You know that moment at a party when everyone crowds around one dish? This is that dish.
Greek 7-Layer Dip takes everything you love about Mediterranean flavors and stacks them into one show-stopping appetizer. It’s the kind of thing you can throw together in 20 minutes, but it looks like you spent all afternoon on it.
The best part? Every single scoop gives you a little bit of everything—creamy, crunchy, tangy, and fresh all at once. It disappears fast, so you might want to make two.
Why You’ll Love This Recipe
This dip requires zero cooking, which means you can make it ahead and keep it in the fridge until your guests arrive. No last-minute stress.
The layers stay distinct and pretty, so it photographs well and looks impressive on any table. People always ask for the recipe.
It works for any occasion—game day, potlucks, holiday gatherings, or just Tuesday night when you want something better than regular hummus and pita. The flavors are bright and fresh without being heavy.
You can customize the layers based on what you have on hand or what your crowd likes. Swap ingredients, add more of what you love, skip what you don’t.
Ingredients
Layer 1:
- 2 cups hummus (store-bought or homemade)
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
Layer 2:
- 1 cup Greek yogurt
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
Layer 3:
- 1½ cups cucumber, diced and seeded
- 2 tablespoons red onion, finely chopped
Layer 4:
- 1½ cups cherry tomatoes, quartered
- 1 tablespoon olive oil
- Salt to taste
Layer 5:
- 1 cup Kalamata olives, pitted and roughly chopped
Layer 6:
- 1 cup crumbled feta cheese
Layer 7:
- ½ cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- Red pepper flakes for garnish (optional)
For Serving:
- Pita chips, pita bread, or fresh vegetables
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Instructions
Mix the hummus with lemon juice and olive oil until smooth. Spread it evenly across the bottom of a 9×13-inch dish or large serving platter.
Stir together the Greek yogurt, minced garlic, dill, salt, and pepper in a small bowl. Spread this mixture carefully over the hummus layer.
Pat the diced cucumber dry with paper towels to remove excess moisture. Scatter the cucumber and red onion evenly over the yogurt layer.
Toss the quartered cherry tomatoes with olive oil and a pinch of salt. Distribute them over the cucumber layer.
Sprinkle the chopped Kalamata olives across the tomatoes, spreading them out so each scoop gets some.
Crumble the feta cheese over the entire dish, making sure to cover most of the surface.
Finish with the chopped parsley and mint. Add a sprinkle of red pepper flakes if you like a little heat.
Cover and refrigerate for at least 30 minutes before serving to let the flavors meld together. Serve with pita chips, warm pita bread, or fresh vegetables for dipping.
Print
Greek 7-Layer Dip
This Greek 7-Layer Dip is a no-cook Mediterranean appetizer that’s perfect for any gathering.
- Total Time: 20 minutes
- Yield: 12–16 servings 1x
Ingredients
Layer 1:
- 2 cups hummus (store-bought or homemade)
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
Layer 2:
- 1 cup Greek yogurt
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
Layer 3:
- 1½ cups cucumber, diced and seeded
- 2 tablespoons red onion, finely chopped
Layer 4:
- 1½ cups cherry tomatoes, quartered
- 1 tablespoon olive oil
- Salt to taste
Layer 5:
- 1 cup Kalamata olives, pitted and roughly chopped
Layer 6:
- 1 cup crumbled feta cheese
Layer 7:
- ½ cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- Red pepper flakes for garnish (optional)
For Serving:
- Pita chips, pita bread, or fresh vegetables
Instructions
- Mix the hummus with lemon juice and olive oil until smooth. Spread it evenly across the bottom of a 9×13-inch dish or large serving platter.
- Stir together the Greek yogurt, minced garlic, dill, salt, and pepper in a small bowl. Spread this mixture carefully over the hummus layer.
- Pat the diced cucumber dry with paper towels to remove excess moisture. Scatter the cucumber and red onion evenly over the yogurt layer.
- Toss the quartered cherry tomatoes with olive oil and a pinch of salt. Distribute them over the cucumber layer.
- Sprinkle the chopped Kalamata olives across the tomatoes, spreading them out so each scoop gets some.
- Crumble the feta cheese over the entire dish, making sure to cover most of the surface.
- Finish with the chopped parsley and mint. Add a sprinkle of red pepper flakes if you like a little heat.
- Cover and refrigerate for at least 30 minutes before serving to let the flavors meld together. Serve with pita chips, warm pita bread, or fresh vegetables for dipping.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
