Print Options:

Greek Seven Layer Dip

Yields10 ServingsPrep Time20 minsTotal Time20 mins

I first tasted this dip at a baby shower I attended about a year ago. I absolutely loved it. My friend told me how she made it and I set out to make a version of it. This makes the perfect dip to have ready for company, parties of any kind. I've made my own hummus for years, however for simplicity's sake you could just use your favorite prepared hummus( 1 large container). I've included my Hummus recipe. You can use canned/tinned chickpeas however. The benefit of making your own is that you can control the sodium and they just plain taste better. The same goes for the Tzatziki, you can also use store bought( 1 large container)However I will share my recipe for my Dairy Free Tzatziki sauce here. Trust me, you're going to love it. If you use prepared hummus and tzatziki the prep time is about 20 minutes. If you make your own, naturally the prep time will be longer. I used Grain Free Tortilla chips and Cauliflower Pretzels to dip into this. Gluten Free Pita bread or chips would be another fabulous option. This dip is so simple to make and oh so satisfying. It will become your go-to party appetizer!

 1 English Cucumber, diced
 2 Roma Tomatoes, diced
 1 Small Purple onion, finely diced
 1 cup Kalamata olives(whole), then pitted
 ¾ Greek Sheep/Goat Milk Feta, crumbled
 1 ½ cups Cooked Chickpeas(or use 1-15 ounce tin)about 2/3 cup dried chickpeas
 2 tbsp Extra Virgin Olive Oil
 ½ cup Sliced Yellow/Sweet Onion
 4 Cloves, Garlic, halved
 2 tbsp Fresh Lemon Juice
 2 tbsp Sesame Tahini
 ½ tsp Sea Salt
 ½ tsp Ground Cumin
 ¼ tsp Ground Coriander
 ¼ tsp Smoked Paprika
 Extra olive oil and sea salt to taste
Tzatziki Sauce
  of an English Cucumber, grated
 ½ cup Cashew milk Yogurt(plain and unsweetened) or Unsweetened Dairy Free Yogurt of your choice
 1 cup Dairy Free Sour Cream
 4 Cloves Garlic, grated using a Microplane grater or Garlic Press
 1 ½ tbsp Fresh Lemon Juice
 ½ tsp Sea Salt
 Fresh or Dried Dill to taste

Soak your chickpeas overnight in water, drain, cover with water and bring to a boil then turn down heat to low and simmer until soft. This should take about 2-3 hours. You want them to be soft. If they are not soft enough they will make your hummus mealy.


Heat the olive oil in a small saucepan over medium low heat. Add your onions, sprinkle with some sea salt and sauté for about 10 minutes. Add the garlic and sauté for another 2 minutes.


Add prepared/canned drained chickpeas and the rest of the ingredients to a blender and blend for about 2 minutes(scrape down the sides of the blender several times) or until you have a smooth dip. Add water if the hummus is too thick and drizzle with more olive oil. Set aside.

Tzatziki Sauce

Place Grated Cucumber in a nut milk bag or cheesecloth, sprinkle with a little sea salt and place over a bowl to drain for at least 30-45 minutes. Squeeze out the excess moisture( there will be a lot of moisture). It's important to get as much of the moisture out as possible or your sauce will be watery.


Add grated cucumber, dairy free yogurt and sour cream and the rest of the ingredients to a medium bowl. Mix well to combine and adjust the salt and dill to taste. Place in the refrigerator until ready to assemble the dip.


Place the minced purple onion in cold water for about 10 minutes. Then rinse and drain in a colander. Doing so will take away the bite out of the raw onions.

Final Dip Assembly

In a square glass container or in multiple shallow glass jars( I love Weck jars) assemble the dip as follows:
Layer 1: Hummus
Layer 2: Tzatziki
Layer 3: Chopped Cucumber
Layer 4: Chopped Tomatoes
Layer 5: Chopped(and pre-soaked) Purple onion
Layer 6: Pitted Kalamata Olives
Layer 7: Crumbled Greek Feta Cheese(or sub vegan cheese of your choice)

Nutrition Facts

Servings 0