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Oct 19
32

Greek Layer Dip

Greek Layer Dip

Ready for a Mediterranean flavor explosion? I seriously want to eat this Greek Layer Dip every single day. It’s that good. Plus, it’s served cold, so it’s the perfect dip to make and bring to a potluck, holiday party or tailgating feast. It’s guaranteed to be a crowd pleaser and you get a hearty 1/3 cup serving for just 159 calories or 4 Weight Watchers points!

As some of you may already know, I’ve partnered with Sabra this year* to develop recipes as part of their 2014 Tastemakers Panel. I can proudly and honestly say that they make my absolute favorite hummus in some of the best and most creative flavors (they also make yummy guacamole, yogurt dips, salsas and other spreads such as my husband’s all-time favorite bruschetta), so it’s incredibly easy for me to come up with tasty recipes using their products.

Greek Layer Dip

For this recipe I used Sabra’s classic flavored hummus (chickpea with a bit of garlic and tahini), added a thick and creamy Feta cheese layer, and topped it with diced Mediterranean vegetables lightly tossed in a Greek vinaigrette. In the photos I actually put the hummus layer first, at the bottom of the dish, but in the recipe I recommend you use the Feta layer first since the hummus is easier to spread.

Feel free to serve this recipe with whatever dippers you like (pita chips, veggies, etc). To make my favorite Weight Watchers-friendly dipper, lightly mist the cut side of some sandwich thins with olive oil cooking spray and then sprinkle lightly with salt. Place the sandwich thin halves in the toaster oven and toast to your desired doneness. When finished, cut each sandwich thin half into 6 triangles. Each sandwich thin should give you 12 triangles.

Greek Layer Dip

*I have partnered with Sabra as part of their 2014 Tastemakers Panel. I have been compensated for my time commitment to work with their product, however my opinions are entirely my own and I have not been paid to publish positive comments. 

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Greek Layer Dip

Yield: 8 (1/3 cup) servings

Ingredients:

  • 6 oz crumbled Feta cheese
  • 2 oz 1/3 less fat cream cheese, softened to room temperature
  • 2 tablespoons nonfat plain Greek yogurt
  • 8 oz Sabra Classic Hummus
  • 1 ½ teaspoons olive oil
  • 2 teaspoons white wine vinegar
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon dried basil
  • 1/8 teaspoon oregano
  • 1/8 teaspoon mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • ½ cup diced cucumber
  • ½ cup diced grape tomatoes
  • 10 pitted Kalamata olives, diced

Directions:

  1. Combine the Feta*, cream cheese and yogurt in the bowl of a food processor and process until combined and smooth. Spread the cheese mixture evenly across the bottom of a 9-inch pie plate. Top this cheesy layer with the hummus and spread across evenly. (*I reserved a tiny bit of the feta to sprinkle over the top at the end)
  2. In a medium bowl, combine the oil, vinegar, garlic powder, onion powder, dried basil, oregano, mustard, salt and pepper and stir until well combined. Add the diced cucumbers, tomatoes and olives to the oil mixture and stir until well combined. Spread the tomato/cucumber mixture over the top of the hummus in the pie plate and serve.

Weight Watchers SmartPoints:
6 per (1/3 cup) serving (SP calculated using the recipe builder on weightwatchers.com)

Weight Watchers Points Plus:
4 per (1/3 cup) serving (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information:
159 calories, 7 g carbs, 1 g sugars, 12 g fat, 5 g saturated fat, 7 g protein, 2 g fiber (from myfitnesspal.com)

An Emily Bites Original

   
Yum

32 Responses to “Greek Layer Dip”

  1. #
    1
    Jamie — October 19, 2014 @ 7:57 pm

    I haven’t tried this recipe yet, but I will be making it to share with my very Greek family on Halloween before trick or treating! From the ingredients, I have no doubt it will become a favorite. I mean how can you go wrong with hummus AND feta cheese AND both of them together (I’m just saying)! 🙂
    Once again, thank you.

    • Emily Bites replied: — November 4th, 2014 @ 8:47 am

      Thank you, I hope your very Greek family approves! I agree, it’s hard to go wrong with these ingredients. Let me know how it works out!

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    CC — October 19, 2014 @ 11:48 pm

    I just want you to know how easy you make sticking to Weight Watchers. I can’t wait to try this dip, looks relish. I love this blog. LOVE! Thank you for your hard work!!

    • Emily Bites replied: — November 4th, 2014 @ 8:46 am

      Aw, thank you!! I hope you love this dip as much as I did. Thanks so much for your sweet comment 🙂

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    3
    Maggie — October 20, 2014 @ 8:29 am

    This looks really delicious, but I really don’t like chickpea hummus. Is there something else I can substitute for it? Thanks!

  4. #
    4
    leslie — October 20, 2014 @ 8:59 am

    A flavor explosion indeed! This would be a HIT at any party!

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    Mary — October 20, 2014 @ 9:17 am

    My husband and I are on a low sodium diet…any way to know the amount of sodium in this recipe (and others)? BTW…I love your recipes!!! 🙂

    • Emily Bites replied: — November 4th, 2014 @ 8:44 am

      Thanks Mary! I don’t personally calculate the sodium at this point, but myfitnesspal has an awesome recipe calculator where you can enter in the ingredients and calculate the nutrition information you’re looking for!

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    Anne-Marie @ This Mama Cooks! On a Diet — October 20, 2014 @ 10:05 am

    This looks delicious! This dip would also make a wonderful spread for sandwich wraps along with a little gyro meat. Mmmmm!

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    7
    Meredith H. — October 20, 2014 @ 10:09 am

    It’s too bad that you don’t credit other authors for this recipe. This is not an original recipe although you’ve made some tweaks.

    • Emily Bites replied: — October 20th, 2014 @ 10:14 am

      Hi Meredith, I’m sorry you would think that. I am diligent about crediting the sources I use, which you’ll see if you flip through my other posts. I brainstormed this recipe on my own or I certainly would have said otherwise (not trying to hide anything, adapting recipes from elsewhere is great!). If other people or bloggers have had similar ideas then it just a case of great minds thinking alike.

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    Gerry @ Foodness Gracious — October 20, 2014 @ 11:06 am

    I love this! I would go dip crazy for this 🙂

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    9
    naomi — October 20, 2014 @ 11:24 am

    These would be great for a party dip!

  10. #
    10
    Stephanie @ Back For Seconds — October 20, 2014 @ 11:56 am

    I could eat this whole dish of dip! Sabra hummus is the best! Pinned 🙂

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    Katrina @ In Katrina's Kitchen — October 20, 2014 @ 4:30 pm

    I think I would make a whole meal out of this! Wrap it up in a tasty pita and lunch is served! YUM! I am recently (this year) obsessed with Sabra.

  12. #
    12
    Lindsey | Cafe Johnsonia — October 21, 2014 @ 10:08 am

    I’d pretty much want to eat this every single day for lunch. I love, love, love Sabra hummus!

  13. #
    13
    Kristina — October 21, 2014 @ 11:40 am

    silly question – dried mustard seasoning or yellow mustard like you put on hot dogs?

    • Emily Bites replied: — October 21st, 2014 @ 12:22 pm

      Not silly! I used regular bottled mustard 🙂

  14. #
    14
    Lauren @ Healthy Delicious — October 21, 2014 @ 6:29 pm

    I love everything about this! there’s a Greek restaurant here that makes Greek nachos (top with gyro meat and call it dinner) but I haven’t made anything like it at home before. This is totally inspiring me to!

    • Emily Bites replied: — November 4th, 2014 @ 8:41 am

      Mmm, Greek nachos…

  15. #
    15
    Dorothy @ Crazy for Crust — October 24, 2014 @ 9:40 am

    What a fantastic way to doctor up hummus!

  16. #
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    Jackie — October 27, 2014 @ 11:27 am

    I made this twice last weekend. Sent it to a college football tailgate party and on a girl’s wine-tasting weekend. A big hit in both places.

    • Emily Bites replied: — November 4th, 2014 @ 8:33 am

      Glad to hear you loved it, thanks for letting me know! 🙂

  17. #
    17
    Nikki — October 27, 2014 @ 9:58 pm

    This was fantastic!

    • Emily Bites replied: — November 4th, 2014 @ 8:32 am

      Glad you loved it!

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    Kristine — March 20, 2015 @ 10:45 am

    I know you mentioned, above, that you used mustard in a jar – but do you use yellow mustard, Dijon, Spicy Brown?? I can’t wait to make this and I love the other viewers suggestions of piling this in a wrap with some Gyro meat. OMG!!

    • Emily Bites replied: — March 20th, 2015 @ 11:08 am

      I used yellow mustard because that’s what I keep on hand, but it’s only a small amount, so if you have a different kind, I’d use whatever. 🙂

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    mary — May 4, 2015 @ 11:23 am

    Looks delicious! Do you think this could be made a day or two ahead for a party? Thanks!

    • Emily Bites replied: — May 4th, 2015 @ 8:07 pm

      I wouldn’t put the whole thing together a couple days before, but you could prep most of it ahead. You can dice up the tomatoes, olives and cucumbers early and also make the feta layer mixture ahead of time. Then on the day of the party you can just spread the cheese layer and hummus layer in the dish, mix the dressing real quick and toss the diced veggies in it and sprinkle over the top. I’ve done that before and it makes it really simple day of – hope that helps!

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    Karen — May 25, 2015 @ 6:12 pm

    Huge hit with my family. Just tried this recipe for the first time yesterday. It was so easy to make and everyone enjoyed it. Thanks Emily!

    • Emily Bites replied: — May 27th, 2015 @ 6:23 pm

      I’m so happy it was a hit! Thanks so much for letting me know 🙂

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    Ava — July 19, 2016 @ 2:20 pm

    Thanks for this recipe, Emily! I made it a few months ago for a family cookout and everyone in my family devoured it! Even my boyfriend, who claims to hate cream cheese and Greek yogurt, was eating it all the way to the bottom. 🙂

    I was looking for a dip recipe for a party I have coming up, and I thought of this. I’m so glad I did! I’m sure my friends will love it just as much as my family did!

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