Mediterranean Seven Layer Dip With Hummus

This Mediterranean Seven Layer Dip is very easy to put together, makes a light and impressive party appetizer.

Today I’m sharing with you a recipe for mediterranean seven layer dip, which I made for a ladies night with my girlfriends.

This dip is inspired by one of my all time favorite salads : Mediterranean Salad With Spicy Roasted Chickpeas.

You can definitely tell I’m on a Mediterranean recipe kick lately.

That’s because as much as I like grilling in the summer, I also like to make simple appetizers like this one, which require minimal effort.

Grab some pita bread (chips or even regular bread) and this will make a light meal.

I’ve noticed that most of the Greek/Mediterranean dip recipes include a layer of Greek yogurt, but I never make it like that.

To me just a layer of hummus (like this Roasted Garlic and Lemon one) is just enough.

Then I added a layer of roasted red peppers, cucumbers, kalamata olives, crumbled feta cheese, tomatoes and chopped red onions and dill (red onions and dill=one layer!).

You can leave the dill out of switch it with chopped parsley.

You can definitely make the dip a few hours or a day in advance, but keep in mind that vegetables could get a little watery.

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5 from 1 vote

Mediterranean Seven Layer Dip With Hummus

This Mediterranean Seven Layer Dip is very easy to put together, makes a light and impressive party appetizer

Prep: 10 minutes mins

Total: 10 minutes mins

Servings: 6

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Ingredients 

1x2x3x

• ▢ 8-12 ounces hummus, (homemade or store bought)
• ▢ 3 large roasted red peppers, , chopped
• ▢ 1 large English cucumber, , peeled and chopped
• ▢ 1 cup pitted kalamata olives
• ▢ 1/2 cup crumbled feta cheese
• ▢ 1 cup grape tomatoes, , cut in half
• ▢ 1/2 medium red onion, , chopped
• ▢ 2 tbsp fresh chopped dill

For serving:

• ▢ pita bread, (or any bread), pita chips

Instructions 

• In a 8×8 inch Pyrex dish spread a layer of hummus.
• Top with layer of roasted red peppers, cucumbers, olives and feta cheese. Add tomatoes and top with onions and dill.
• Serve immediately or cover with plastic wrap and keep refrigerated for up to 2 days.

Nutrition

Calories: 143kcal, Carbohydrates: 10g, Protein: 5g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 11mg, Sodium: 888mg, Potassium: 262mg, Fiber: 3g, Sugar: 2g, Vitamin A: 510IU, Vitamin C: 13.4mg, Calcium: 106mg, Iron: 1.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer

Cuisine: Greek

Tried this recipe?Mention @cookinglsl or tag #cookinglsl!

More Mediterranean Recipes:

Mediterranean Salad With Spicy Roasted Chickpeas

Mediterranean Pizza With Feta Cheese

Mediterranean Rainbow Quinoa Salad