Greek Layer Dip is the "Snack of Summer" and ready to eat in minutes! It starts with a yogurt dill tzatziki base and is topped with every Mediterranean veggie you can think of! It's refreshing, nutrient packed, and exactly what you want on a hot, Summer day. Pair it with pita chips and watch is disappear. Plus, no cooking required!
I love all appetizers, but in the Summer, I want something light and fresh and this dip is just that! It's great for snacking at the pool or serve it at the family bbq.
Minimal effort and always a favorite!
For more Summer appetizers you'll love, try this Fried Pickle Dip, Street Corn Dip, Smoked Queso Dip, and Redneck Caviar.
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Why You'll Love This Recipe:
- Fresh & Healthy. Loads of fresh veggies on a layer of high protein yogurt dip with 14 grams of protein per ½ cup serving.
- Hydrating. This recipe is great to keep hydrated on a hot summer day with fresh, seasonal veggies.
- Quick and Easy. Takes about 15 minutes to make with no cooking required!
For more Mediterranean recipes, check out this Mediterranean Chopped Salad, Pearl Couscous Salad, Greek Bean Salad, and Mediterranean Yellow Rice.
Ingredients:
Greek Yogurt: Any brand of Greek yogurt will be great for this recipe, but I love the fage brand because it's super creamy. Make sure it's plain and either 0%, 1%, or 2% will be fabulous.
Lemon Juice: Make sure to use fresh lemon juice for the best taste. Bottled lemon juice is blah.
Olives: I recommend Kalamata for this recipe.
Mini Cucumbers: These are the Persian cucumbers, also called baby or mini cucumbers. I'm obsessed with the crisp taste and they aren't seedy or too watery. You can also use a half of a long English cucumber instead.
Pita Chips: I used the Stacy's Pita Thins and they were really good.
*Find the full recipe ingredients and quantities in the recipe card below.
Substitutions and Variations:
- Feel free to add any veggies or take any off.
- I've also seen people add a layer of hummus on top of the tzatziki. I don't like the weird color it makes so I stick with tzatziki, but it's an option.
- If you want more protein, add a layer of garbanzo beans (chickpeas), but make sure they are rinsed, drained and dried.
- If you need to use dried dill instead of fresh, reduce the amount to 1 and ½ teaspoons.
If you love Tzatziki Sauce, try these Greek Chicken Tzatziki Bowls, Cucumber Radish Salad, and Tzatziki Chicken Wraps.
How to Make Greek Layer Dip:
Step 1: In a bowl, combine greek yogurt, fresh dill, minced garlic, olive oil, ¼ cup grated cucumber, juice from ½ a lemon, and salt and pepper. Stir well to combine, then place the bowl in the fridge to cool.
Step 2: Chop up the toppings into small pieces (remove seeds from tomatoes and pepperoncini) and try to remove as much juices as possible. This will keep the tzatziki base from getting too watered down.
Step 3: Spread the tzatziki dip into the bottom of a pie plate or serving dish.
Step 4: Top with tomato, cucumber, red onion, roasted red peppers, pepperoncini and Kalamata olives. Sprinkle on feta cheese. Serve with pita chips and enjoy!
Expert Tips:
- Remove as much water as possible when washing the veggies. Also, dry the pepperoncini and olives off a bit.
- I like everything chopped really small so it's bite sized and easy to stay on the pita chips.
- This Dip is best served fresh. It starts to get watered down after a few hours in the fridge from the cucumbers, olives, pepperoncini, etc.
For more fresh Summer recipes, try this Crispy Rice Salad, Chicken Poke Bowls, and Cantaloupe Melon Salad.
More Summer Recipes To Try:
If you tried this Greek Layer Dip Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
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Recipe
Greek Layer Dip
- Total Time: 15 minutes
- Yield: About 2 cups tzatziki sauce with toppings 1x
Description
Greek Layer Dip is the"Snack of Summer" and ready to eat in minutes! It starts with a yogurt dill tzatziki base and is topped with every Mediterranean veggie you can think of! It's refreshing, nutrient packed, and exactly what you want on a hot, Summer day. Pair it with pita chips and watch is disappear. Plus, no cooking required!
Ingredients
Greek Tzatziki Base:
- 2 cups Plain Greek Yogurt (0,1 or 2%)
- 2 tablespoons fresh dill, stems removed and minced
- 2 garlic cloves, minced
- ¼ cup mini cucumber, grated or finely minced with no seeds or skin
- juice from ½ a lemon
- ½ teaspoon salt
- ⅛ teaspoon pepper
Dip Toppings:
- 2 mini cucumbers, chopped fine
- ⅓ cup red onion, chopped fine
- ½ cup roasted red peppers, chopped fine
- ⅓ cup pepperoncini, seeds, stems and juices removed and chopped
- 2 roma tomatoes, seeds removed and chopped fine
- ½ cup kalamata olives, pits removed and chopped in half
- ½ cup feta cheese crumbles
- Serve with Pita Chips
Instructions
- In a bowl, combine greek yogurt, fresh dill, minced garlic, olive oil, ¼ cup grated cucumber, juice from ½ a lemon, and salt and pepper. Stir well to combine, then place the bowl in the fridge to cool.
- Chop up the toppings into small pieces (remove seeds from tomatoes and pepperoncini) and try to remove as much juices as possible. This will keep the tzatziki base from getting too watered down.
- Spread the tzatziki dip into the bottom of a pie plate or serving dish.
- Top with tomato, cucumber, red onion, roasted red peppers, pepperoncini and Kalamata olives. Sprinkle on feta cheese. Serve with pita chips and enjoy!
Notes
- Remove as much water as possible when washing the veggies. Also, dry the pepperoncini and olives off a bit.
- I like everything chopped really small so it's bite sized and easy to stay on the pita chips.
- This Dip is best served fresh. It starts to get watered down after a few hours in the fridge from the cucumbers, olives, pepperoncini, etc.
- Prep Time: 10 minutes
- Fridge Time: 5 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: no cook
- Cuisine: Mediterranean
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