Layered Greek Dip
Posted May 25, 2018, Updated Mar 31, 2025
This post may contain affiliate links. Please read our disclosure policy.
Layered Greek dip is an easy, gluten-free appetizer that takes 10 minutes to prepare! Perfect for BBQs and potlucks!
This layered greek dip is one of my favorite appetizer recipes, along with whipped feta dip and homemade hummus!
It’s easy to make in ten minutes, and you can even prepare it in advance – which means less work on the day of a BBQ or party!
It’s fresh, light and absolutely bursting with flavor! Serve it with homemade pita bread, naan bread, pita chips, pretzels or veggies!
How to Make Layered Greek Dip Recipe
I created the video to show you exactly how to make this Layered Greek Dip! But here are a few step-by-step photos if you prefer to have the visual on screen, and some notes about making this recipe as well!
Choose a serving dish.
I prefer using a glass dish like this to use to serve this Layered Greek Dip so you can see the layers. However you can choose your favorite dish, including a 9″ round pie plate! This bowl is also a great option. It doesn’t technically have to be glass, however I think using glass is a great choice because it shows off all the layers beautifully.
Mix the Cream Cheese Layer.
First, make sure the cream cheese is at room temperature before beginning! Cold cream cheese does not mix well!
Next, I recommend using a standing mixer or hand mixer to ensure that all the ingredients are evenly distributed in the first layer!
Remove water
It’s important to remove as much water from the ingredients as possible to keep this easy Greek dip from becoming a soggy mess!
Tomatoes. In order to prevent water leaching out of the tomatoes, making this dish a soupy mess, it’s important to remove the insides of the tomatoes before dicing.
Olives. Be sure to drain the Kalamata olives thoroughly for the same reason as above!
Store
To store, cover the serving dish with plastic wrap and let this Layered Greek Dip chill in the refrigerator for at least 2 hours, and up to overnight. This mediterranean dip keeps well for up to 5 days.
Layered Greek Dip Recipe FAQs
Stored in an airtight container, this Greek dip lasts for 3-5 days in the refrigerator.
I suggest not letting this dip get warm. If it sits out for a while and you notice people stop eating it, I recommend putting it back in the refrigerator.
Layered Greek Dip: Ingredients & Substitutions
As always, I recommend making this Greek dip recipe exactly as written, however there are a few possible substitutions that can be made with great results!
- Garlic powder. Minced, fresh garlic can be used in place of garlic powder!
- Onion powder. Finely diced red or yellow onion can be used in place of onion powder, however be aware it will add a little crunch to the bottom layer (which isn’t bad, it’s just different)!
- Kalamata olives. Any olive variety will work in this recipe. However the flavor of Kalamata olives seriously cannot be beat. They are available at just about every large grocery store!
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Layered Greek Dip
Ingredients
- 8 oz cream cheese room temperature
- 1 Tablespoon lemon juice
- 1 tsp dried Italian seasoning
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp sea salt
- 10 oz hummus
- 1 cup cucumber diced
- 1 cup fresh tomatoes diced, seeds removed
- ½ cup Kalamata Olives pitted & diced
- 4 oz feta cheese crumbled (½ cup)
- ¼ cup green onions sliced
Instructions
- Place the cream cheese in the container of a standing mixer fitted with the paddle attachment (or use a medium mixing bowl with a hand mixer).
- Add lemon juice, Italian seasoning, garlic powder, onion powder and sea salt and beat until combined.
- Spread the cream cheese mixture evenly in the bottom of a glass pie dish or serving bowl.
- Spread the hummus over the cream cheese layer evenly.
- Add cucumber, tomatoes, olives, cheese and green onions, sprinkling each evenly over the top by hand.
- Garnish with fresh oregano, parsley, etc.
- Place in the refrigerator for at least 2 hours or overnight.
- Serve with pita chips, vegetables, or your favorite dipper!
Video
Notes
- Garlic powder. Minced, fresh garlic can be used in place of garlic powder!
- Onion powder. Finely diced red or yellow onion can be used in place of onion powder, however be aware it will add a little crunch to the bottom layer (which isn’t bad, it’s just different)!
- Kalamata olives. Any olive variety will work in this recipe. However the flavor of Kalamata olives cannot be beat. They are available at just about every large grocery store!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh my gosh, I love that your husband’s new year’s resolution was to ask you to make more dips hahaha!
That being said, he was right!! This is one of my favorite dips! My grandmother makes something like this too but never uses cream cheese. Think we might have to change that next time 😉
Ooh this looks so good! That’s amazing that Gabe liked hummus at such a young age. I’ve never seen a layered Greek dip before, but Greek flavors are DELICIOUS.
This is such a great recipe! I love using premade hummus to put this together quickly! Can’t wait to try.
What a delicious dip for summer parties! Love those layers of flavor going on!
This is a summer favorite! Loving all the flavors in this dip! 🙂