A brand new dip has entered the chat, and it’s just as beautiful as it is delicious.
I’m continuing my mission of bringing you fun, flavorful appetizers for all of your summer parties and cookouts, and this easy layered Mediterranean dip might just be your new favorite. Instead of serving a plain tub of hummus, why not jazz it up with a garlicky, spicy yogurt and bright, fresh toppings?
If you’ve ever had 7-layer dip before (another must-make), this is basically a fresh, Mediterranean-inspired take on it. Scoop pita chips, veggies, and anything you can get your hands on.
Ingredients in this layered Mediterranean dip
We’re layering up this beautiful platter with all things creamy, savory, briney, and fresh. Here’s what you’ll need:
- Hummus: I love to use a simple garlic hummus as the perfect base for all of the flavorful toppings.
- Yogurt sauce: you’ll mix together plain Greek yogurt with garlic and Calabrian chile paste for extra flavor and a kick of heat.
- For the toppings: sprinkle on olives, fresh cucumber and tomatoes, feta cheese, pickled red onion, toasted pine nuts, dill, and a little lemon zest!
Can I make it dairy-free?
Absolutely! Simply use your favorite dairy-free plain Greek yogurt and omit the feta cheese. I recommend using a brand that is nice and thick like siggi’s plant-based yogurt.
Customize the layers
You can really feel free to mix and match the toppings on this dip, or use more or less of any topping you’d like.
- For the hummus: I prefer garlic hummus, but a plain, lemon, red pepper, or other fun flavor would all work well.
- For the olives: I love using a mix of castelvetrano or kalamata olives, but you can use any combination (or olive type) that you like!
- For the red onion: if you don’t have any pickled red onion and don’t have time to make it, simply sprinkle on fresh, diced red onion.
- For the nuts: if you’d like to make this dip nut-free, simply omit the pine nuts.
How to toast your pine nuts
You can easily toast your pine nuts on the stovetop to add even more flavor! Add pine nuts to a pan and place over medium heat, stirring occasionally for 2-5 minutes until nuts are fragrant. Remove from heat and allow to cool before adding them to the dip.
Easy Mediterranean dip in 4 steps
- Spread the hummus. Start by spreading the hummus on the bottom of a 9×9-inch pan or serving platter.
- Mix the yogurt. Mix together the yogurt, garlic, and chile paste in a bowl, then spread it over the hummus layer.
- Add the toppings. Evenly sprinkle on the olives, cucumbers, tomatoes, feta, red onion, pine nuts, and dill (in that order).
- Garnish & serve. Top the dip with lemon zest, then serve immediately or refrigerate until you’re ready to serve!
Delicious ways to enjoy this dip
- Dip pretzels, pita chips, seeded crackers, or fresh-cut veggies
- Toast up some naan or pita bread and scoop it up
- Add it to a grain bowl or wrap with your favorite protein for a yummy lunch
Storing tips
Store any leftover Mediterranean dip in an airtight container in the refrigerator for up to 3-4 days.
More dip recipes you’ll love
- Herby Olive Goat Cheese Yogurt Dip
- Whipped Feta Yogurt Dip with Hot Honey, Basil & Toasted Almonds
- Spicy Roasted Red Pepper Feta Dip
- Whipped Feta Bruschetta Dip
- High Protein Cottage Cheese Giardiniera Dip
Get all of my dip recipes here!
I hope you love this layered Mediterranean dip! If you make it, be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Layered Mediterranean Dip
Ingredients
- Dip
- 1 (8 ounce) container garlic hummus
- 1 cup whole-milk plain Greek yogurt
- 1 garlic clove, grated
- 1 tablespoon calabrian chile paste
- ½ cup pitted Casalvetrano or Kalamata olives, roughly chopped
- 2 persian cucumber, quartered and chopped
- 1 cup cherry tomatoes, quartered
- 2 ounces feta cheese, crumbled (½ cup)
- ¼ cup pickled red onions (or sub 2 tablespoons diced red onion)
- 2 tablespoons toasted pine nuts
- 2 tablespoons fresh chopped dill
- Lemon zest
- For serving
- Seeded crackers, Pita chips, Pretzels, Pita bread or naan
Instructions
- Spread the hummus all over the bottom of a 9x9 inch baking dish or large platter.
- In a medium bowl, mix together the yogurt, garlic and calabrian chili paste until well combined. Spread over the hummus.
- Add remaining layers in the following order: olives, cucumbers, tomatoes, feta, pickled red onions, pine nuts, and dill. Garnish with lemon zest.
- Serve immediately or cover and chill in the fridge for up to 4 hours.
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eat
