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Layered Greek Hummus Dip

This easy layered dip makes a highly flavorful appetizer with pita or veggies - or a delicious add-on to grilled kebobs or falafel. Jam-packed with Mediterranean flavors and colors, it's always a hit!

Suggested pairing: A glass of chilled white wine - in this case we chose our Viognier/Roussanne blend Freyja

This is a super easy and flexible recipe. Feel free to substitute or leave out pretty much anything you wish and adjust amounts to what you have on-hand or to your tastes.


  • 1 1/2 c hummus, scratch made or store bought

  • 3/4 c tzatziki, scratch made or store bought

  • Extra-virgin olive oil for drizzling

  • 1 c or 1 English cucumber, finely diced

  • 1 c tomatoes - coarsely chopped (we used a multicolor blend of cherry tomatoes) and left to rest on paper towels to collect juices

  • 1/4 -1/3 c red onion, diced or sliced

  • 1/2 - 1c Feta cheese, crumbled

  • 1/2 - 3/4 c Kalamata olives, quartered lengthwise

  • 1/2 c toasted, salted pine nuts

  • An avenue for getting the dip into your mouth. We suggest: Pita bread (we grilled ours and sliced into 6 wedges), pita chips (we do not recommend a flavored chip since this dip has so much flavor), or crudité.


  1. Spread hummus in a layer across the bottom of a platter or shallow serving dish.

  2. Spread tzatziki over hummus. Drizzle olive olive over the top of both.

  3. Layer the following:

    1. Cucumber

    2. Tomatoes

    3. Feta

    4. Red onion

    5. Kalamata olives

    6. Pine nuts

  4. Serve with dip vessel of choice.

  5. Pour a glass of wine if you haven't already - and enjoy!

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