9-Layer Greek Dip Recipe
9-Layer Greek Dip Recipe photo by Taste of Home
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9-Layer Greek Dip Recipe

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Instead of the same taco dip at every family event or potluck, try this light, cool, refreshing alternative. It both looks and tastes healthy. —Shawn Barto, Winter Garden, Florida
TOTAL TIME: Prep: 20 min. + chilling
MAKES:22 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 22 servings


  • 1 carton (10 ounces) hummus
  • 1 cup refrigerated tzatziki sauce
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped peeled cucumber
  • 1/2 cup chopped water-packed artichoke hearts, drained
  • 1/2 cup chopped pitted Greek olives, optional
  • 1/4 cup chopped pepperoncini
  • 1 cup crumbled feta cheese
  • Baked pita chips

Nutritional Facts

1/4 cup (calculated without pita chips): 60 calories, 4g fat (1g saturated fat), 5mg cholesterol, 210mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.


  1. In a 9-in. deep-dish pie plate, layer first five ingredients; top with olives, if desired, and pepperoncini. Sprinkle with feta cheese. Refrigerate until serving. Serve with pita chips. Yield: 5 1/2 cups
Do it yourself: For that fresh-from-the-kitchen taste, make your own tzatziki sauce by combining 1/2 cup peeled, seeded and finely chopped cucumber with 1/2 cup plain Greek yogurt, 4 teaspoons lemon juice, 1 tablespoon chopped dill, 1 minced garlic clove, and salt and pepper to taste. Refrigerate.
Originally published as 9-Layer Greek Dip in Taste of Home June/July 2017

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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