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7-Layer Dip 


With a homemade tzatziki dip as the base, this Mediterranean-inspired layered dip is served with oven-baked pita chips for the perfect appetizer.



Prep Time 20 mins prep  •  10 mins cooking time  •  30 minutes (+ 10 minutes standing time)


Serving Amount Serves 4 to 6


Dish Type Appetizer



  Mediterranean 7-Layer Dip





Layered Dip:

  • 1 cup (250 mL) packed grated cucumber
  • 1 tsp (5 mL) salt, divided
  • 1 cup (250 mL) Organic Meadow Whole Milk Greek Yogourt
  • 2 tbsp (30 mL) freshly squeezed lemon juice
  • 3 tbsp (45 mL) finely chopped fresh mint, divided
  • 1 tbsp (15 mL) finely chopped fresh dill
  • 2 cloves garlic, minced
  • 1/4 tsp (1 mL) black pepper
  • 2 tbsp (30 mL) finely chopped fresh parsley
  • 3/4 cup (175 mL) halved pitted kalamata olives
  • 1/3 cup (75 mL) finely diced red onion
  • 3/4 cup (175 mL) hummus
  • 1/3 cup (75 mL) chopped drained jarred pepperoncini chile pepper
  • 1 1/2 cups (375 mL) halved cherry tomatoes
  • 1 1/2 cups (375 mL) diced cucumber

Pita Wedges:

  • 1/4 cup (60 mL) Organic Meadow Cultured Butter, melted
  • 1 tsp (5 mL) dried oregano
  • 1/4 tsp (1 mL) garlic powder
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) black pepper
  • 4 Greek-style pita breads (7 inches/18 cm)



1. Layered Dip: In colander set over bowl, sprinkle cucumber with 1/2 tsp (2 mL) salt. Let stand for 10 minutes on the counter. Squeeze dry to remove excess moisture.

2. In medium bowl, stir together yogourt, cucumber, lemon juice, 1 tbsp (15 mL) mint, dill, garlic, remaining salt and pepper.

3. In small bowl, stir together remaining mint and parsley.

4. Pour half the tzatziki mixture into bottom of 9 x 7-inch (23 x 18 cm) serving dish. Layer on olives, onion, mint mixture, hummus, pepperoncini, tomatoes, cucumber and remaining tzatziki mixture. Cover and refrigerate until ready to serve.

5. Pita Wedges: Preheat oven to 400°F (200°C).

6. In small bowl, stir together melted butter, oregano, garlic powder, salt and pepper. 

7. Brush pitas with melted butter mixture. Cut each into 6 wedges. Arrange in single layer on 2 parchment paper–lined baking sheets.


8. Bake, flipping halfway through the cooking time, for 8 to 10 minutes or until lightly golden and toasted.


9. Serve dip with pita wedges.

Tip: Alternatively, assemble dip in shallow glass bowl or dish for a party presentation.






Products Used:

Organic Greek Yogourt

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Organic Meadow Cultured Butter

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