Layered Greek Dip
Creamy hummus and tzatziki layered with lemony tomatoes, cucumber, kalamata olives, and feta. This easy Greek dip takes just 15 minutes with no cooking required.
Servings 10
Calories 144kcal
Ingredients
- 1¼ cups hummus about 10 ounces (or homemade)
- 1¼ cups tzatziki about 10 ounces (or homemade)
- 2 roma tomatoes
- 1 cup English cucumber
- ½ cup kalamata olives pitted
- 2 tablespoons olive oil divided
- 1 teaspoon dried oregano divided
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup feta cheese crumbled
- 2 tablespoons fresh parsley chopped
- For serving
- Pita chips and pita bread
Instructions
- Get prepped. Seed and dice the roma tomatoes into small pieces - about ¼ inch (about pea sized). Dice the cucumber to match. Roughly chop the kalamata olives. Chop the parsley.
- Season the veg. In a small bowl, toss the tomatoes, cucumber, and olives with 1 tablespoon of the olive oil, the lemon juice, half the oregano, salt, and pepper. Set aside while you build the base - even 5 minutes makes a difference.
- Build the base. Spread the hummus across your serving platter in a thin, even layer, leaving about a ½ inch border around the edge. Spoon the tzatziki over the hummus and spread gently, leaving a border of hummus showing around the edges.
- Add the toppings. Spoon the seasoned veg mixture over the tzatziki layer, leaving a small border. Scatter the crumbled feta over the top.
- Finish it. Drizzle the remaining tablespoon of olive oil over everything. Sprinkle with the remaining oregano and the fresh parsley. Arrange pita chips and pita bread wedges around the platter. Serve immediately.
Notes
Seed the tomatoes before dicing so the dip doesn't go watery.
Let the seasoned veg sit while you build the base - it makes a real difference.
Leave a visible border between each layer for the best presentation.
Dice everything to about ¼ inch so it fits neatly on a chip.
Build right before serving. Best within an hour of assembly.
Crumble your own feta from a block for better texture and flavor.
Let the seasoned veg sit while you build the base - it makes a real difference.
Leave a visible border between each layer for the best presentation.
Dice everything to about ¼ inch so it fits neatly on a chip.
Build right before serving. Best within an hour of assembly.
Crumble your own feta from a block for better texture and flavor.
Nutrition
Calories: 144kcal | Carbohydrates: 8g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 499mg | Potassium: 127mg | Fiber: 2g | Sugar: 2g | Vitamin A: 319IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 1mg
