Creamy Greek Dip

I wish I could take credit for this recipe.  It is that good.  My co-worker (who happens to be Greek!) brought this dip to one of our potlucks.  It literally was gone within minutes.  So many people have asked her for the recipe and this dip is such a hit everytime she makes it.  Not only is it delicious, but it is also fairly easy to make.  This Greek dip is absolutely is going on my list of appetizers to make over and over again!


1 container of hummus – original flavor

1 container of garlic hummus

1/2-1 cup of sour cream or Greek yogurt (I like sour cream because it is creamier)

1 pint of cherry or grape tomatoes

1 seedless cucumber

1 green onion

1 package of crumbled feta cheese

1 small jar of seedless Kalamata olives

1/8-1/4 cup olive oil

1 Tbsp oregano

Course sea salt

Mix both kinds of hummus with the sour cream and add in a single layer on the bottom of your dish.  Peel the cucumber leaving a few strips of the skin for color.  Quarter the cucumber lengthwise and chop into 1/4 inch pieces.  Add the cucumber on top of the hummus mixture.

Quarter the tomatoes and layer them on top of the cucumber and hummus.  Next, slice the green onions and add them to the dish followed by the container of feta cheese. Chop the olives into pieces and add on top.

Finish the dip with olive oil, oregano and salt to taste.

Serve the Greek dip with pita chips or bagel chips.  My favorite is to eat it with garlic bagel chips.

Thank you, Athina! 🙂




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