Greek Layered Dip with Pita Crisps
Elevate your appetizer game with this vibrant and flavorful Greek Layered Dip with Pita Crisps! Perfect for parties or snacking, this eye-catching dish layers creamy hummus, tangy Greek yogurt, and fresh Mediterranean toppings like crisp cucumbers, juicy cherry tomatoes, briny Kalamata olives, and crumbled feta cheese. Finished with a sprinkle of fresh parsley and dill, each bite bursts with herby, savory goodness. Paired with golden, homemade pita crisps seasoned with garlic, oregano, and olive oil, this easy-to-make recipe delivers a deliciously authentic taste of Greece. Ready in just 30 minutes, it’s a sure crowd-pleaser ideal for serving as a shareable dip or centerpiece for your next gathering!
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Recipe Information
Ingredients
- 1.5 cups Hummus
- 1 cup Greek yogurt
- 1 medium, finely diced Cucumber
- 1 cup, quartered Cherry tomatoes
- 0.5 cup, finely chopped Red onion
- 0.5 cup, sliced Kalamata olives
- 0.75 cup, crumbled Feta cheese
- 0.25 cup, chopped Fresh parsley
- 2 tablespoons, chopped Fresh dill
- 1 tablespoon Extra-virgin olive oil
- 1 tablespoon Lemon juice
- 0.25 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 large pieces Pita bread
- 2 tablespoons (for crisps) Olive oil
- 0.5 teaspoon Garlic powder (for crisps)
- 0.5 teaspoon Dried oregano
- 0.25 teaspoon Salt (for crisps)
Instructions
Preheat your oven to 375°F (190°C).
Cut the pita bread into triangles or strips for the crisps.
In a small bowl, combine 2 tablespoons of olive oil, 0.5 teaspoon of garlic powder, 0.5 teaspoon of dried oregano, and 0.25 teaspoon of salt.
Brush the pita pieces with the seasoned oil mixture on both sides, then spread them out on a baking sheet in a single layer.
Bake the pita crisps for 8-10 minutes, flipping halfway through, until golden and crisp. Remove from the oven and set aside to cool.
Spread the hummus evenly on the bottom of a large shallow serving dish or platter.
In a small bowl, mix the Greek yogurt with 1 tablespoon of lemon juice, 1 tablespoon of olive oil, 0.25 teaspoon of garlic powder, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Spread this yogurt layer over the hummus.
Top the yogurt with an even layer of diced cucumber, followed by cherry tomatoes, red onion, sliced Kalamata olives, crumbled feta cheese, parsley, and dill, in that order.
Drizzle a little extra olive oil over the top for added richness, if desired.
Serve the Greek layered dip immediately with the homemade pita crisps on the side, or cover and refrigerate for up to 4 hours before serving.
Nutrition Facts
Calories |
3355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.2 g | 302% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 39.5 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 7084 mg | 308% | |
| Total Carbohydrate | 227.1 g | 83% | |
| Dietary Fiber | 46.0 g | 164% | |
| Total Sugars | 25.3 g | ||
| Protein | 85.1 g | 170% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1133 mg | 87% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 2698 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
