Creamy hummus, tangy yogurt, and a rainbow of fresh vegetables come together to create a show-stopping Mediterranean-inspired take on the classic 7-layer dip. Ideal for sharing with friends or as a soul-satisfying snack for yourself, this recipe brings the bright flavors of the Mediterranean to your table with minimal effort.
Ingredients
- 1 cup hummus
- 1 cup plain Greek yogurt or store-bought tzatziki
- 1 cup diced cucumbers
- 1 cup diced tomatoes
- 1/2 cup chopped Kalamata olives
- 1/2 cup roasted red peppers, diced
- 1/2 cup crumbled feta cheese
- 1 tablespoon olive oil
- 1 tablespoon finely chopped fresh parsley (optional)
- Salt and pepper to taste
- Pita chips or your favorite crackers for serving
Instructions
Begin by selecting a shallow serving dish or platter, which will help display each colorful layer to best effect. Spread the hummus across the bottom, using the back of a spoon to smooth it evenly. Next, spoon on the Greek yogurt or tzatziki, giving it a gentle swirl to keep the layers distinct.
Scatter the cucumbers over the yogurt, followed by the tomatoes, then arrange the Kalamata olives and roasted red peppers on top. Crumble the feta cheese over everything, letting a few bits fall between the vegetables for added bursts of flavor. Drizzle with a little olive oil, and sprinkle salt, pepper, and fresh parsley—if you’re using it—over the top.
Finally, gather your favorite pita chips or crackers and let everyone dig into the dip. The layers will blend into a symphony of taste and texture. Don’t be surprised if the dish disappears faster than you can say “Mediterranean feast!”
This Mediterranean 7-layer dip is a crowd-pleasing treat for parties, game nights, or a simple afternoon get-together. It’s also quite adaptable: feel free to swap Greek yogurt for a dairy-free alternative or add chickpeas for extra protein. Whether you’re aiming for a nutritious appetizer or a hearty snack, this bright and balanced recipe will transport you to sunnier shores with every bite.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
