The Ultimate Greek 7-Layer Dip
This recipe mashes up with concept of 7-layer dip with yummy, fresh Greek flavors to make a healthy, hearty appetizer for your next party, tailgate, or potluck. It works as a delicious and filling lunch, too!
Servings: 8 as an appetizer
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.
Nutrition
Calories: 209.1kcal | Carbohydrates: 18.6g | Protein: 11.5g | Fat: 11.1g | Saturated Fat: 3.1g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 4.8g | Trans Fat: 0.003g | Cholesterol: 14.5mg | Sodium: 780.6mg | Potassium: 565.8mg | Fiber: 6.1g | Sugar: 7.3g | Vitamin A: 3221.3IU | Vitamin C: 119.4mg | Calcium: 161.5mg | Iron: 2.1mg
