I’ve got a yummy and healthy dip that I often have for lunch or dinner. My Greek Five Layer Dip is meant to be an appetizer, but I often substitute it for lunch…I love it!
When I think healthy, delicious, fast and easy, this is one of the first recipes that pops into my head. I first made it as an appetizer for friends, but it quickly turned into one of my go to meals when I don’t want to turn on the oven (think hot summer days), or I’m in a rush. I almost always have all these ingredients in the house and lets face it, everyone loves a good dip.
This five layer dip loads up on the veggies, good fats (olive oil and kalamata olives) and uses light feta cheese. I make my own baked pita chips from these great low-carb, whole grain pita breads I buy (Joseph’s flax, oat bran & whole wheat pita bread) at my local Ralph’s grocery store. To all my weight watcher friends, each one is only one point and I get 6 pita chips from each!
What are the ingredients in this five layer dip?
I start with a creamy bean and low fat Greek yogurt base that has been flavored with olive oil and garlic. It all gets whipped up in a food processor so it is smooth and creamy.
That is spread in a shallow bowl and I top it with typical Greek flavors like chopped tomatoes, cucumbers, kalamata olives and feta cheese. I spread chopped dill and parsley on top and I’m done.
What kind of beans can I use in this Greek dip?
I have used both cannelini beans and northern white beans in this five layer bean dip and it comes out great when I use either one.
Can you use other herbs in this 5 layer dip?
You could absolutely use other herbs to make this dip. Fresh or dried oregano would work great.
Can I make this ahead of time?
You can absolutely make the bean and yogurt dip ahead of time. Just keep it covered in the fridge for up to 3 days. I think the veggies should be chopped fresh and be sure to let the tomatoes drain so you don’t have a ton of liquid sitting on top of the bean mixture.
What else can I serve this with?
You can serve this five layer bean dip with crackers and cut vegetables. Carrots, celery, bell pepper strips, broccoli florets and radishes would all be good.
To get started with the recipe, in a food processor, pulse garlic until it is finely chopped. Add the beans, yogurt, one teaspoon of olive oil and lemon juice and puree until smooth. Scrape the sides of food processor and process for another 30 seconds. Season with salt and pepper to taste.
Place your strained tomatoes and cucumbers in a small bowl. Drizzle with the remaining teaspoon of olive oil and season with salt and pepper. Toss gently to coat.
Spread the bean mixture onto a platter or into a shallow bowl. Top with the tomatoes and cucumber. Scatter the olives and feta on top of the tomatoes and cucumbers. Finish by scattering the chopped herbs over the top. Grind some fresh pepper and sprinkle some salt over the entire dip.
Cut each pita into six wedges. Place them on a parchment lined baking sheet. Spray with cooking spray and sprinkle with salt. Place under the broiler for 45 seconds – 1 minute, turn the wedges over and toast on the other side until golden, another 45 seconds.
Serve the dip with the pita chips and enjoy!
If you like this dip, and I know you will, be sure to try some of my other favorite dips like:
Greek Five Layer Dip
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 small clove garlic, peeled
- 1 (15-ounce) can cannellini beans or white northern beans, drained and rinsed
- ¼ Cup fat-free Greek yogurt (Fage is a favorite)
- 2 Tbsp. olive oil, divided
- 1 Tbsp. fresh lemon juice
- Kosher salt and freshly ground pepper
- 1/2 Cup chopped fresh tomatoes (any type, drained in a mesh strainer)
- 1/2 Cup chopped cucumbers, peeled and seeds removed
- ¼ Cup chopped pitted Kalamata olives
- 1/4 Cup crumbled low fat feta cheese
- 1 Tbsp. chopped Italian parsley
- 1 ½ Tbsp. chopped fresh dill, plus sprigs to garnish
- 2 Whole wheat pitas, cut into wedges
- cooking spray
Instructions
- In a food processor, pulse garlic until it is finely chopped. Add the beans, yogurt, one teaspoon of olive oil and lemon juice and puree until smooth. Scrape the sides of food processor and process for another 30 seconds. Season with salt and pepper to taste.
- Place your strained tomatoes and cucumbers in a small bowl. Drizzle with the remaining teaspoon of olive oil and season with salt and pepper. Toss gently to coat.
- Spread the bean mixture onto a platter or into a shallow bowl. Top with the tomatoes and cucumber. Scatter the olives and feta on top of the tomatoes and cucumbers. Finish by scattering the chopped herbs over the top. Grind some fresh pepper and sprinkle some salt over the entire dip.
- Cut each pita into six wedges. Place them on a parchment lined baking sheet. Spray with cooking spray and sprinkle with salt. Place under the broiler for 45 seconds – 1 minute, turn the wedges over and toast on the other side until golden, another 45 seconds.
- Serve the dip with the baked pita chips on the side.
