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Layered Greek Hummus Dip

Easy 7-Layer Greek Hummus Dip

Yield: 8 Servings as an appetizer
Prep Time: 20 minutes
Total Time: 20 minutes

Ingredients

  • 1 ½ cups hummus (see note), storebought or homemade
  • 1 cup plain Greek yogurt
  • Sprinkle of Greek or other herb seasoning (see note)
  • 1 to 1 ½ cups chopped baby spinach
  • 1 cup chopped roasted red peppers, or cherry tomatoes…or both!
  • ½ cup chopped cucumber
  • ½ cup crumbled feta cheese

Instructions 

  • Spread hummus on a plate or serving platter. Dollop the yogurt across the top and spread into a somewhat even layer (doesn't have to be perfect).
  • Sprinkle seasoning of choice (see note) lightly over the top of the yogurt.
  • Top with chopped spinach, roasted red peppers, cucumbers and feta cheese. Sprinkle additional seasoning over the top, if desired.
  • Serve immediately (can chill for an hour or so before serving but any longer and the yogurt will have a tendency to put off a bit of liquid/whey).

Notes

This Dip is Very Versatile: you could easily sub out the roasted red peppers for cherry tomatoes, baby kale instead of spinach, leave off ingredients you don't care for and add ones you love (think: olives, lemon zest, red onion, other veggies).
Hummus: I've made this with homemade hummus, and it's also crazy delicious with the roasted garlic hummus from Costco.
Feta: I highly recommend using block feta cheese if you can find it (crumble it yourself vs buying it already crumbled); it is so creamy and delicious. 
Seasoning: this quick appetizer really benefits from a light dusting of seasoning. I've used an Italian herb blend (yeah, yeah, not terribly Greek-ish in flavor, but it was delicious) and on another batch, I did a combo of coarse salt, coarse pepper, and garlic powder. A Greek seasoning would be phenomenal, too. The following info is also on my favorite feta dip post: I keep a simple homemade Greek seasoning in a repurposed spice jar in my pantry. I use this basic recipe on allrecipes.com, omitting the cornstarch, dialing down the cinnamon a bit (probably a heaping 1/2 teaspoon) and I don’t blend it – I just combine in the jar.
Serving: I don't recommend making this too far in advance (maybe just a couple of hours); the yogurt will give off liquid/whey as it sits, so I like to make and serve this within a few hours. A lot will depend on the thickness/brand of yogurt. 
Hummus: here is my favorite homemade version.