Greek Dip Recipe
This Greek dip is a 7-layer Mediterranean-style dip that is made with hummus, labneh, cucumbers, tomatoes, feta, kalamata olives, and is served with pita chips.
Servings: 8 servings
Equipment
Ingredients
For the Hummus
- 2 15 ounces can chickpeas rinsed and drained
- ⅓ cup lemon juice
- ¼ cup tahini
- 3 garlic cloves
- 1 teaspoon salt
- 4-5 ice cubes
For the Remaining Layers
- 8 ounces Labneh
- ½ pint cherry tomatoes quartered
- 2 Persian cucumbers diced
- 2 ounces crumbled feta cheese
- ½ cup pitted kalamata olives sliced
- 4 green onions sliced
- Extra virgin olive oil for drizzling
- Pita chips for serving
Instructions
- Make the hummus. Place chickpeas in the bowl of a food processor. Blend them alone until they become powder-like, scraping down the sides as needed. Add lemon juice, tahini, garlic cloves and salt and ice cubes, and blend for about 5 minutes until smooth.
- Spoon the hummus onto a shallow serving bowl, and spread the hummus with the back of a spoon. Add a layer of labne, followed by cherry tomatoes, cucumbers, feta cheese, olives and green onions.
- Drizzle olive oil on top right before serving, and enjoy with pita chips.
Video
Notes
Storage: This dip is best enjoyed soon after being made, but it will keep well in the fridge for up to 5 days. Make sure to cover it tightly with a plastic wrap to keep the layers intact.
* Please note the nutrition label does not include the olive oil for dressing or the pita chips.
Nutrition
Calories: 165kcal | Carbohydrates: 16g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 688mg | Potassium: 367mg | Fiber: 4g | Sugar: 3g | Vitamin A: 337IU | Vitamin C: 15mg | Calcium: 123mg | Iron: 2mg
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