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Two Layer Greek Dip

Two Layer Greek Dip


"This two layer dip is perfect for almost any occasion! Easy to prepare, easy to customize, and absolutely delicious with either pita bread or tortilla chips. The creamy mixture should be allowed to sit for a few hours minimum to let the flavors blend, overnight is ideal."
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3 h 20 m servings 269 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 269 kcal
  • 13%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 23.9g
  • 8%
  • Protein:
  • 10.6 g
  • 21%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 719 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. In a bowl, stir together the yogurt, softened cream cheese, feta cheese, garlic, and salt and pepper to taste; mix until smooth.
  2. Spread mixture into a shallow serving or baking dish. Cover, and refrigerate for 3 hours, or overnight.
  3. To serve, scatter cucumber, tomatoes, green onion, and sliced olives on top, and season with pepper as desired. Spoon onto pita wedges.

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Read all reviews 28
  1. 35 Ratings

Most helpful positive review

I used sun dried tomatoes instead of fresh and kalamata olives instead of black plus I added pesto sauce. I layered the feta mixture, then pesto, feta again, sundried tomatoes and olives, feta,...

Most helpful critical review

I think I should have strained the yogurt or something because it was really soupy pretty quickly and kind of ruined it. I thought it tasted great, and I would like to try it again. I loved the...

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Least positive

I used sun dried tomatoes instead of fresh and kalamata olives instead of black plus I added pesto sauce. I layered the feta mixture, then pesto, feta again, sundried tomatoes and olives, feta,...

To avoid it getting watery, try one of two things: Substitute sour cream for the yogurt (which I do, because sour cream just holds up better) OR put the yogurt in a cheesecloth-lined mesh strain...

I used Greek strained plain yogurt. I found it in my grocery stores natural food section. It has the consistency of sour cream and a better flavor than regular plain yogurt. That took care of...

Just responding to the watery/soupy problem... first as another person said, keep veggies separate until right before you serve, I always have them pre-diced in a bowl and add as needed. Also b...

i loved it.....i used light sour cream and added dried basil, oregano and salt. i used pita chips and also cut up everything bagels for dipping.....YUMMY

I made this for a get together with my girlfriends to rave reviews. I used Fage nonfat Greek yogurt which is so thick it didn't need to be drained as do some other yogurts. Since I already had...

Very good, but the best trick to avoid the 'yogurt soup' effect, is to drain your yogurt in cheese cloth for a few hours before preparing the dish. That's the key.

I have used Rednekkchikk's recipe as is for a couple of years now & never change anything. It's always awesome, everyone loves it! I serve it with Garlic Herb crackers from All Bran - but coul...

This was an outstanding dip. Took it to a neighborhood ladies night. So pretty and fresh tasting, many loved it. I used greek yogurt to up the protein and store bought pita chips.

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