Seven-Layer Vegetarian Greek Dip Recipe

Name: Seven-Layer Vegetarian Greek Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium cucumber, peeled and seeded; Kosher salt; 2 cups 2-percent Greek yogurt; 2 tablespoons extra virgin olive oil; 1 large clove garlic, finely grated; 1/2 teaspoon dried mint or oregano; 2 cups fresh parsley leaves, chopped (about 1 large bunch); 1/2 cup chopped, pitted kalamata olives; 1 teaspoon lemon zest; 4 scallions, chopped; Two 14-ounce cans artichoke hearts, drained, coarsely chopped; 2 cups chopped jarred roasted red bell peppers (about 14 ounces); 2 cups crushed pita chips, plus more for serving; 2 cups prepared hummus; 1 cup crumbled feta (about 8 ounces)

Servings: persons

1 medium cucumber, peeled and seeded
Kosher salt
2 cups 2-percent Greek yogurt
2 tablespoons extra virgin olive oil
1 large clove garlic, finely grated
1/2 teaspoon dried mint or oregano
2 cups fresh parsley leaves, chopped (about 1 large bunch)
1/2 cup chopped, pitted kalamata olives
1 teaspoon lemon zest
4 scallions, chopped
Two 14-ounce cans artichoke hearts, drained, coarsely chopped
2 cups chopped jarred roasted red bell peppers (about 14 ounces)
2 cups crushed pita chips, plus more for serving
2 cups prepared hummus
1 cup crumbled feta (about 8 ounces)

1
Shred the cucumber on a box grater, toss with a large pinch of salt and let drain in a strainer for 10 minutes.
2
Squeeze out any remaining liquid.
3
Mix the drained cucumber with the yogurt, olive oil, garlic and mint in a medium bowl
4
Toss together the parsley, olives, lemon zest and scallions in a small bowl.
5
Place the artichokes in a piece of cheesecloth or in a strainer and squeeze dry.
6
Repeat with the peppers.
7
Layer the dip in a medium 3-quart clear glass trifle bowl or your favorite small serving bowl.
8
Spread out the artichokes on the bottom, then top, in even layers, with the cucumber-yogurt mixture, peppers, pita chips, hummus, feta and the olive-herb mixture.
9
Wrap and refrigerate until chilled, at least 1 hour or overnight (if refrigerating overnight then top with the olive-herb mixture right before serving).
10
Serve with pita chips.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 medium cucumber, peeled and seeded, Kosher salt, 2 cups 2-percent Greek yogurt, 2 tablespoons extra virgin olive oil, and more.

Yes, Seven-Layer Vegetarian Greek Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Seven-Layer Vegetarian Greek Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions