30-Minute Greek Layered Dip
This colorful Mediterranean appetizer features seven distinct layers of flavor, starting with a creamy chives and onion cream cheese base topped with smooth hummus, fresh cucumber, juicy tomatoes, briny olives, tangy feta cheese, and bright green onions. The homemade pita crisps are seasoned with garlic powder and baked until golden, providing the perfect crunchy vehicle for scooping up all the layers. Ideal for parties, game day gatherings, or casual entertaining when you want something impressive yet easy to prepare.
Ingredients
- 3 pita (pocket) breads (6 inch)
- cooking spray
- ½ teaspoon garlic powder
- 1 container (8 oz) chives and onion cream cheese spreadplain cream cheese + dried chives1:1vegetarian
soften and mix with herbs
- 1 container (8 oz) hummus
- 1 medium cucumber, peeled, seeded and chopped
- 3 medium Italian plum tomatoes, seeded, chopped
- 1 can (2 1/4 oz) sliced ripe olives, drained
- 1 container (4 oz) crumbled feta cheese
- ¼ cup green onions, chopped (4 medium)
Instructions
- 1
Heat oven to 350°F
- 2
Split each pita bread into 2 rounds and cut each round into 6 wedges
- 3
Place wedges on ungreased cookie sheets and spray lightly with cooking spray
- 4
Sprinkle wedges with garlic powder
- 5
Bake for 5 to 7 minutes or until crisp and golden brown
- 6
Cool pita crisps while making dip
- 7
Spread cream cheese spread in 10-inch plate or pie pan
- 8
Drop small spoonfuls of hummus evenly over cream cheese and spread evenly
- 9
Top with cucumber, tomatoes, olives, feta cheese, and green onions in order
- 10
Serve dip with pita crisps
Tips
Make sure to seed the cucumber and tomatoes to prevent the dip from becoming watery and soggy.
Let the pita crisps cool completely before serving to ensure they stay crispy and don't soften from steam.
Assemble the dip just before serving to keep the layers distinct and prevent colors from bleeding together.
Good to Know
Cover and refrigerate dip for up to 2 days. Store pita crisps in airtight container at room temperature for up to 1 week.
Pita crisps can be made up to 3 days ahead. Assemble dip up to 4 hours before serving for best appearance.
Serve immediately after assembly. Provide small spoons or spreaders alongside pita crisps for easy serving.
Common Mistakes
Don't skip seeding the vegetables to avoid watery dip
Avoid assembling too far ahead to prevent layers from mixing and becoming soggy
Substitutions
soften and mix with herbs
cut into wedges and bake similarly
FAQ
Can I make this dip ahead of time?
The pita crisps can be made 3 days ahead, but assemble the dip no more than 4 hours before serving to maintain the distinct layers and prevent sogginess.
What if I don't have a 10-inch plate?
Use any shallow serving dish that allows you to spread the layers evenly. A 9x13 baking dish or large pie pan works well as alternatives.
How long will leftovers keep?
Store covered dip in the refrigerator for up to 2 days. The vegetables may release moisture over time, so it's best enjoyed fresh.