Greek Layered Dip


  • 1 container (16 ounces) hummus (plain, red pepper or garlic)
  • 1 container (12 ounces) tzatziki dip (I used Trader Joe’s version with the thin slices of cucumber)
  • 1 container (14 ounces) tabouleh salad
  • 1 container (6 ounces) feta cheese crumbles
  • 1/4 cup (or more depending on preference) sliced kalamata olives, optional


  1. Evenly spread the hummus into a 9-inch pie dish.
  2. Top with tzatziki dip, spreading it out evenly to cover the hummus.
  3. Add the tabouleh salad over the dip, again spreading it out evenly.
  4. Sprinkle the feta crumbles over the tabouleh salad.
  5. Evenly add the sliced olives on top.
  6. Refrigerate the dip for about one hour before serving.
  7. Serve with pita bread or chips, naan bread or other adequate dipping apparatus.

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