Go Back

Ultimate Layered Mediterranean Dip

A stunning and flavorful cold appetizer that's a deconstructed, spreadable Greek salad. Layers of hummus, tangy herbed yogurt, and fresh vegetables create a vibrant, make-ahead dip perfect for any party. Serve with pita chips, cucumber rounds, or bell pepper strips for a crowd-pleasing centerpiece.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 8
Course: Appetizer, Snack
Cuisine: Mediterranean
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups hummus store-bought or homemade
  • 1 cup plain Greek yogurt or labneh
  • 2 tbsp fresh lemon juice
  • 1 tbsp olive oil
  • 1 pinch of salt
  • 1 cup finely diced English cucumber
  • 1 cup chopped cherry tomatoes
  • 1/2 cup diced red onion
  • 1 cup crumbled feta cheese
  • 1/2 cup sliced Kalamata olives
  • 1/4 cup chopped fresh dill and mint combined
  • Pita chips, cucumber rounds, or bell pepper strips for serving

Equipment

  • Sharp chef's knife
  • Cutting board
  • Mixing bowls (various sizes)
  • Small bowl
  • Clear glass bowl or deep serving platter
  • Spoon
  • Measuring cups and spoons

Method
 

  1. In a small bowl, mix the Greek yogurt (or labneh) with lemon juice, olive oil, and a pinch of salt until well combined.
  2. In a clear glass bowl or deep serving platter, spread the hummus evenly to create the base layer.
  3. Carefully spoon the yogurt mixture over the hummus and spread it gently to create a distinct second layer.
  4. Artfully arrange the toppings over the yogurt layer. You can create sections or a confetti-style sprinkle: first add the diced cucumber, then the chopped tomatoes, followed by the diced red onion, crumbled feta, and sliced olives.
  5. Finish with a generous sprinkle of the chopped fresh dill and mint.
  6. Cover the dip and refrigerate for up to 4 hours before serving to allow the flavors to meld. Let sit at room temperature for 15-20 minutes before serving.

Notes

For best results, assemble the dip (except for the fresh herb garnish) up to a day ahead and store covered in the refrigerator. Add the fresh herbs just before serving. To keep vegetables crisp for serving, store pre-cut cucumber rounds or bell pepper strips in a container of water in the fridge. For a variation, add a layer of tzatziki or substitute the feta with goat cheese. This dip pairs perfectly with other cold appetizers like prosciutto-wrapped melon, smoked salmon cucumber rounds, and Caprese skewers.