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.

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👩‍🍳 How to Make 7 Greek Layer Dip

Lamb

1. Add olive oil to a frying pan and once hot, add the onions and saute until softened.
2. Add the ground lamb and saute until no longer pink, making sure to break the meat apart as you cook.
3. 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.
4. Finally stir in the tahini and remove from the heat to cool.

Hummus

1. 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.
2. 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.
3. 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

1. 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.

🪄 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

👝 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

7 Greek Layer Dip

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🫒 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!

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Appetizer

Cuisine Greek-Inspired

Servings 6 -8

Calories 394 kcal

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Ingredients

  

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For the lamb

• 1 tbsp extra-virgin olive oil
• 350 g ground lamb
• 1 small onion, diced
• 2 garlic cloves, minced
• 1/2 tsp ground cumin
• 2 tbsp fresh minced parsley
• 3 tbsp lemon juice
• 1/2 tsp kosher salt
• 1/4 tsp ground pepper
• 2 tbsp tahini
• 1/4 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
• 1/4 tsp ground pepper
• 1 1/2 tbsp extra-virgin olive oil
• 3 tbsp cold water
• 3 tbsp aquafaba
• 2 ice cubes

For the tzatziki

• 2 cups plain Greek yogurt
• 1/4 cup fresh dill roughly chopped
• 3 garlic cloves, grated
• 1 tsp kosher salt
• 1/2 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
• 1/2 cup Kalamata olives, halved
• 1/2 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

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Instructions

 

For the 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.

For the 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.

For the 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.

Notes

• If you don’t have time to make tzatziki, use 2 1/2 cups of your favourite tzatziki.
• If you don’t have time to make hummus, use 2 – 2 1/2 cups of your favourite plain hummus.
• You can make this dip ahead of time by making the tzatziki, hummus and lamb and store in the fridge until ready to assemble. 

Nutrition

Calories: 394kcal | Carbohydrates: 21g | Protein: 17.8g | Fat: 27.3g | Saturated Fat: 8g | Polyunsaturated Fat: 3.7g | Monounsaturated Fat: 14.1g | Cholesterol: 41.2mg | Sodium: 641.5mg | Fiber: 3.2g | Sugar: 4.5g

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