Appetizers/ Hummus, Dips & Spreads/ Vegetarian

Vegetarian Greek Layer Dip

Name: Vegetarian Greek Layer Dip
Prep time: 30 min
Yield: 4-6
Ingredients: 1 large seedless cucumber, peeled and cut in half; 1 c. cherry or grape tomatoes, chopped; ½ small red onion, sliced thin; 1 T. extra virgin olive oil; 3 T. lemon juice, divided; 1 t. garlic powder; 1 T. fresh oregano (or 1 t. dried), divided; Sea salt and black pepper, to taste; 1 c. plain Greek yogurt (full fat); 2-3 cloves garlic, minced; 1 T. fresh dill (or 1 t. dried); 1½ c. hummus, store-bought or try this homemade recipe for garlic hummus; ½ c. Kalamata olives, chopped; ½ c. Feta, crumbled; ¼ c. fresh parsley, chopped; To Serve:; Vegetable crudités or pita chips

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Vegetarian Greek Layer Dip

(1 votes, average: 5.00 out of 5)
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By Mama Veggie – Serves: 4-6

Prep Time: 30 minutes

Impress your Greek relatives and friends with this Greek spin-off of the classic Mexican layer dip. The cucumber mixture and homemade tzatziki sauce can be made the night before if you like. The extra time marinating in the fridge will really get those flavors to pop. You can use store-bought hummus, but this homemade recipe for garlic hummus will really make this dish stand out!

Ingredients

1 large seedless cucumber, peeled and cut in half

1 c. cherry or grape tomatoes, chopped

½ small red onion, sliced thin

1 T. extra virgin olive oil

3 T. lemon juice, divided

1 t. garlic powder

1 T. fresh oregano (or 1 t. dried), divided

Sea salt and black pepper, to taste

1 c. plain Greek yogurt (full fat)

2-3 cloves garlic, minced

1 T. fresh dill (or 1 t. dried)

1½ c. hummus, store-bought or try this homemade recipe for garlic hummus

½ c. Kalamata olives, chopped

½ c. Feta, crumbled

¼ c. fresh parsley, chopped

To Serve:

Vegetable crudités or pita chips

Instructions

1

Dice one half of the cucumber and add to a large bowl, along with the tomatoes, red onion, olive oil, 2 tablespoons lemon juice, garlic powder, and half of the oregano. Season with salt and black pepper, to taste, and stir to combine. Cover and set aside until ready to use.

2

To prepare the Tzatziki sauce, shred the remaining cucumber with a box grater and place it in another large bowl. Add Greek yogurt, minced garlic, dill, and the remaining oregano and lemon juice. Season with salt and black pepper, to taste, and stir to combine. Cover and set aside until ready to use.

3

Spread the hummus into a uniform layer on small serving platter (or in an 8” x 8” casserole dish).

4

Top the hummus with an even layer of the Greek yogurt mixture (Tzatziki sauce from Step #2).

5

Use a slotted spoon to drain excess liquid from the seasoned tomato, red onion, and cucumber mixture before spreading on top of the Tzatziki sauce.

6

Add the Kalamata olives, followed by the crumbled Feta and fresh chopped parsley. Serve immediately with vegetable crudités or pita chips for dipping. Enjoy!