This dip is full of things that are good (or at least not bad!) for you–hummus, light cream cheese, cucumbers, tomatoes, chopped Kalamata olives, green onions, feta cheese, and a sprinkling of parsley. Plus, you can either scoop it up with whole-wheat pita chips or even vegetables. It’s a great variation of the classic Mexican 7-layer Dip minus the sour cream and cheddar cheese.
You want to use a pie plate or a small baking dish. You’ll start out with a layer of cream cheese (light cream cheese works great!) whipped together with lemon juice, garlic, and Italian (or Greek) seasonings.
Then you’ll add a layer of hummus. You can use your favorite recipe or store-bought. If you’re using store-bought, those plastic containers in the deli section are the perfect amount.
You’ll need a few other things, and a quick shortcut for some of them is to make a stop at the tapas bar in the deli section. I grabbed marinated olives, roasted garlic and some roasted tomatoes. I used the roasted garlic cloves in the cream cheese layer, and I mixed in some of the roasted tomatoes with the olive layer.
Speaking of the olive layer- sprinkle on some diced kalamata olives (which, by the way, are my favorite olives. If you’re not familiar with them, they’re milder than green olives but have a slightly more complex, grown-up flavor than black olives).
Top that with diced cucumbers and tomatoes. You can just toss them on as-is, or I like to actually toss them in a bowl with a little flavored olive oil (Rosemary, Basil, or Lemon are my favorites here) and a little salt and pepper and even an extra pinch of Greek Seasoning.
After those go on, top with Feta cheese (you can use plain, or flavored, regular or light).
And also some fresh parsley. Another little tip I have is to drizzle with just a bit of flavored olive oil before serving.
It gives it an amazing flavor burst and adds richness.
And that’s it! Wrap it up and let it chill in the fridge for at least 2 hours. Then just serve it with pita chips, fresh vegetables, or chunks of freshly baked flatbread.
Seven-Layer Greek Dip
Ingredients
- 1 8- oz. package cream cheese softened (I used low-fat)
- 2 tablespoons milk
- 1 teaspoon dill weed or Greek seasoning salt free--go for a mix that just has herbs
- 3 cloves garlic minced or pressed
- 2 teaspoons lemon juice plus lemon zest if you like
- 1 1/2 cups hummus
- 1/2 cups chopped Kalamata olives
- 1 cups seeded diced cucumbers
- 1 cups seeded diced tomatoes
- 1/3 cups chopped green onions about 3 green onions completely chopped
- 1/2 cups crumbled Feta cheese
- 1/8-1/4 cups minced fresh parsley
Instructions
- With an electric mixer, combine the cream cheese, milk, seasoning, garlic, lemon juice and zest until light and fluffy. Spread in the bottom of a pie plate or a small, shallow baking dish. Then spread a layer of hummus. In order, create layers by sprinkling the olives, cucumbers, tomatoes, onions, Feta cheese, and parsley. Cover with plastic wrap and chill for at least 2 hours. Serve with pita chips, fresh vegetables, and/or flatbread
Notes
- - I like to grab things like olives, roasted garlic, and marinated roasted tomatoes at the olive bar in the deli.
- - I also toss my cucumbers and tomatoes with a little olive oil, salt and pepper before adding to the dip.
- - Lastly, I like to drizzle on a little flavored olive oil right before serving for a finishing touch.
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Questions & Reviews
Made this light night for book club and it was a great hit.
The freshness of the fresh veggies and spices were so delicious and healthy. Thanks ☺️
Would this taste weird if I made it using red pepper hummus? I have whole bunch in the fridge and it seems silly for me to make or buy new stuff while the other stuff goes to waste. Has anyone tried making it with red pepper hummus?
I make something similar to this but have found adding artichoke hearts makes it that much better.
do you know how many calories this is?
Kate,
i just followed your 7 layer Greek dip and its in the refrigerator for 2 hours. It was very easy to make and I will let you know later how it tastes. I am certain it will taste great!
Go on my pinterest “Greek” page to see the picture of the 7 Layer Dip.
Thanks,
Pete
Hi there, this is my new go to recipe. ALWAYS get compliments. I drizzle some reduced balsamic vinegar and olive oil for more flavour- SO SO GOOD.
Thanks! n.
Hummus is an Arabic word (حمّص ḥummuṣ) meaning “chickpeas” and the complete name of the prepared spread in Arabic is حمّص بطحينة ḥummuṣ bi ṭaḥīna which means “chickpeas with tahini”.[3][4] Spellings of the word in English can be inconsistent.[5] “Houmous” is the standard spelling in British English. Among other spellings are hummus, hummous, hommos, humos, hommus and hoummos. So Actually it would be a Arabic 7 layer dip, and awesome never the less! 🙂
I made this for an event last night and though it looked great, I was disappointed in the results. The juice from the tomatoes made the dish very watery and it was not a hit with the crowd. Maybe the tomatoes should be sprinkled with salt and drained for a bit before adding them to the dip? Great idea just needs some revamping on how to avoid the watery issue.
Thanks
I make this a lot, and I always use the small Italian Plum style tomatoes. They aren’t as seedy and watery as regular tomatoes. I’ve never had trouble with too much “wetness” using the plum tomatoes. I also usually make this with canned artichokes (seasoned or unseasoned, whatever I have in the cupboard), instead of the cucumbers. I like it that way much better.
What a great idea. This will be the next dish I take to a party. Thanks so much!
I love this recipe! I made it in a small container rather than a big serving size and just layered each ingredient accordingly (no measuring involved except for counting calories). I also didn’t make the cream cheese layer b/c I didn’t have any on hand and it still came out wonderful! I served it with Stacy’s Naked Pita Chips or you could eat it by itself 🙂