Greek Five Layer Dip.
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ingredients for bean dip.
bean dip in Blender.
cucumber and tomato in a bowl.
bean dip in shallow bowl.
Greek Five Layer Dip with pita chips.
Greek Five Layer Dip.

Greek Five Layer Dip

A lighter healthier salmon oscar recipe with all the same great flavors.
5 from 1 vote
Prep Time 10 minutes
Total Time 10 minutes
Course Starter
Cuisine Greek
Servings 2 Served
Calories 60 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 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 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 wedgesCooking spray


  • 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.


Calories: 60kcalCarbohydrates: 0.1gProtein: 8gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.04gCholesterol: 18mgSodium: 394mgPotassium: 88mgVitamin A: 391IUVitamin C: 3mgCalcium: 20mgIron: 0.3mg
Keyword appetizer, starter
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