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7-Layer Greek Meze Dip


A Greek version of the classic 7-layer dip that combines hummus, olives, grilled vegetables, tzatziki, bulgur, tomato salad, and feta cheese.

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  • 3 ounces feta cheese, crumbled, about 3/4 cup
  • 3 plum tomatoes, chopped
  • 1/4 cup mint, chopped
  • 3/4 cup parsley, chopped
  • 2 tablespoons red onion, finely chopped
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1/3 cup water
  • 1/3 cup bulgur
  • 1 tablespoon olive oil
  • salt to taste
  • 1/2 cup plain Greek yogurt
  • 1/2 cup cucumber, diced
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 small eggplant, sliced to 1/2-inch thick
  • 1/2 medium zucchini, sliced lengthwise to 1/2-inch thick
  • olive oil, to coat
  • salt and black pepper to taste
  • kalamata olives, pitted and coarsely chopped
  • 3/4 cup hummus, preferably roasted red pepper flavor


Servings 8
Preparation time 15mins
Cooking time 35mins


Step 1

You'll need a 2-quart bowl or small trifle dish for these dips. Scoop them out with a big spoon; each dip serves about 8.

Toss 3 chopped plum tomatoes with chopped mint and parsley, chopped red onion, olive oil and lemon juice.

Bring 1/3 cup water to a boil; add 1/3 cup bulgur, season with salt and simmer over low heat, covered, until tender, 10 minutes. Add 1 teaspoon olive oil and fluff with a fork; let cool.

Combine 1/2 cup each plain Greek yogurt and diced cucumber, 1 tablespoon each lemon juice and olive oil, and salt and pepper to taste.

Heat a grill pan or grill to medium-high heat. Cook eggplant and zucchini, turning until tender, about 8 minutes. Let cool; coarsely chop.

Layer all ingredients in the bowl, from bottom to top, in this order: hummus, olives, grilled vegetables, tzatziki, bulgur, chopped tomato salad, and feta.

Serve with pita chips.

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