Were the ancient Greeks the true inventors of America’s favorite tailgate party food? Probably not, but this Greek style seven-layer dip is a delicious protein-packed, healthier riff on a game-day classic. It’s super-easy to make, and you can save even more time by substituting store-bought hummus for homemade — just be sure to pick a low-sodium brand.

Ingredients can be prepped the day before, stored separately and assembled right before serving. Be sure to drain any liquid that may have accumulated overnight. This recipe feeds a party but can be easily halved for a smaller group.


2 15oz cans of chickpeas, no salt added
1 clove of garlic
1 lemon, divided
2 cups non-fat Greek yogurt, divided
2 tablespoons tahini, optional
2 teaspoons fresh dill, optional
2 tablespoons red onion, finely minced
1 cup English (seedless) cucumber, diced
1 cup fresh tomato (seeds and liquid removed), diced
½ cup kalamata olives, pitted and chopped
½ cup feta cheese, crumbled


  1. Drain and rinse canned chickpeas. Add chickpeas, garlic, the juice of ½ a lemon, tahini (if using) and ½ cup Greek yogurt to the bowl of a food processor.

  1. Blend until completely smooth, stopping to scrape down the sides as needed. Refrigerate hummus until ready to use.

  1. In a small bowl, mix together 1 ½ cups Greek yogurt, juice of ½ a lemon, and 2 teaspoons fresh dill if using. Refrigerate until ready to use.

  1. On a large platter or in a 9 × 13 casserole dish begin layering the ingredients. Create a base by covering the bottom of the dish with a layer of hummus and then spread the prepared yogurt over top.

  1. Sprinkle red onions over the yogurt and continue to layer with cucumber, tomatoes, kalamata olives and feta.

  1. Serve with whole wheat baked pita chips.

Serves 16. Serving size: approximately ½ cup.


Calories 106 Total Fat 3 g
Saturated Fat 1 g Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g Trans Fat 0 g
Cholesterol 5 mg Sodium 154 mg
Potassium 175 mg Total Carbohydrate 12 g
Dietary Fiber 2 g Sugars 2 g
Protein 7 g