So everyone is familiar with 7 layer dip, that staple at every Superbowl party you’ve ever been to that’s loaded with beans and cheese and salsa and for some reason topped with black olives which are just terrible. Black olives aside though, 7 layer dip is usually delicious but, if you’re anything like me, are a stomach ache waiting to happen. That’s why I created my own, healthier spin on 7 layer dip with a Greek salad flair and made with tons of fresh veggies!
For the base layer of this dip, I have perfected a hummus recipe. I swear this hummus is perfect and so easy to make. The roasted garlic gives it a delicious flavor without being too strong, and the lemon juice compensates by adding a fresh tang.
Following the base layer, this dip is loaded with all of my favorite things, a cucumber tomato salad, kalamata olives, roasted red pepper and of course, the finishing touch, feta cheese.
Feta cheese is so good it should be illegal. It legit takes every dish over the top and this one is no exception. Of course I’m also extra so I top it with fresh mint, parsley and crushed pita chips. This dish is gorgeous, colorful, delicious and an actually healthy snack! Dig in friends.
Lots of Love,
Jackie
Greek Seven Layer Dip
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 12 servings 1x
- Category: Appetizer, Snacks
- Cuisine: Greek, Mediterranean, Vegetarian
Description
A healthy take on seven layer dip with a Mediterranean spin, creamy roasted garlic hummus topped with a cucumber tomato salad, olives, feta cheese and fresh herbs.
Ingredients
- 2 15 ounce cans chickpeas, drained and rinsed
- 2 tbsp tahini
- 1 head garlic
- 2 lemons, juiced
- 8 tbsp olive oil
- 2 tsp sea salt
- Toppings
- 2 beefsteak tomatoes, diced
- 2 cucumbers, diced
- 1 red onion, chopped
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 red peppers, roasted
- 15 pepperoncini, sliced
- 1 cup pitted kalamata olives, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley
- 1/4 cup fresh mint
- 1/2 cup crushed pita chips
Instructions
- To make the hummus, preheat your oven to 400 degrees. Cut the top off a head of garlic and place the garlic on a piece of aluminum foil cut side up. Drizzle with olive oil and salt and pepper, wrap in the foil and bake for 30 minutes. If you’re roasting your own red peppers as well, rub them with a small amount of olive oil and bake for 15 minutes while the garlic is cooking. Allow them to cool then peel them.
- Place the drained and rinsed chickpeas in a food processor and pulse until they’re broken up. Squeeze the roasted garlic out of the shell and add to the food processor. Add the tahini, lemon juice, olive oil and salt and blend on high until creamy.
- Spread the hummus evenly across the bottom of a large casserole dish. Combine the tomatoes, cucumber and red onion in a small bowl and toss in the olive oil and lemon juice. Spread the cucumber, tomato mix on top of the hummus.
- Slice the roasted red peppers and pepperoncinis and add them on top of the tomatoes and cucumbers. Next add the chopped olive and feta cheese. Top with the parsley, mint and pita chips. Serve with veggies and pita chips.
