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Greek Layered Dip

April 4, 2013

by Elizabeth


Our friend Elizabeth (another one, not me sillies) celebrated her recent birthday at her family ranch in the hill country – where I became re-obsessed with succulents. This was back in early February, when nature was still teasing us with the possibility of an early spring. In fact, it was 80˙ out and we were laying out by the pool. It was glorious. We were also eating, a lot. Because that is what girls do when left alone in the country for a weekend. We carbo-load for all those strenuous “hikes” (aka 5 minute walk) down to the river.

Her mom generously stocked the kitchen for us and left us this incredible Greek Layered Dip. It was embarrassing how fast we devoured it, really. We all love hummus, but add garlicky cream cheese, olives, tomatoes and every other “Greek” topping imaginable and you might have the best dip ever. It also tastes like summer to me (maybe because when eating Greek food I like to imagine I’m in Mykonos) and is a perfect patio sitting and rosé sipping snack. So now that finally, two months later, it might actually be spring, it’s time for more Greek layered dip. And I wish that I could share a big dish of this dip and a toast with my co-blogger on her birthday today! Happiest of birthdays to Emily!!


Greek Layered Dip, adapted from Dana Volk via

serves 12-16 for an appetizer

1 8-oz. pkg. cream cheese, softened (alternately you can use 4 ounces of cream cheese and 4 ounces of greek yogurt)
1 tablespoon of lemon juice
1 teaspoon of dried Italian Herb seasoning
3 cloves of garlic, minced
1 ½ cups of prepared hummus
1 cup chopped cucumber
1 cup chopped tomato or sun-dried tomato
½ cup pitted Kalamata olives (I used plain black and it was still delicious)
½ cup crumbled feta cheese
1/3 cup sliced green onions
Pita chips or crackers

Mix cream cheese with lemon juice, Italian seasoning, and garlic. Spread across the bottom of a 9 inch pie dish (or other shallow serving dish). Top with hummus, followed by tomatoes, cucumber, olives, feta and green onions. Serve with crackers and pita chips, or, you know, eat it with a spoon.

2 Comments leave one →
  1. April 10, 2013 12:28 pm

    Love this! Our family finds any excuse to serve this dip, it’s that good. Let’s get that Mykonos trip on the book…ASAP. We can all totally write it off as a business trip.

  2. April 17, 2013 12:32 pm

    Thank you for sharing volks!

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