This Greek-inspired hummus dip has 7 tasty layers and comes together in just minutes! Easy, healthy, and crazy delicious!
The first time I was introduced to kalamata olives was about a year and a half ago at my bestie cousin’s wedding in California.We ate at an Italian restaurant and our first course was a salad straight from heaven. I don’t remember a single other thing we ate that night. And that is including dessert, people. I don’t remember dessert. That never happens. I have a memory like a shark (is that a thing? it is now) and I’m addicted to sugar so you can see why something wild must have happened in order for me to forget what kind of dessert was served.
That Greek-inspired salad was unbelievably good. When the entree was served, I did a fantastic job of ignoring it and devoting my entire attention to the salad. I’ve never been a fan of olives because they have a metallic taste I’ve never cared for. But the kalamata olives on that salad were were rocking my world. A little bit briny and extra salty… I could eat those things like candy. The moment I got home I bought a bottle and I’ve kept them stocked in my fridge ever since. They’re my favorite part of this 7 Layer Greek Hummus.
This is the ultimate party dip. Healthy and bursting with flavors. I took this to my inlaws for a get together recently and it was devoured before dinner even started. It’s that good. Even hummus-hesitants will be gobbling down this dip!
Plus it comes together so quickly and can be made ahead. 7 Layers of amazingness + 5 minutes prep = best. dip. ever. Take this to your next big family event, or just whip it up and keep it in the fridge all week long for snacking – either way it’s sure big a huge hit at your house!
7 Layer Greek Hummus
- 8 ounces cream cheese (I use reduced fat)
- 1 tablespoon lemon juice
- 3 tablespoons minced garlic (or garlic powder)
- 1 teaspoon Italian seasoning
- 8 ounces traditional hummus, homemade or store-bought
- 1/2 red onion, diced
- 1 large tomato, diced
- 1 medium cucumber, diced
- 1/3 cup kalamata olives*, sliced
- 1/3 cup crumbled feta cheese
- optional: 1/4 cup sliced green onions
- homemade (recipe below) or store-bought pita chips for serving
- 4-5 round Greek-style pitas (or other round pitas)
- 2 tablespoons olive oil
- 2 tablespoons Italian seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- In a small bowl combine cream cheese (if chilled, you might want to soften it slightly by putting it in the microwave for a few seconds), lemon juice, garlic, and 1 tablespoon Italian seasoning and whisk to combine. Spread mixture in the bottom of your serving dish.
- Spread hummus on top of cream cheese mixture. Top with tomatoes, cucumbers, onions, and feta cheese. Sprinkle green onions on top if desired. Cover and chill at least 1 hour before serving.
- Preheat oven to 325. Use a pizza cutter to slice the pitas into triangular wedges. Place all pita wedges in a zip lock bag with olive oil. Seal bag and shake to coat.
- Spread pita wedges in one layer onto a large baking sheet. Sprinkle with 2 tablespoons italian seasoning, salt, and pepper. Bake 8-10 minutes until pita wedges are crispy. Remove from oven and allow to cool completely.