Greek 7-Layer Dip

Greek 7-Layer Dip is a Mediterranean spin on the beloved, classic recipe, with layers of hummus, dill-infused Greek yogurt, tomatoes, cucumbers, black olives, red onion, and feta cheese!
Course Appetizer
Cuisine Greek
Keyword greek 7-layer dip
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 to 10 servings
Calories 191kcal
Author Samantha at Five Heart Home


Layer 1:

  • 1 can (15-ounces) refried black beans
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon dried basil
  • 1/8 teaspoon dried thyme
  • Salt & freshly ground black pepper to taste


  • 1 1/2 cups hummus store-bought or homemade

Layer 2:

  • 1/2 cup Greek yogurt
  • 1/2 cup sour cream
  • 2 tablespoons fresh minced dill
  • 1/2 tablespoon apple cider vinegar
  • 1/2 teaspoon garlic salt plus more to taste if desired
  • Freshly ground black pepper to taste

Layers 3-7:

  • 3/4 cup chopped tomato
  • 3/4 cup chopped cucumber
  • 1/2 cup sliced/chopped Kalamata olives OR a drained, 2.25-ounce can of sliced black olives
  • 1 to 2 tablespoons minced red onion
  • 1/4 cup crumbled feta cheese
  • Sprigs of fresh dill for garnish (optional)
  • Pita chips Homemade Pita Wedges, and/or raw veggies, for dipping


  • In a bowl, mix together the refried black beans, garlic powder, oregano, basil, thyme, salt, and pepper until well blended. Evenly spread the black bean mixture (or hummus, if using that instead) in the bottom of an 8- by 8-inch dish.
  • In another bowl, mix together the Greek yogurt, sour cream, fresh minced dill, apple cider vinegar, garlic salt, and pepper. Evenly spread over the black bean/hummus layer.
  • Cover and refrigerate for several hours to allow flavors to meld. In the meantime, chop the tomatoes, cucumber, olives, and red onion. Store in separate bowls or baggies and refrigerate until ready to serve the dip.
  • Just before serving the dip, transfer the tomatoes to a colander and drain well, then sprinkle them over the Greek yogurt/dill layer. Repeat this step with the cucumbers, making sure that as much water as possible has been drained away from them. Sprinkle the sliced olives, the diced red onion, and finally the crumbled feta cheese over the dip. Garnish with sprigs of fresh dill, if desired, and serve immediately with pita chips, homemade pita wedges, or raw veggies. Cover and refrigerate any leftovers.


I used about 1/2 of an English cucumber to yield 3/4 cup. If using a regular cucumber, you'll want to slice it lengthwise and scoop out the seeds with a spoon before chopping. You may also wish to sprinkle your chopped cucumbers with a little bit of salt to draw even more water out of them before popping them in the fridge to drain.


Calories: 191kcal | Carbohydrates: 18g | Protein: 9g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 756mg | Potassium: 366mg | Fiber: 7g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 4mg | Calcium: 102mg | Iron: 2.5mg