twist it into a bundle. Twist tightly to squeeze the excess moisture out of the cucumber.
- In a small bowl, combine the yogurt, shredded cucumber, lemon juice, olive oil, chopped mint, and grated garlic. Add ½ teaspoon kosher salt and combine. Give it a taste and add more salt by the pinch as needed. You’ll want to salt carefully here, since there are a lot of other salty ingredients in this dish.1½ cups Greek yogurt, 2 tablespoons fresh lemon juice, 1 tablespoon extra virgin olive oil, 2 tablespoons fresh mint, 2 cloves garlic
- Mince the shallot, slice the kalamata olives, and crumble the feta cheese.1 medium shallot, ½ cup kalamata olives, 4 ounces feta cheese
- In a 9x9 baking dish or a 9 or 10-inch bowl or platter, spread out the hummus in an even layer. Spoon the tzatziki over the top and gently spread it out over the hummus. Top with the cucumber tomato mixture, then the diced shallot. Finish off with the kalamata olives, feta, and a sprinkle of chopped parsley.1½ cups hummus, 2 tablespoons fresh flat-leaf parsley
- Keep cold until ready to serve. Serve with mini bell peppers, trimmed and cut in half lengthwise to serve as scoops. Warm, soft pita bread and pita chips are also a good accompaniment, but keep in mind they will change the macro balance of this recipe significantly.1 ½ pounds mini bell peppers
Notes
- Store-bought tzatziki works just fine in this recipe if you can find it, in lieu of making your own.
- Don’t skip salting the cucumbers! This pulls the extra moisture out of the cucumbers, which can make your dip soupy as it sits. Likewise with draining the extra moisture off of the tomatoes.
- Use a thick plain Greek yogurt for the best flavor and texture. My favorite brand is Fage. You can use any fat percentage you like, including nonfat, but I typically use 2%.
- Fresh lemon juice is essential - but if you must use the bottled stuff, add it a teaspoon at a time until you reach a mild lemon flavor.
- Another substitute for the lemon juice is 1 tablespoon of red wine vinegar.
- Store-bought hummus works great in this recipe, but if you'd like to make your own, check out my recipe for white bean hummus. You can always substitute chickpeas for a traditional hummus.
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Nutrition*
*All nutritional values are estimates only. They are calculated by an online resource.
Dani says
OMG this is all my favorite things in one dish. So good!