I’m going a little crazy for feta, tzatziki and all things Greek lately.
Have you noticed? Probably not — I tend to fly under the radar. Still, I keep finding myself reaching for anything with feta. Maybe I was Greek in a past life: I can picture myself on a sunlit beach with a dark, Adonis-like companion, sipping wine and digging into baklava with a sand shovel. Admittedly, that daydream is not so different from curling up on a couch in suburban Pennsylvania with my red-headed husband and watching Despicable Me.
Hello, you big bowlful of deliciousness.
I have a real problem: I can’t stop making the creamy feta. It shows up in my refrigerator almost every week because it’s perfect as a snack, on sandwiches or bagels, and, frankly, on everything.
Bulk feta can be pricey at my local store, and buying multiple blocks each week adds up. So how does a feta fanatic justify the expense? Buy even more and build a show-stealing dip layered with olives, artichokes, hummus and that marvelous feta. Over Memorial Day weekend my aunt made a layered Greek dip that stuck with me, and once the feta habit kicked in I suddenly had what felt like thirteen pounds of layered dip in the fridge. Help!
So I made a giant, shareable version: Seven Layer Greek Dip. It’s easy to build, customizable, and great for parties, picnics or a simple weeknight snack.
Seven Layer Greek Dip
Makes one large bowlful; serves 10 or more
- 1 1/2 cups hummus (your favorite flavor)
- 1 15-ounce can kalamata olives, drained and chopped
- 1 15-ounce can artichoke hearts, drained and chopped
- 1 large tomato, chopped
- 1/2 large cucumber, peeled and chopped
- 1 batch creamy feta (or about 4 ounces plain feta, crumbled)
- 1 1/3 cups Greek yogurt
- 3 tablespoons fresh dill, chopped
- 1 teaspoon olive oil
- 3 tablespoons extra chopped cucumber
- 1 garlic clove, minced
- Salt and pepper to taste
Start by preparing the creamy feta if you plan to use it, and set it aside. In a bowl, mix the Greek yogurt with dill, minced garlic, the 3 tablespoons of chopped cucumber, olive oil and a pinch of salt and pepper to create a quick tzatziki-style layer.
Choose a large shallow bowl or platter and begin layering: spread the yogurt-dill mixture first, then add a layer of chopped kalamata olives, followed by hummus, chopped artichokes, the creamy feta or crumbled feta, and finally the chopped tomato and cucumber. Season the fresh tomato and cucumber with a little salt and pepper for extra flavor. You can rearrange the layers or add ingredients you enjoy—roasted red peppers, sliced scallions or crumbled feta shards work well. Serve with pita chips, fresh pita wedges, or use the dip as a flavorful sandwich or wrap spread.
If you want a heartier version, browned ground lamb seasoned with oregano and garlic can be added as an extra layer for a meaty twist.
P.S. This dip feels genuinely wholesome: yogurt, veggies, olives and feta make a satisfying, flavorful combination. Buy a couple of bags of pita chips and prepare to devour them—trust me, you’ll want both bags.