A Simple and Delicious Greek Dip Recipe

This Greek dip recipe combines the delicious flavors of both hummus and tzatziki in one easy layered appetizer. Hummus and tzatziki go together so well, especially with fresh cucumber, tomatoes, red onion, Kalamata olives, and salty feta cheese. Serve this hummus and tzatziki dip with fresh vegetable crudités, pita bread, or pita chips. You can also adjust the toppings to suit your family, leaving out the olives or anything else they do not enjoy.

Greek hummus and tzatziki layered dip topped with tomatoes, Kalamata olives, red onion, parsley, and feta.

Greek Dip Ingredients

You can use fresh or dried herbs in this recipe, but I recommend fresh parsley for the best flavor and color.

1 large English cucumber, seeded and cut in half
1 cup cherry or grape tomatoes, chopped
1/2 small red onion, thinly sliced
1 tbsp. extra virgin olive oil
3 tbsp. lemon juice, divided
1 tbsp. fresh oregano or 1 tsp. dried oregano divided
Salt and pepper, to taste

1 cup plain Greek yogurt, full fat
3 to 4 cloves garlic, minced and divided
1 tbsp. fresh dill or 1 tsp. dried dill
1 1/2 cups hummus
1/2 cup Kalamata olives, chopped
1/2 cup feta cheese, drained and crumbled
1/4 cup fresh parsley, chopped

My other half goes crazy over anything made with feta cheese, including Greek salad, spinach and feta pizza, and this Greek dip. As he eats it, he usually comments on how much he loves the extra tangy flavor feta adds. I hope your family enjoys this Greek dip as much as mine does.

Greek Dip Instructions

For best results, prepare the tomato cucumber mixture and the tzatziki sauce the night before. This gives the flavors a chance to combine. If making these two parts in advance, cover them and store them in the refrigerator until just before you’re ready to assemble the Greek dip. I think it’s a win-win that you can mix some of the layers the day before, because it makes the dip very simple to put together before serving.

Step 1: Prepare the Tomato Cucumber Mixture

Dice half of the English cucumber and add it to a large bowl with the tomatoes, red onion, olive oil, 2 tablespoons lemon juice, 1 clove of garlic, minced, 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 2: Make the Tzatziki Sauce

To prepare the Tzatziki sauce, remove the seeds from the second half of the cucumber. This eliminates the need to strain.

Removing cucumber seeds with a spoon for homemade tzatzik.

Once seeded, grate the cucumber and place it in a second bowl. Add the Greek yogurt, minced garlic, dill, remaining oregano, and lemon juice. Season to taste with salt and black pepper. Stir to combine, cover, and set aside until ready to use.

Step 3: Assemble the Greek Dip

Now that we have the tomato cucumber mixture and the tzatziki sauce we are ready to create the layered dip. I use store-bought hummus in this recipe as you can’t tell if it’s homemade with all the other flavours. And bought hummus makes for a very easy recipe.

Spread the hummus into a uniform layer on a small serving platter. Then build each layer a little bit smaller and narrower than the one before so you can see the layers.

Layered Greek dip with hummus, tzatziki, tomatoes, cucumber, Kalamata olives, red onion, and feta cheese.

Top the hummus with an even layer of your homemade tzatziki.

Drain the excess liquid from the seasoned tomato, red onion, and cucumber mixture. Once drained, place it on top of the tzatziki sauce.

Add the Kalamata olives, followed by the crumbled feta cheese and freshly chopped parsley. Serve immediately with vegetable crudités for dipping. We enjoy eating it with celery, carrots, sliced peppers, and cauliflower.

Greek dip with hummus and tzatziki topped with cucumber, tomatoes, feta, olives, and red onion.

This dip is also amazing served with pita bread, or even pita chips.

Easy to make Greek dip with hummus, tzatziki, red onions, cheery tomatoes and feta cheese crumbles served on a white platter with a granite counter backdrop.

Layers of hummus, tzatziki sauce, tomato, olives, and feta cheese on a white platter. An easy to make Greek dip served on a white plater with a light white granite background.

Greek Dip with Hummus and Tzatziki

A simple-to-make, delicious Greek dip featuring both hummus and tzatziki, along with olives, Greek yogurt, and parsley. It’s easy to prepare and full of fresh flavor.

Print Recipe

Prep Time 30

Ingredients

1 large English cucumber
1 cup cherry or grape tomatoes, chopped chopped
½ small red onion, thinly sliced sliced thin
1 tbsp. extra virgin olive oil
3 tbsp. lemon juice
1 tbsp. fresh oregano (or 1 tsp dried) divided
salt and pepper to taste
1 cup plain Greek yogurt I used full fat
3-4 cloves garlic (minced) divided
1 tbsp fresh dill (or 1 tsp dried)
1 ½ cups hummus
½ cup Kalamata olives chopped
½ cup feta cheese drained and crumbled
¼ cup fresh parsley chopped

Instructions

For best results, prepare the tomato-cucumber mixture and the Tzatziki sauce the night before. This gives the flavors a chance to combine. If making these two parts in advance cover and store in the refrigerator until just before your ready to assemble the Greek dip.

Tomato Cucumber Mixture

Dice one half of the English cucumber and add to a large bowl, along with the tomatoes, red onion, olive oil, 2 tablespoons lemon juice, 1 clove of garlic (minced), 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.

Tzatziki Sauce

Remove the seeds from half of the cucumber. Once the seed is removed place in a second bowl.
Add Greek yogurt, minced garlic, dill, remaining oregano and lemon juice. Season to taste with salt and black pepper. Stir to combine, cover and set aside until ready to use.

Assembling the Greek Dip

Spread the hummus into a uniform layer on small serving platter. Then build each layer a little bit smaller and narrower than the one before so you can see the layers.
Top the hummus with an even layer of your homemade tzatziki.
Drain the excess liquid from the seasoned tomato, red onion and cucumber mixture. Once drained place on top of the tzatziki sauce.
Add the Kalamata olives, followed with crumbled Feta cheese and fresh chopped parsley.
Serve immediately with vegetable crudités for dipping. We enjoy eating it with celery, carrots, sliced fresh peppers and cauliflower. This dip is also amazing served with pita bread, or even pita chips (Costco)

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