Layered Greek Dip

Aug 9

Makes: 8 | Prep: 10 minutes

INGREDIENTS

10 oz hummus, regular
½ cup Tzatziki
½ cup red bell pepper, diced
½ cup cucumbers, diced
½ cup grape tomatoes, diced
½ cup feta cheese, crumbled
½ cup kalamata olives pitted, halved
¼ cup pine nuts, toasted

This layered Greek Dip makes for the perfect appetizer for any get-together. It’s full of flavor, easy assembly and the best part, no cooking required. This dip is layered with hummus, Tzatziki, layers of fresh vegetables, feta cheese, olives, finished off with crunchy pine nuts and served with pita chips.

Hummus – I prefer to use classic garlic hummus but feel free to mix things up and use your favorite flavor. Whether that be roasted red pepper, roasted pine nut hummus or Greek inspired hummus. By all means feel free to also make your own homemade hummus. I’m all about convenience and prefer the store bought kind.
Tzatziki – Once again another ingredient that can be store bought or homemade.
Red Bell Peppers – The bell peppers don’t to be red I just prefer the flavor of red pepper over the other colors. Feel free to use orange, yellow or green bell peppers.
Cucumbers – I like to use English cucumbers because they’re seedless. You can use standard cucumbers as well, and just remove the seeds if preferred that way. I also like to leave the skin on the cucumber, that is also up to you. I like the crunch and color it adds to the dip.
Grape Tomatoes – Grape or cherry tomatoes both work for this recipe.
Feta Cheese – You could purchase a block of feta cheese and crumble it yourself. I prefer to keep it simple and purchase crumbled feta cheese.
Kalamata Olives – If you know me, you know I love olives so you know any recipe I make that can have the ability to have olives in it, I’m all about it. If it were up to my husband olives would be left out of this recipe. Make sure to buy pitted Kalamata olive for this recipe. Black olives can also be used in place of Kalamata if you prefer.
Toasted Pine Nuts – The toasted pine nuts add that extra crunch! Toasting them in a pan for a few minutes brings out their unique flavors.
*To Toast the Pine Nuts – Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and golden brown, about 3 minutes. Stay at the stove because the nuts can easily burn! Remove immediately from the heat and transfer to a plate to stop the cooking.
Optional, Red Onion – I’m not a fan of red onion but aware of the flavor it can add to a Greek dish. If desired, add 1/4 cup diced red onion to the dip.
- Pita Chips
- Fresh Veggies (like carrots, celery, and strips of bell pepper)
- Crunchy Crackers
- Pretzels
- Naan Bread
- Tortilla Chips

DIRECTIONS

Wash, chop and gather the ingredients. I like to arrange the ingredients in the order of the recipe. Basically, like an assembly line of ingredients!
*To Toast the Pine Nuts – Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and golden brown, about 3 minutes. Stay at the stove because the nuts can easily burn! Remove immediately from the heat and transfer to a plate to stop the cooking.
Spread a layer of hummus in the bottom of a shallow baking or serving dish, a standard pie dish works great. Follow with Tzatziki.
Scatter with red bell pepper, cucumber, tomato, feta cheese, olives, and pine nuts. Then, get dipping!
Serve with; pita chips, fresh veggies (like carrots, celery, and strips of bell pepper), crunchy crackers, pretzels, Naan bread or tortilla chips.