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Mediterranean-Style 7 Layer Dip Recipe

Hooray, it’s Friday!  I am sure you’re all as happy as I am about that.  I really enjoy my time working on my blog but still look forward to every weekend.  It’s mainly because that’s when I see Jeremy most, and we go and do fun things!  Also, in the fall, we have sports to look forward to.  Speaking of sports and being that it’s Friday, we’ve got another game day recipe for you – a Mediterranean-style 7 layer dip recipe.  It’s like the Mexican version but so much better.

Mediterranean Style 7 Layer Dip

While I had never made this prior to this occasion, I did see a recipe for it years ago.  The recipe I clipped is long gone (probably a hurricane Katrina flood loss), but the idea always stuck with me. How simple.  More importantly, HOW TASTY. The recipe includes ingredients we’re all very familiar with so let’s run through them and see what’s the deal.

First let’s talk about the dish you’re going to put this into.  I used a rectangular Le Creuset dish that measured about 10″x7.”  The total capacity of the dish is about one quart.  You will want to use a dish that’s either rectangular or square with that approximate capacity.  Choose wisely because this is not the type of dish you can just change your mind with and transfer to another container.

Now the recipe.  If you’re really studious you may have jumped ahead and actually counted the ingredients and discovered that we really have eight (yes eight) ingredients in this dish.  I didn’t count the lemon zest as a “layer” since it’s so tiny.  We’ll just throw that one in as a little lagniappe for you all.

The base of this dip is hummus.  I made my own hummus recipe for this, but you can easily use store-bought if that’s your preference.  All in all, hummus is very quick and easy to make and tastes like 1000x better than store-bought.  Unless you’re getting it from a Greek or Lebanese grocery store or deli.  I can’t claim to have perfected the recipe to THAT level, but my hummus is pretty darn tasty.  I make it lemon-y, which goes very well with this recipe.

Hummus Layer

After your hummus layer, you’ll carefully spread a layer of Greek yogurt.  For the love of all things tasty, please use full-fat Greek yogurt.  That’s pretty much the only item in here with a decent fat content, and it will taste better than fat-free yogurt. When spreading the yogurt, you’ll have more success if you use a small icing spatula or sandwich spread knife. Just make sure the yogurt covers the hummus.

After the yogurt layer, it’s pretty much a toppings free-for-all.  It really doesn’t matter which order the tomatoes, kalamata olives, feta and peppers go on the dish.  I would reserve the green onion and lemon for last,but go crazy with the other five items.  Also, if you want a little more of one thing or a little less of the other, customize away!

Toppings for Layering

I suggest chilling this dish for at least an hour so that your flavors can meld.  If you need to eat it immediately, you’ll be fine, but especially if you’re making the hummus from scratch, you’ll want to allow it to sit in the fridge.  IF you make this and IF you happen to have any left over, it will keep in the fridge for a few days in an air tight container (like most things).

Mediterranean Style 7 Layer Dip

As far as what you should dip into this recipe, I suggest either a pita chip or some pita wedges.  You can do tortilla chips or pretzel chips if you have them, but I prefer to stay authentic and go with the pita.

Mediterranean Style 7 Layer Dip

Now that you’re drooling, let’s get on to the recipe.

Yield: 1 quart

Mediterranean-Style 7 Layer Dip Recipe

This Mediterranean version of a 7 layer dip recipe is packed with flavor. It starts with hummus and greek yogurt and is finished with all the best ingredients: kalamata olives, feta cheese, tomatoes and peppadew peppers.


  • 2 cups hummus
  • 1 cup Greek yogurt
  • 1/2 cup chopped tomatoes
  • 1/2 cup sliced kalamata olives
  • 1/4 cup crumbled feta cheese
  • 1/4 cup diced peppadews or roasted red pepper
  • 2 tablespoons thinly sliced green onions
  • zest of one lemon
  • Pita chips or pita wedges


  1. Spread the hummus at the bottom of a shallow rectangular or square dish.
  2. Next carefully spread the Greek yogurt layer on top of the hummus. This works best using a small icing spatula or sandwich spread knife.
  3. Scatter the tomatoes, kalamata olives, feta and peppers on top of that.
  4. Finish the dish with the green onions and lemon zest.
  5. Chill for one hour, especially if you made your own hummus.
  6. Serve with pita chips or pita wedges.

Add 20 minutes to prep time if you are making your own hummus.

Prep:30 min

Total:1 hour 30 min

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