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This appetizer is bursting with all of the best Mediterranean flavors! Loaded Greek hummus dip combines a creamy spread with crunchy Greek salsa and plenty of salty toppings. Serve it with toasty baked pita chips!
Table of Contents
Homemade white bean hummus is the base for this loaded hummus dip. Spooned over the top is a light Mediterranean Pico made from fresh herbs, chopped tomato, and English cucumber — it really gives this appetizer a delightful freshness and beautiful color.
Topping it all off is a healthy sprinkle of crumbled Feta cheese, sliced Kalamata olives, and tangy capers. This incredible dish is the perfect party appetizer for the Super Bowl or any gathering with friends.
Why you’ll love this Mediterranean Hummus recipe!
Key ingredients & substitutions for Greek Hummus Dip
- Hummus — I used my own hummus made with cannellini beans instead of chickpeas, but any creamy hummus will do. In a pinch, grab a large container from the store to shave a few minutes off of your prep time!
- Fresh herbs — Italian flat-leaf parsley and mint leaves (or fresh dill) are essential for capturing that amazing herbaceous flavor. Remove the stems and pat the herbs dry, then use an extra sharp knife to prevent bruising them while you chop.
- Fresh veggies — Cherry tomatoes and English cucumber. If your veggies are extra juicy, you may want to pat them with a paper towel before mixing the pico. Too much liquid can cause the assembled dish to become watery the longer it sits.
- Feta cheese — No Mediterranean dip would be complete without this salty topping! Ricotta Salata is a good substitute if you want the same texture without as much salt.
- Kalamata olives — Find these in the deli section of your store, often as part of an olive bar. Black olives may also be used.
- Capers — These pack a punch of tangy flavor, so feel free to adjust the amount to your taste. They come in jars and are typically near the roasted red peppers and oil-packed sundried tomatoes.
- Homemade baked pita chips are the perfect way to enjoy this Greek layer dip. Slice pita rounds or smaller-sized naan into triangles with a pizza wheel. Brush with olive oil, sprinkle dried oregano over the tops, and bake until toasted and golden brown.
How to make layered this Greek dip
STEP 1 | Make the white bean hummus
Drain and rinse the cannellini beans. Add to a food processor with garlic cloves, fresh lemon juice, extra virgin olive oil, and Italian flat-leaf parsley and pulse until combined.
STEP 2 | Prepare the pico
Add freshly chopped and seeded tomatoes and English cucumber to a bowl with more parsley and chopped fresh mint leaves. Drizzle with a teaspoon of lemon juice and toss. This mixture should be refrigerated until you are ready to assemble the Greek salad dip.
STEP 3 | Layer the ingredients
Spread the hummus in a wide, shallow bowl. Spoon the pico onto the top of the hummus, using a slotted spoon if there seems to be a lot of liquid. Pile on the Feta cheese, Kalamata olives, and capers. Serve immediately with homemade pita chips or warm pita bread!
- Don’t want to slice the olives by hand? Pulse them a few times in the food processor instead. The presentation may not be as eye-catching, but the layered hummus dip will be just as tasty!
Frequently asked questions
You sure can! Cover tightly with plastic wrap and refrigerate, then add a drizzle of olive oil before digging in. It’s definitely best eaten fresh, but it was still pretty tasty the next day too. I wouldn’t recommend saving it for more than an extra day to be safe.
You could prepare the different layers as early as the night before and assemble just before serving. Keep everything in separate airtight containers in the refrigerator for freshness.
The baked pita chips will last for up to a week in a sealed Ziplock bag. Just be sure to cool them completely so they stay dry and crisp.
You can’t beat toasty homemade pita chips, but assorted crackers would be delicious as well! Even thick slices of bell pepper can be used to scoop up a delicious mouthful of this Greek hummus dip. If you like, add an extra drizzle of extra virgin olive oil just before serving.
Greek layer dip: behind the recipe
We made some Gyro Style Steak Sandwiches for Father’s Day a few years ago, so I was looking for other Greek-inspired dishes to complete the menu. For the appetizer, I decided to create something similar to a traditional Mexican Layer Dip but with Mediterranean flavors instead.
Let me tell you — it was an instant winner! The flavors are so incredible, and it has a wonderful combination of textures. You’ll want to make it again and again.
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Loaded Greek Hummus Dip with Toasted Pita Chips
- White bean hummus
- 3 cherry tomato seeded and chopped
- 1/2 cup English cucumber seeded and chopped
- 1 tablespoon Italian flat-leaf parsley chopped
- 1 teaspoon mint leaves chopped
- 1 teaspoon lemon juice
- 1/4 cup Feta Cheese
- 1/4 cup Kalamata olives sliced
- 1 teaspoon capers
Toasted Pita Chips
- 6 pita rounds or Naan bread
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Prepare a batch of white bean hummus and refrigerate until ready to assemble the dip.
- In a small bowl, gently toss together the tomato, cucumber, parsley, and mint. Drizzle with a teaspoon of lemon juice and toss again.
- When ready to assemble the dip, spread the white bean mixture in the bottom of a flat bowl or pie plate.
- Use a slotted spoon to layer the prepared Mediterranean Pico on top.
- Next, sprinkle with Feta Cheese, sliced Kalamata olives, and capers. Serve immediately with baked pita chips, crackers, or veggie sticks.
- Preheat the oven to 400 degrees.
- Cut each pita or naan in half and then into 8 wedges and arrange on a large baking sheet. Brush olive oil over the pitas pieces and sprinkle with the oregano.
- Bake for 8 to 12 minutes, until toasted and golden in color. Serve the pita toasts warm or at room temperature alongside the layered dip.
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.