7 Greek Layer Dip

A platter of hummus topped with ground meat, cherry tomatoes, sliced olives, red onions, tzatziki, fresh dill, and mint leaves, drizzled with olive oil.

🫒 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!

Course Appetizer

Cuisine Greek-Inspired

Keyword dip

Prep Time 20

Cook Time 10

Total Time 30

Servings -8

Calories 394kcal

Author Maria Koutsogiannis

Ingredients

For the lamb

1 tbsp extra-virgin olive oil
350 g ground lamb
1 small onion, diced
2 garlic cloves, minced
½ tsp ground cumin
2 tbsp fresh minced parsley
3 tbsp lemon juice
½ tsp kosher salt
¼ tsp ground pepper
2 tbsp tahini
¼ 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
¼ tsp ground pepper
1 ½ tbsp extra-virgin olive oil
3 tbsp cold water
3 tbsp aquafaba
2 ice cubes

For the tzatziki

2 cups plain Greek yogurt
¼ cup fresh dill roughly chopped
3 garlic cloves, grated
1 tsp kosher salt
½ 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
½ cup Kalamata olives, halved
½ 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

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.

Video

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