This Greek Layer Dip is a fresh and creamy recipe, which is made with a cannellini bean base and topped with classic Mediterranean flavors. It’s the perfect no-cook appetizer, ready in about 15 minutes.
Greek Layer Dip Ingredients
- 1 clove garlic, peeled
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- ½ cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- Kosher salt and freshly ground pepper
- 1 cup chopped cherry tomatoes
- 1 cup chopped mini cucumbers
- ½ cup chopped pitted Kalamata olives
- ½ cup crumbled feta
- 1 tablespoon chopped flat-leaf parsley
- 1 tablespoon chopped fresh dill
- Extra-virgin olive oil, for drizzling
How To Make Greek Layer Dip
- Make the White Bean Base: In a food processor, pulse the peeled garlic clove a few times. Add the rinsed cannellini beans, Greek yogurt, and lemon juice. Purée for about 1 minute, scraping down the sides as needed, until the mixture is completely smooth and creamy. Season to taste with salt and pepper.
- Layer the Dip: Spread the bean mixture onto a platter or into a shallow serving dish.
- Add the Toppings: Sprinkle the chopped cherry tomatoes and cucumbers over the bean base; season them lightly with a pinch of salt. Evenly scatter the chopped olives, crumbled feta, parsley, and dill over the top.
- Serve: Just before serving, drizzle with a good quality extra-virgin olive oil and a final sprinkle of freshly ground black pepper.
Recipe Tips
- How to get the smoothest base? For an ultra-creamy white bean dip, process it for a full minute or two. If it seems too thick, you can add a tablespoon of water or a little more olive oil to help it blend to a perfectly smooth consistency.
- Can I make this ahead of time? Yes, this is a perfect make-ahead party dip. You can prepare the bean base and store it in an airtight container in the refrigerator for up to 3 days. Chop the toppings and store them separately. Assemble the dip just before serving for the best results.
- Can I use a different kind of bean? While cannellini beans provide a lovely creamy texture, this dip is also delicious made with chickpeas (garbanzo beans) for a more traditional hummus-style base.
- How to get the best flavor? Let the prepared bean base sit in the refrigerator for at least 30 minutes before serving. This gives the garlic and lemon flavors time to meld and deepen.
What To Serve With Greek Layer Dip
This fresh and flavorful dip is perfect for a snack board or appetizer spread. Serve it with:
- Warm, soft pita bread or crispy pita chips
- Crunchy vegetables like bell pepper strips, carrot sticks, and celery
- Crackers or bagel chips
How To Store Greek Layer Dip
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Note that the chopped tomatoes and cucumbers may release some water over time, but it will still be delicious.
- Freeze: Freezing is not recommended for this recipe, as the texture of the fresh vegetables and the yogurt-based dip will become watery upon thawing.
Greek Layer Dip Nutrition Facts
- Calories: 150-200 kcal
- Fat: 10g
- Carbohydrates: 12g
- Protein: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. To make this dish fully vegan, simply substitute the Greek yogurt with a plain, unsweetened plant-based yogurt (like one made from soy, almond, or coconut) and use a vegan feta cheese alternative.
As written, this recipe is not spicy. It’s fresh, savory, and tangy. To add a bit of heat, you could add a pinch of red pepper flakes to the bean base.
Absolutely! Finely chopped red onion, sun-dried tomatoes, or a sprinkle of toasted pine nuts would all be delicious additions.
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Greek Layer Dip Recipe
Description
A fresh and easy no-cook dip with a creamy white bean and yogurt base, layered with classic Greek toppings like cucumber, tomato, olives, and feta.
Ingredients
Instructions
- In a food processor, purée the garlic, cannellini beans, yogurt, and lemon juice until completely smooth. Season with salt and pepper.
- Spread the bean mixture onto a serving platter.
- Top with a layer of chopped tomatoes and cucumbers.
- Sprinkle the olives, feta, parsley, and dill over the top.
- Drizzle with olive oil and a final crack of black pepper before serving.
Notes
- This is a perfect, quick appetizer for parties and get-togethers.
- For the best flavor, make the bean base at least 30 minutes ahead of time to let the flavors meld.
- Serve with plenty of warm pita bread or crunchy vegetables for dipping.
- The recipe is easily customized with your favorite Greek-inspired toppings.