Greek Layer Dip

This Greek layer dip combines creamy homemade hummus with a fresh topping of tomatoes, cucumber, feta, dill, and oregano. It’s a colorful, flavor-packed appetizer that’s perfect with pita chips or warm pita.

Course Appetizer

Cuisine Greek

Keyword Great Greek Opa Dip

Prep Time 10

Total Time 10

Servings

Calories 324kcal

Author Kathleen

Ingredients

Hummus Layer:

1-15 Ounce Can Garbanzo Beans Liquid Reserved
2 Cloves Garlic Minced
1/4 Cup Fresh Lemon Juice
2 Tablespoon Tahini
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
2 Tablespoon Olive Oil

Veggie Layer

2 Cups Tomatoes Finely Chopped
2 Cups English Cucumber Finely Chopped
3 Green Onions Finely Sliced
2 1/2 Tablespoons Fresh Dill Finely Chopped
1 Teaspoon Dried Oregano
1/4 Teaspoon Salt
1/4 Teaspoon Black Pepper
1 Tablespoon Olive Oil
8 Ounces Feta Cheese Crumbled

Instructions

Make the hummus. Drain the garbanzo beans, reserving the liquid. Add the beans, garlic, lemon juice, tahini, salt, pepper, and olive oil to a food processor. Process until fairly smooth. Add 1–2 tablespoons of the reserved bean liquid, as needed, and continue processing until smooth and creamy. Spread the hummus in an even layer on a serving platter.
Prep and drain the vegetables. Seed the Roma tomatoes and finely chop. Finely chop the English cucumber; there’s no need to peel or seed it. Place the tomatoes and cucumber in a colander and drain for 10–15 minutes, then blot thoroughly with paper towels.
Make the Greek topping. Add the drained tomatoes and cucumber to a medium bowl with the green onions, dill, oregano, black pepper, olive oil, and feta. Gently toss just until evenly combined. Do not add the salt yet. Taste the mixture first; the feta may provide enough salt. Add some or all of the ¼ teaspoon salt only if needed.
Assemble and serve. Spoon the vegetable-feta mixture evenly over the hummus just before serving. Serve with pita chips, pita bread, crackers, or fresh vegetables.

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