Whether you’re hanging out poolside at a summer barbecue, watching the big game with friends, or prepping for a holiday get-together, dips are a surefire hit on the appetizer table. A lot of people love making a version of taco dip, which is definitely one of my favorites. Why not mix it up with a Mediterranean Layer Dip instead? This can easily be gluten-free, which is often a consideration for some friends and family members. Pita is usually the perfect dipping tool, but keep it gluten-free by simply offering vegetable crudites.
Another nice thing is this dip requires no cooking on your part. Each batch serves 4 to 6 people, so consider doubling it if you have a lot of people digging in. You can make it in just 30 minutes. But if you at least make the tomato-cucumber mixture and the Tzatziki sauce the night before, you’ll guarantee a much better flavor combination. Just cover and refrigerate until ready to mix the next day.
Ingredients for Mediterranean Layer Dip
- 1 large seedless cucumber, peeled and cut in half
- 1 c. cherry or grape tomatoes, chopped
- 1/2 small onion, sliced thin
- 1 T. extra virgin olive oil
- 3 T. lemon juice, divided
- 1 t. garlic powder
- 1 T. fresh oregano (or 1 t. dried), divided
- Sea salt and black pepper to taste
- 1 c. plain Greek yogurt (full fat)
- 2-3 cloves garlic, minced
- 1 T. fresh dill (or 1 t. dried)
- 1 1/2 c. hummus, store bought or homemade
- 1/2 c. Kalamata olives, chopped
- 1/2 c. Feta, crumbled
- 1/4 c. fresh parsley, chopped
To serve: Vegetable Crudites (to keep it gluten free), pita chips (if not concerned with gluten-free)
How to Make Mediterranean Layer Dip
- Dice 1/2 of the cucumber and add to a large bowl, along with tomatoes, red onion, olive oil, 2 tbsp lemon juice, garlic powder, and 1/2 the oregano. Season with black pepper and salt to taste and stir. Cover and set aside.
- Prepare Tzatziki sauce by shredding remaining cucumber with a box grater and place in a separate bowl. Add Greek yogurt, minced garlic, dill, remaining oregano, and lemon juice, then season with salt and pepper to taste. Cover and set aside.
- Spread hummus on a small serving platter or 8″ x 8″ casserole dish.
- Top hummus with the Greek yogurt mixture (Tzatziki sauce) from Step 2.
- Use slotted spoon to drain mixture from Step 1 and then spread over the Tzatziki sauce.
- Add Kalamata olives, crumbled Feta, and chopped parsley.
- Serve immediately with vegetable crudites and/or pita chips for dipping.
