An easy Layered Greek Dip with creamy hummus and topped with Tzatziki, feta, cucumbers, tomatoes and olives.
Recently we ate at one of my favorite Greek restaurants; now all I am craving is Greek food. From Souvlaki to Spanakopita, Greek food is so good and full of flavor.
My years spent in the travel industry allowed me to travel all over the world. From Paris to Saigon, I had the chance to explore many places. One place I have yet to travel to is Greece. The culture and the food intrigue me.
I love that food can connect us to destinations around the world.
Want a taste of Italy but can’t hop on a plane to dine at a little ristorante? Spend an evening at an authentic local restaurant, or create a theme night right in your own kitchen. After dinner, cuddle up on the couch with dessert and pop in a movie about the destination. It is a fun way to travel the world without leaving your home and is a great way to get kids excited about travel and to learn about destinations around the world.
Hummus is a popular Middle Eastern dip and is one of my favorites. I love it with chips, carrots, or even in wraps. If you have never made hummus before, it is super easy (and cheaper) to make. This Layered Greek Dip starts with a layer or creamy hummus topped with tzatziki, kalamata olives, cucumbers, tomatoes and feta. It’s a delicious dip great to serve with pita chips or flatbread.
You can also serve dips like this in phyllo cups that you can pick up in the freezer section at the grocery store. I always have a box of phyllo cups on hand to whip up tasty apps or even for desserts like my Cream Puff Tarts. To make this Layered Greek Dip in phyllo cups, add a dollop of hummus and Tzatziki into each cup. Top with a chopped olives, cucumbers, tomatoes and feta for another fun way to serve this yummy dip.
- 15.5 ounce can chickpeas, drained
- 4 tablespoons lemon juice (1 lemon)
- 2 tablespoons tahini
- 1 garlic clove
- ½ teaspoon salt
- ¼ cup extra virgin olive oil
- 6 ounce (1 container) plain yogurt
- ¼ cup cucumber, peeled and diced
- 2 teaspoons lemon juice
- ¼ teaspoon dried dill
- ¼ teaspoon garlic powder
- ¼ teaspoon salt or to taste
- Pinch of fresh pepper
- 14.5 ounce can fire roasted tomatoes, rinsed and drained -or- ¾ cup plum tomatoes, seeded and chopped
- ¾ cup pitted kalamata olives, chopped
- ½ cup crumbled feta cheese
- ½ cup cucumber, peeled and chopped
- Tortilla chips, pita chips, flatbread or vegetables for serving
- Add chickpeas, lemon juice, tahini, garlic and salt in a food processor. While food processor is running, stream in extra virgin olive oil until creamy.
- Spread hummus on the bottom of a 9 inch baking dish.
- In a small bowl mix yogurt, diced cucumber, lemon juice, dill, garlic powder until blended. Season with salt and pepper.
- Spread on top of hummus.
- In a medium bowl toss together tomatoes, olives, feta, cucumber.
- Sprinkle on top of dip.
- Cover and chill until ready to serve.