30 Minute Meals

7 Greek Layer Dip

A platter topped with creamy hummus, sliced tomatoes, olives, red onions, ground meat, crumbled cheese, and fresh herbs, arranged artfully on a white plate with a black rim. - 1

Prep

20 minutes

Cook

10 minutes

Yield

6 -8

🫒 Move over, taco dip! This Greek Layer Dip stacks homemade hummus, tzatziki, seasoned lamb, and colorful Mediterranean toppings for a show-stopping appetizer that’ll have everyone asking for the recipe!

Holy flavor explosion! This 7 Greek Layer Dip is a Mediterranean party in your mouth that’ll make regular layered dips look downright boring. Creamy homemade hummus, tangy tzatziki, and perfectly seasoned lamb come together in one glorious dish that’s perfect for parties, game days, or just because you deserve something ridiculously delicious.

❤️ Why You’ll Love This 7 Greek Layer Dip

Flavorful: Everyone loves a good dip, and this one delivers big, bold Mediterranean flavors!
Easy: Prepare your 7 Greek Layer Dip components ahead and assemble just before serving.
Crowd-Pleaser: Every layer brings a different aspect of Greek cuisine, creating a perfect bite.

🍲 Ingredients

Lamb – This protein-rich meat adds a savory, slightly gamey flavor that’s quintessentially Mediterranean. Seasoned with cumin and fresh herbs, the lamb layer provides both substance and traditional Greek flavor, making this dip satisfying enough to be a meal.

Chickpeas – The foundation of the creamy hummus layer, chickpeas are packed with protein and fiber. These nutritional superheros also contain impressive amounts of iron, phosphate, calcium, magnesium, zinc, and vitamin K. They’re known to help regulate blood sugar, support digestive health with their high fiber content, and may even help lower cholesterol levels.

A hand dips pita bread into a platter topped with hummus, ground meat, feta, tomatoes, olives, herbs, and olive oil. The colorful dish is served on a white plate on a table. - 3

👩‍🍳 How to Make 7 Greek Layer Dip

Lamb

Add olive oil to a frying pan and once hot, add the onions and saute until softened.
Add the ground lamb and saute until no longer pink, making sure to break the meat apart as you cook.
Then add the garlic, cumin, salt, pepper, parsley and lemon juice. Cook 2-3 more minutes until the lemon juice has evaporated and the mixture is fragrant.
Finally stir in the tahini and remove from the heat to cool.

Hummus

Save 3 tbsp of the aquafaba (liquid the chickpeas are stored in) and set aside. Then, rinse and drain the chickpeas and add them to the food processor.
Add the tahini, garlic cloves, lemon juice, salt, pepper and olive oil. Blend on high until almost completely smooth. Scrape the sides down as needed.
Next, slowly stream in the cold water and aquafaba and then add in the ice cubes. Blend on high until very smooth. Set aside.

Tzatziki

Combine all tzatziki ingredients in a bowl and mix to combine. Set aside

Assemble the dip

On a large serving plate spread the hummus as the first layer followed by the tzatziki. Next, spoon the cooked and cooled ground lamb over the tzatziki. Sprinkle the crumbled feta cheese over top of the lamb followed by the halved cherry tomatoes, olives and thinly sliced onion. Drizzle with olive oil and sprinkle over a big pinch of salt and ground pepper. Finish by garnishing with fresh dill and fresh mint leaves.Serve with fresh or toasted pita bread.

A platter topped with creamy dips, ground meat, sliced green and black olives, cherry tomatoes, red onion, and fresh herbs like mint and dill. - 4

🪄 Tips and Tricks

Texture: Allow the lamb to cool completely before assembling to prevent warming the tzatziki layer.
Preparation: Grate the cucumber for tzatziki in advance and let it drain thoroughly for the best consistency.
Shortcuts: If you don’t have time to make tzatziki or hummus, use 2-2½ cups of your favorite store-bought versions.
Assembly: Build the 7 Greek Layer Dip on a shallow platter with a slight rim to keep everything contained.

🗒 Variations

Make this 7 Greek Layer Dip your own with these simple variations:

Protein: Replace lamb with ground beef, turkey, or plant-based meat substitute for a different flavor profile.
Dairy: Use dairy-free yogurt in the tzatziki and vegan cheese to make this recipe lactose and dairy-free.
Toppings: Customize with your favorite Mediterranean ingredients – roasted red peppers, artichoke hearts, or cucumber slices all work well.

🗒 Best served with

Fluffy Greek Pita Bread Recipe
Homemade Vegan Herb & Cheese Crackers
Greek Fried Bread Stuffed with Cheese

A close-up of a Mediterranean-style dip topped with chopped tomatoes, olives, herbs, and grains, served on a white oval dish with a blurred background. - 5

👝 How to Store Leftovers

Store the components of your 7 Greek Layer Dip separately in airtight containers in the refrigerator for up to 3 days. For the best experience, assemble just before serving. An already assembled dip can be refrigerated for up to 24 hours, although the tzatziki may release some liquid.

🤔 Common Questions

Yes! You can make the tzatziki, hummus, and lamb up to 2 days in advance and store them in the fridge until you’re ready to assemble. Just add the final toppings right before serving for the freshest presentation.

Aquafaba is the liquid in canned chickpeas. It contains starches that help create an ultra-smooth, creamy texture for hummus.

The key is to squeeze the grated cucumber to remove as much excess moisture as possible. You can place it in a clean kitchen towel and twist to extract as much liquid as possible.

Absolutely! Omit the lamb layer entirely or replace it with seasoned lentils, roasted vegetables, or a plant-based meat alternative seasoned with the same spices.

The recipe includes a small amount of chili flakes in the lamb layer, but the overall heat level is mild. You can adjust the spice up or down according to your preference.

Pita chips, cucumber slices, bell pepper strips, carrot sticks, or even warm flatbread all make excellent dipping options.

A platter of hummus topped with ground meat, cherry tomatoes, sliced olives, red onions, tzatziki, fresh dill, and mint leaves, drizzled with olive oil. - 6

7 Greek Layer Dip

Video

Ingredients1x2x3x

For the lamb

1 tbsp extra-virgin olive oil
350 g ground lamb
1 small onion, diced
2 garlic cloves, minced
½ tsp ground cumin
2 tbsp fresh minced parsley
3 tbsp lemon juice
½ tsp kosher salt
¼ tsp ground pepper
2 tbsp tahini
¼ tsp chili flakes

For the hummus

540 ml can of chickpeas Save 3 tbsp of aquafaba (liquid in the chickpeas can) before you drain and rinse the chickpeas
6 tbsp tahini
2 large garlic cloves
juice of 1 lemon
1 tsp kosher salt
¼ tsp ground pepper
1 ½ tbsp extra-virgin olive oil
3 tbsp cold water
3 tbsp aquafaba
2 ice cubes

For the tzatziki

2 cups plain Greek yogurt
¼ cup fresh dill roughly chopped
3 garlic cloves, grated
1 tsp kosher salt
½ tsp ground pepper
3 tbsp lemon juice (about 1 small lemon)
1 english cucumber, peeled, grated and squeezed to remove any excess liquid
3 tbsp extra-virgin olive oil

For the toppings and serving

1/2-3/4 cup crumbled feta cheese
1 cup Cherry tomatoes, halved
½ cup Kalamata olives, halved
½ cup thinly sliced (on mandolin) red onion
2-4 tbsp fresh chopped dill
8-10 fresh mint leves
extra-virgin olive oil
salt and pepper
3-4 pitas for serving