Recipe by k8e204
"A five-layer dip with all the flavors of the Mediterranean, and it's pretty, too!"
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2 (10 ounce) containers
red pepper hummus
crumbled feta cheese
peeled and diced cucumber
diced fresh tomato
finely chopped Kalamata olives
Made this for an office party and it disappeared so fast I wish I had made a double batch. I did make a couple of small changes. First, I used roasted garlic hummus since I prefer that flavor. Also I seeded the cucumber and tomatoes before chopping to keep the mixture from being too watery. Finally I used greek seasoning and a pinch of salt instead of just oregano. I find that the mint and other spices in the greek mix just had a better flavor. Layered in a 9" pie plate and served with pita chips, carrots, and celery. Huge hit!!!
This really didn't go over well at the party I took it to.
Flavor packed dip using fresh garden tomatoes and cucumbers. I've recently acquired a taste for hummus, and this was a delicious dip using it. I made this in a pie pan, omitting the olives, due to personal taste. Served this with pita chips, tortilla chips and crackers. Everyone wanted a different "dipper" for the dip. Very good, and I will make again. Thanks k8e204 for sharing.
This is quite good. I'm trying to eat more veggies so doubled the tomato and cucumber, but omitted the oil(I reduce or omit it whenever I can). Otherwise, I made half as written and half adding 4 oz greek yogurt and some diced red onion and greek peppers. It was good both ways but I definitely like what the yogurt added to it.I used a 9x9 dish and thought it still worked well with the added ingredients. Leftovers made nice pita sandwiches. I really enjoy greek salads and never thought of a dip, thanks for the great idea.
This is a great start for a really fun appetizer. It's even better when you add in a few more layers. I start with lemon hummus instead of the red pepper - it's bright and tangy and we like that taste with the other ingredients. Then we use a thin layer of tzatziki, then the layer of kalamata olives, then add in a layer of artichoke hearts, then the feta, and then the cucumber, the tomato, and we top it with a good sprinkling of short sliced red onion. We don't use the oil or oregano - just let the flavors of the dip stand on their own. I also place a small dish of pepperocinis on the side for those who like that extra little bite with the dip. Serve with some good sea salt pita chips and you are good to go. Add wine or a cocktail and it's a great girl's night meal.
Took this to a get together and it was a big hit. Everyone enjoyed the dish even the picky teenagers, as a matter of fact, one of the teens grabbed it from the table where the adults were congregating and wisked it off.
My family absolutely loved this dip! It has many flavors that truly add to making this so wonderful! I used red pepper and garlic hummus, but other than that, I followed the recipe. We used pita chips, triscuits, celery, carrots, peppers to dip with. This will be a favorite in our home! Thanks so much for sharing as I feel that this is fairly healthy to snack on.
Okay, so I did add another layer to this. I only did it because I had to use up an artichoke/asiago dip...so I layered that on top of the hummus. I also added a bit of red onions. My or my this tasted amazing. AND it will hold up if you seed the tomatoes and cucumbers. Love love love this as an alternative to plain ol' hummus and what I typically do: a Mexican dip. Thanks so much for this!
* Percent Daily Values are based on a 2,000 calorie diet.
Greek Layer Dip
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 136
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