Appetizer

Mediterranean Layer Dip Recipe

Mediterranean Layer Dip Recipe

Who doesn’t like an easy appetizer recipe? This Mediterranean Layer Dip Recipe is a quick & easy appetizer for any event or party. Your guest will love this super beautiful colourful dip.

Ingredients for this Appetizer :

  • 1 large seedless cucumber, peeled and cut in half
  • 1 cup cherry or grape tomatoes, chopped
  • 1/2 small red onion, sliced thin
  • 1 tbsp extra virgin olive oil
  • 3 tbsp lemon juice, divided
  • 1 tsp garlic powder
  • 1 tbsp fresh oregano (or 1 tsp dried), divided
  • Sea salt and black pepper, to taste
  • 1 cup plain Greek yogurt (full fat)
  • 2-3 cloves garlic, minced
  • 1 tbsp fresh dill (or 1 tsp dried)
  • 1 1/2 cup hummus, store-bought or homemade
  • 1/2 cup Kalamata olives, chopped
  • 1/2 cup Feta, crumbled
  • 1/4 cup fresh parsley, chopped

How to Make Mediterranean Layer Dip :

Step One:

Dice one-half of the cucumber and add to a large bowl, along with the tomatoes, red onion, olive oil, 2 tablespoons lemon juice, garlic powder, and half of the oregano. Season with salt and black pepper, to taste, and stir to combine. Cover and set aside until ready to use.

Step Two:

To prepare the Tzatziki sauce, shred the remaining cucumber with a box grater and place it in another large bowl. Add Greek yogurt, minced garlic, dill, and the remaining oregano and lemon juice. Season with salt and black pepper, to taste, and stir to combine. Cover and set aside until ready to use.

Step Three:

Spread the hummus into a uniform layer on a small serving platter (or in an 8” x 8” casserole dish).

Step Four:

Top the hummus with an even layer of the Greek yogurt mixture (Tzatziki sauce from Step #2).

Step Five:

Use a slotted spoon to drain excess liquid from the seasoned tomato, red onion, and cucumber mixture before spreading on top of the Tzatziki sauce.

Step Six:

Add the Kalamata olives, followed by the crumbled Feta and fresh chopped parsley. Serve immediately with vegetable crudités for dipping. Enjoy!

Planning Tip:

For best results, prepare the tomato-cucumber mixture and the Tzatziki sauce the night before to give the flavors a chance to combine. If preparing in advance, cover and store in the refrigerator until just before ready to use.

Serving Suggestions:

For a gluten-free presentation, You can serve this Mediterranean Layer Dip with sturdy vegetable crudités. If you are not strictly gluten-free, then you can serve with pita bread. Share with us what you preferred?

Other Dip Recipes –

Spinach Artichoke Dip – Spinach Artichoke Dip with Corn Tortilla Chips

Onion Dip recipe – Best Caramelized Onion Dip

More Recommending Appetizer Recipes –

Cucumber cups appetizer – Cucumber Cups with Whipped Feta and Dill

Garlic hummus recipe – Roasted Garlic Hummus

Party appetizer with dates – Bacon Wrapped Stuffed Dates

Mediterranean Layer Dip Recipe

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Appetizer Mediterranean
Serves: 6
Prep Time: 30 minutes Cooking Time: 0 minutes Total Time: 30 minutes

An easy very much beautiful appetizer recipe.

Ingredients

  • 1 large seedless cucumber, peeled and cut in half
  • 1 cup cherry or grape tomatoes, chopped
  • 1/2 small red onion, sliced thin
  • 1 tbsp extra virgin olive oil
  • 3 tbsp lemon juice, divided
  • 1 tsp garlic powder
  • 1 tbsp fresh oregano (or 1 tsp dried), divided
  • Sea salt and black pepper, to taste
  • 1 cup plain Greek yogurt (full fat)
  • 2-3 cloves garlic, minced
  • 1 tbsp fresh dill (or 1 tsp dried)
  • 1 1/2 cup hummus, store-bought or homemade
  • 1/2 cup Kalamata olives, chopped
  • 1/2 cup Feta, crumbled
  • 1/4 cup fresh parsley, chopped

Instructions

1

Dice one-half of the cucumber and add to a large bowl, along with the tomatoes, red onion, olive oil, 2 tablespoons lemon juice, garlic powder, and half of the oregano. Season with salt and black pepper, to taste, and stir to combine. Cover and set aside until ready to use.

2

To prepare the Tzatziki sauce, shred the remaining cucumber with a box grater and place it in another large bowl. Add Greek yogurt, minced garlic, dill, and the remaining oregano and lemon juice. Season with salt and black pepper, to taste, and stir to combine. Cover and set aside until ready to use.

3

Spread the hummus into a uniform layer on a small serving platter (or in an 8” x 8” casserole dish).

4

Top the hummus with an even layer of the Greek yogurt mixture (Tzatziki sauce from Step #2).

5

Use a slotted spoon to drain excess liquid from the seasoned tomato, red onion, and cucumber mixture before spreading on top of the Tzatziki sauce.

6

Add the Kalamata olives, followed by the crumbled Feta and fresh chopped parsley. Serve immediately with vegetable crudités for dipping. Enjoy!

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