Best 7 Layer Vegetarian Greek Dip Recipes

LAYERED GREEK DIP

Steps:

• Add cream cheese, lemon juice, Italian seasoning and garlic in a medium mixing bowl. Beat with an electric mixer until combined.
• Spread cream cheese mixture into a serving dish. Spread the hummus on top of the cream cheese mixture then top with the remaining ingredients.
• Cover and refrigerate for at least 2 hours and up to 12 hours. Serve with pita chips.

GREEK 7 LAYER DIP

Steps:

• In a shallow glass bowl or baking dish, begin layering in the ingredients in the following order: hummus, roasted red bell peppers, tzatziki, diced cucumbers, olives, feta and cherry tomatoes.
• Squeeze over the lemon juice and garnish with the parsley.
• Serve with the pita wedges.

7-LAYER GREEK MEZE DIP

Steps:

• For the bulgur: Bring 1/3 cup water to a boil in a small saucepan; add the bulgur, season with salt and simmer over low heat, covered, until tender, 10 minutes. Add the olive oil and fluff with a fork; let cool.
• For the grilled vegetables: Slice the eggplant and zucchini lengthwise 1/2 inch thick. Toss with olive oil and salt in a large bowl. Cook on a grill pan over medium-high heat, turning, until tender, about 8 minutes. Let cool, then coarsely chop.
• For the tomatoes: Toss together the tomatoes, mint, parsley, onion, olive oil and lemon juice in a medium bowl.
• For the tzatziki: Combine the yogurt, cucumber, lemon juice and olive oil in a small bowl. Season with salt and pepper to taste.
• Spread the hummus in the bottom of a 2-quart bowl or small trifle dish. Top with the chopped olives. Add the chopped grilled vegetables, then the tzatziki. Top with the cooked bulgur, then the tomato mixture. Crumble the feta in an even layer over the top. Scoop out the dip with a big spoon and serve with the pita chips.

7-LAYER VEGETARIAN GREEK DIP RECIPE - (4.5/5)

Steps:

• Shred the cucumber on a box grater, toss with a large pinch of salt and let drain in a strainer for 10 minutes. Squeeze out any remaining liquid. Mix the drained cucumber with the yogurt, olive oil, garlic and mint in a medium bowl Toss together the parsley, olives, lemon zest and scallions in a small bowl. Place the artichokes in a piece of cheesecloth or in a strainer and squeeze dry. Repeat with the peppers. Layer the dip in a medium 3-quart clear glass trifle bowl or your favorite small serving bowl. Spread out the artichokes on the bottom, then top, in even layers, with the cucumber-yogurt mixture, peppers, pita chips, hummus, feta and the olive-herb mixture. Wrap and refrigerate until chilled, at least 1 hour or overnight (if refrigerating overnight then top with the olive-herb mixture right before serving). Serve with pita chips.

7-LAYER GREEK DIP

Steps:

• Spread hummus evenly in a pie dish and sprinkle with Greek seasoning. Layer feta cheese over humus, breaking up any large pieces. Layer Kalamata olives and diced cucumber on top. Spread tzatziki sauce carefully on top. Top with tomatoes and green onions. Chill until ready to serve.