My Big Fat Greek Layer Dip

By Katerina (Katina) Mountanos

My Big Fat Greek Layer Dip

Cook Time
1 hour

About this recipe:

We mixed in tzatziki, greek hummus, whipped feta, and tomato & cucumber salad to create an appetizer that seriously tastes as fresh as it looks.

For the Hummus & Tzatziki:

1 20 oz container of your favorite Hummus
1 20 oz container of your favorite Tzatziki

For the Whipped Feta:

8 oz. Greek feta, drained
2/3 cup full fat Greek yogurt, drained
3 Tbsp. Kosterina Extra Virgin Olive Oil + more for drizzling
2 tsp. honey
1 tsp. fresh thyme + more for garnish
1 tsp. dried oregano + more for garnish
1 tsp. kosher salt
1 tsp. fresh cracked black pepper

For the Tomato & Cucumber Salad:

1 lb. multicolored cherry tomatoes, quartered
½ English cucumber, peeled and diced into ¼ inch pieces
1 garlic clove, minced
1 small shallot, minced
1 tsp. kosher salt
1 tsp. fresh cracked pepper
1 tsp. Kosterina Greek Herb & Lemon Olive Oil+ more for drizzling
1 tsp. Kosterina Original Balsamic Vinegar + more for drizzling
½ cup crumbled feta (optional)
2 scallions, sliced thin on a bias (optional)
½ cup Kosterina Greek Herb Kalamata Olives

For the Air Fryer Pita Chips:

4 whole grain pita rounds
1/4 cup Kosterina Garlic Olive Oil
1/2 tsp. minced garlic
1/2 tsp. kosher salt

For the Hummus & Tzatziki:

1. First spread the hummus on the bottom of a glass bowl.

2. Next, spread the tzatziki on top of the hummus in an even layer.

For the Whipped Feta:

Spread the whipped feta on top of the tzatziki.

For the Tomato & Cucumber Salad:

Combine all the ingredients in a bowl and spoon it over the tzatziki.
Sprinkle the feta, scallions and olives over the salad and place the bowl on a large platter surrounded by pita chips.
Once the dip is assembled it can be served immediately or covered and chilled for up to four hours, until ready to serve.

For the Air Fryer Pita Chips:

Cut rounds in half and then into triangles.
In a measuring cup, mix the olive oil with the garlic and salt.
Place the pita pieces into a large Tupperware container and pour the olive oil mixture on top. Shake to evenly cover the bread.
Place in the Air Fryer at 350 degrees for 10 minutes.
Flip at the 5 minute mark.
Move to a baking sheet and allow the pita chips to cool completely.
Serve alongside the delicious dip and enjoy!

Author notes

Additional Topper Options: Combine ½ cup crumbled feta, 2 scallions, sliced thin on a bias, ½ cup Kalamata olives. Sprinkle the feta, scallions and olives over the salad and place the bowl on a large platter surrounded by pita chips. Once the dip is assembled it can be served immediately or covered and chilled for up to four hours, until ready to serve.