Easy Greek Layer Dip Recipe by The Schmidty Wife

My Big Fat Greek Picnic

I first made this dip for a family picnic. My grandson, Leo, was skeptical. He saw all the colors and made a funny face. But he tried it with a pita chip. His eyes got wide. He went back for more! I still laugh at that.

This matters because food is an adventure. Trying new things can be a happy surprise. It brings people together. What was the last new food you tried? Did you like it?

Why This Dip is a Friend

This recipe is a true friend. It doesn’t ask you to cook a thing. You just chop and layer. It’s perfect for a busy day. It waits patiently in the fridge until you’re ready.

It also makes you feel good. The yogurt and veggies are so fresh. The feta cheese gives a salty punch. Doesn’t that smell amazing? This matters. Good food should make your body and your taste buds happy.

Let’s Build Our Layers

Grab your biggest plate or platter. Spread the hummus first. Make it nice and smooth. Then, gently spread the Greek yogurt on top. It’s like making a soft, tasty bed for the veggies.

Now, the fun part! Sprinkle everything else on. Cucumber, artichokes, tomatoes, olives, onion. Finish with the feta cheese. It looks like a sunny garden. Fun fact: Kalamata olives are named after a city in Greece!

A Little Tip From My Kitchen

Here’s my little secret. If you dice the cucumber early, it can get watery. Just give it a gentle squeeze in a towel. This keeps your dip from getting soggy. It’s a small step that makes a big difference.

Then, let the whole dish rest in the fridge. Wait at least 30 minutes. This lets all the flavors become best friends. They mingle and get to know each other. Do you have a little kitchen tip that helps you? I’d love to hear it.

Your Dip, Your Way

The best thing about this dip? You can change it. Don’t like red onion? Leave it out. Love peppers? Add some! Cooking should be fun, not strict. It’s your creation.

Serve it with crunchy pita chips or sliced bell peppers. It’s perfect for sharing. What would you add to make it your own? Tell me your idea. I’m always looking for new twists.

Ingredients:

Ingredient	Amount	Notes
Hummus	1 ½ cups
Greek yogurt	1 cup
English cucumber	1
Marinated artichoke hearts	1 (7.5 oz) jar	Drained and roughly chopped
Cherry tomatoes	1 cup	Quartered
Kalamata olives	½ cup	Sliced
Red onion	¼ cup	Diced
Feta cheese	½ cup	Crumbled

My Easy Greek Layer Dip: A Sunshine Platter

Hello, my dear! Let’s make a dip that’s like a sunny garden. You just layer everything. It’s so pretty in a dish. I love making this for my book club. We chat and scoop it all up.

It reminds me of a trip to a farmers’ market. All the bright colors in little baskets. Doesn’t that smell amazing? The marinated artichokes are my favorite part. They taste like a little party.

Step 1:

Grab your cucumber. You can peel it if you like. I usually leave the skin on for color. Dice it up nice and small. (A hard-learned tip: if making this ahead, salt the cucumber and drain the water. This keeps your dip from getting soggy!)

Step 2:

Find a big plate or platter. Spread the hummus all over the bottom. Make it as smooth as you can. I still laugh at my first try. My layer was so lumpy!

Step 3:

Now spoon the Greek yogurt on top. Spread it gently over the hummus. Try not to mix them up too much. It’s okay if they swirl a little. That just looks homemade.

Step 4:

Time for the garden! Sprinkle the cucumber first. Then add the chopped artichokes and tomatoes. Next come the olives and red onion. Finally, shower the feta cheese over everything. Which layer would you be most excited to add? Share below!

Step 5:

Pop the whole platter into the fridge. Let it sit for at least half an hour. This lets all the flavors become friends. Serve it with pita chips or carrot sticks. Leftovers are great for tomorrow’s lunch.

Cook Time: 0 minutes
Total Time: 45 minutes (plus chilling)
Yield: 8 servings
Category: Appetizer, Snack

Three Fun Twists to Try

This recipe is like a friendly base. You can play with it! Here are three ideas I love. They make it feel new again.

Spicy Fiesta: Add a layer of spicy black bean dip under the hummus. Top with pickled jalapeños. It gives it a nice kick.

Summer Herb: Mix lots of fresh dill and mint into the Greek yogurt. Use fresh corn instead of artichokes. Tastes like a summer breeze.

Everything Bagel: Swap the hummus for a thick cream cheese layer. Top with everything bagel seasoning. It’s a perfect breakfast dip.

Which one would you try first? Comment below!

Serving It Up With Style

This dip is the star. But it loves good friends on the table. I like to put out warm pita bread, cut into triangles. A bowl of crisp bell pepper strips is nice too. For a pretty touch, add a few whole mint leaves on top.

What to drink? For a fancy night, a glass of chilled white wine is lovely. For everyday, I make sparkling water with a squeeze of lemon. It’s so refreshing. Which would you choose tonight?

Keeping Your Greek Dip Fresh and Tasty

This dip is best eaten fresh. But leftovers keep well. Just cover the plate tightly with plastic wrap. Store it in the fridge for up to three days.

I do not recommend freezing this one. The cucumber and tomatoes get too watery when thawed. It loses its lovely, crisp texture. I learned this the hard way once for a book club!

You can batch-prep parts of it, though. Chop your veggies and store them separately. Mix the hummus and yogurt layer in a bowl. Assemble it all an hour before guests arrive. This matters because a little planning makes hosting feel easy, not stressful.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Dip Troubles

Is your dip too runny? The cucumber might be the cause. Always dice it and let the pieces drain on a paper towel. This removes extra water. I remember a picnic where my first version was a puddle!

Finding the red onion too strong? Soak the diced pieces in cold water for ten minutes. This makes them milder and crisp. Your dip will have flavor without the sharp bite.

Worried about soggy leftovers? Store any uneaten dip with the layers intact. Do not stir it all together. This keeps the bottom hummus layer firm. Fixing small issues builds your kitchen confidence. It also makes every bite taste just right.

Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this dip gluten-free? A: Yes, when served with veggies or gluten-free chips.

Q: Can I make it ahead? A: Absolutely! Assemble it an hour before serving. Chill it in the fridge.

Q: What if I don’t like olives? A: Simply leave them out. Try chopped bell pepper for color instead.

Q: Can I double the recipe? A: You can. Just use a very large platter or a bowl.

Q: Any optional tips? A: A drizzle of olive oil on top is lovely. *Fun fact: Kalamata olives are named for a city in Greece!

Which tip will you try first?

From My Kitchen to Yours

I hope you love making this bright, tasty dip. It always reminds me of sunny afternoons with friends. Food is best when shared with people you love.

I would be so delighted to see your creation. Show me your beautiful layered plates. Have you tried this recipe? Tag us on Pinterest!

Happy cooking! —Anna Whitmore.