This Mediterranean Layer Dip is full of amazing flavor including hummus, feta, fresh tomatoes, and cucumbers. Layer dips are a great way to marry together a variety of flavors and they work wonderfully for any occasion. This is a perfect Summer party dip!
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Mediterranean Layer Dip
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions and to ensure that you have all the ingredients and equipment required as well as understand the steps and timings involved.
This dip is like a Mediterranean island on a plate – mostly a Greek island – with its layers of different Greek and Greek-Cypriot flavors.
You may have seen the Roasted Garlic Hummus I shared recently and that would be perfect for the base of this dip. But you could make my traditional Greek-Cypriot hummus instead, or simply buy a pot of the chickpea dip from the store.
The next layer is tzatziki which is a Greek yogurt dip made with cucumber. The recipe for this is included in the recipe card. For speed, you could buy it ready-made too if you like.
The other layers are made up with a tomato and red onion salad, Kalamata olives, and Feta cheese.
Dips are great for parties served with vegetable crudités, toasted pita bread, pita chips, or bread sticks. Thick-cut potato chips (crisps in the UK) and tortilla chips are also great for dipping with.
Or serve as a starter or appetizer at a dinner party – maybe as party of a meze meal? The recipe makes enough for 4 – 6 people, so can be adjusted quite easily for different numbers.
More Dip Recipes
Need to make more dips? Take a look at these recipes next:
- Garlic and Herb Yogurt Dip
- Crudités with Apple & Blackcurrant Dip
- Tachinosalata – Sesame Dip
- Low-Fat Lemon & Parsley Dip
How Do I Make a Mediterranean Layer Dip?
Just check out the recipe card below with full ingredients and instructions. You can print the card out too (don’t worry, the pics don’t print to save your ink!).
- 1 large English cucumber, peeled and cut in half
- 1 cup cherry or grape tomatoes, chopped
- ½ small red onion, thinly sliced
- 1 Tbsp extra virgin olive oil
- 3 Tbsp lemon juice, divided
- 1 tsp garlic powder
- 1 Tbsp fresh oregano (or 1 tsp dried), divided
- Sea salt and black pepper, to taste
- 1 cup plain Greek yogurt (full fat)
- 2-3 cloves garlic, minced
- 1 Tbsp fresh mint (or 1 tsp. dried)
- 1½ c. hummus, store-bought or homemade
- ½ cup Kalamata olives, chopped
- ½ cup Feta, crumbled
- ¼ cup fresh parsley, chopped
- To make the tomato salad, 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 place in refrigerator until ready to use.
- To make the tzatziki, shred the remaining cucumber with a box grater and place in a fine-mesh sieve over a bowl. Sprinkle with salt and leave for 15 minutes to remove some of the excess water from the vegetable. Squeeze and place in another large bowl. Add Greek yogurt, minced garlic, mint, and the remaining oregano and lemon juice. Season with salt and black pepper, to taste, and stir to combine. Cover and place in refrigerator until ready to use.
- To assemble to dip, spread the hummus into a uniform layer on a small serving platter (or in an 8” x 8” casserole dish).
- Top the hummus with an even layer of the tzatziki.
- Use a slotted spoon to drain excess liquid from the seasoned tomato, red onion, and cucumber mixture before spreading on top of the tzatziki.
- Add the Kalamata olives, followed by the crumbled Feta and fresh chopped parsley.
- Serve immediately with vegetable crudités and/or toasted pita bread for dipping. Enjoy!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 232Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 13mgSodium: 481mgCarbohydrates: 19gFiber: 5gSugar: 6gProtein: 12g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Meal!
This dip would work really well as part of a meze! Here are additional recipes to make a full meal:
- Cypriot Potato Salad – best served warm with lots of lemon juice and olive oil.
- Pilafi Pourgouri – a vegetarian and vegan dish made with crushed (bulgar) wheat.
- Souvlakia – aka kebabs are delicious and easy to make.
- Beverage: Watermelon Moscato Slushie Cocktail – Perfect for Sunny Summer Days!
- Dessert: Tropical Fruit Salsa with Cinnamon Tortilla Chips
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!