7 Layer Greek Dip

7 Layer Greek Dip


  • 1 English Cucumber, diced
  • 2 Roma Tomatoes, diced
  • 1 Small Purple onion, finely diced
  • 1 cup Kalamata whole olives, then pitted
  • ¾ Greek Sheep/Goat Milk Feta, crumbled


  • 1 ½ cups Cooked Chickpeas
  • 2/3 cup dried chickpeas
  • 2 tbsp Extra Virgin Olive Oil
  • ½ cup Sliced Yellow/Sweet Onion
  • 4 Cloves, Garlic, halved
  • 2 tbsp Fresh Lemon Juice
  • 2 tbsp Sesame Tahini
  • ½ tsp Sea Salt
  • ½ tsp Ground Cumin
  • ¼ tsp Ground Coriander
  • ¼ tsp Smoked Paprika
  • Extra olive oil and sea salt to taste

Tzatziki Sauce

  • ⅔ of an English Cucumber, grated
  • ½ cup Cashew milk Yogurt or Unsweetened Dairy-Free Yogurt of your choice
  • 1 cup Dairy Free Sour Cream
  • 4 Cloves Garlic, grated using a Microplane grater or Garlic Press
  • 1 ½ tbsp Fresh Lemon Juice
  • ½ tsp Sea Salt
  • Fresh or Dried Dill to taste.



  1. Soak your chickpeas overnight in water, drain, cover with water and bring to a boil then turn down the heat to low and simmer until soft. This should take about 2-3 hours. You want them to be soft. If they are not soft enough they will make your hummus mealy.
  2. Heat the olive oil in a small saucepan over medium-low heat. Add your onions, sprinkle with some sea salt and sauté for about 10 minutes. Add the garlic and sauté for another 2 minutes.
  3. Add prepared/canned drained chickpeas and the rest of the ingredients to a blender and blend for about 2 minutes or until you have a smooth dip. Add water if the hummus is too thick and drizzle with more olive oil. Set aside.

Tzatziki Sauce

  1. Place Grated Cucumber in your Bigger Better Nut Milk Bag, sprinkle with a little sea salt and place over a bowl to drain for at least 30-45 minutes. Squeeze out the excess moisture. It's important to get as much of the moisture out as possible or your sauce will be watery.
  2. Add grated cucumber, dairy-free yogurt and sour cream and the rest of the ingredients to a medium bowl.
  3. Mix well to combine and adjust the salt and dill to taste. Place in the refrigerator until ready to assemble the dip.
  4. Place the minced purple onion in cold water for about 10 minutes. Then rinse and drain in a colander. Doing so will take away the bite out of the raw onions.

Final Dip Assembly

In a square glass container or in multiple shallow glass jars, assemble the dip as follows:
Layer 1: Hummus
Layer 2: Tzatziki
Layer 3: Chopped Cucumber
Layer 4: Chopped Tomatoes
Layer 5: Chopped(and pre-soaked) Purple onion
Layer 6: Pitted Kalamata Olives
Layer 7: Crumbled Greek Feta Cheese(or sub vegan cheese of your choice)

Recipe and Image contributed by @therocksanddirtbakery

Ellie's Best

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