Greek Layer Dip
This Greek Layer Dip is so delicious that it doesn’t even need seven layers. Four layers of fresh, colorful, Mediterranean-inspired ingredients are served in small mason jars for the cutest single servings.
Where are we at when it comes to food served in jars? I feel like recipes like mason jar taco salads, and food of all kinds served in mason jars, really, was peak 2014 on Pinterest.
Since I started this blog in 2013 and also happened to love mason jars, many of my early “popular” recipes were mason jar-based.
Trends come and go, and over time, people began replacing mason jars with other, more updated ways of packing their lunches.
But now that we’re hyper aware of germs, shared utensils and social distancing, maybe the time is right for jars to make a comeback?
I can make a pretty solid argument for jarcuterie being the new charcuterie board. And today, I’m doing away with layered dips in big communal baking dishes and serving them in individual jars instead.
Choose the meat you like best for this Greek layer dip:
However, lamb can be expensive, and there are lots of other substitutes that work just as well. My second choice for this Greek dip recipe would be ground beef.
And if you prefer poultry, ground turkey or chicken (I love ground chicken in my Greek chicken meatballs) would also work just fine. Once you add all the herbs and spices, any ground meat will be delicious in Greek layer dip.
Customize the yogurt in this Mediterranean dip to your tastes.
I use fresh mint in the yogurt dip layer when I have it growing in my garden (I also love it as a garnish for my orange glazed chicken).
But if you don’t have access to fresh mint for this Greek dip, dried mint works well, too! Instead of 3 tablespoons of fresh mint, I recommend just about 1 tablespoon of dried mint.
Other herbs that I like in the yogurt dip layer of this Greek layer dip are basil and oregano. Again, use 3 tablespoons of fresh herbs or 1 tablespoon of dried herbs.
You can even mix and match and use half mint / half oregano for an extra tasty yogurt. As long as it’s savory yogurt, you’re good to go!
Serve this Greek dip recipe with pita chips or crackers.
It’s tempting to just dig into these Greek dip jars with a fork, and if that’s what you want to do, by all means, go for it! But I also like offering crackers or pita chips alongside these Greek appetizer jars.
I most often just buy high-quality store-bought pita chips to serve with Greek layer dip. I live in an area with a large Middle Eastern population, so our grocery stores have LOTS of locally made pita chips!
If you’d like to try your hand at making pita chips at home to serve with Mediterranean dip, this recipe for homemade pita chips is easy and foolproof.
Do you want more layers in this Greek appetizer?
So the elephant in the room is that this Greek layer dip is only four layers, and not the traditional seven!
I was trying to just keep things simple, but if you’re a stickler for 7 layers, I pulled some ideas from my gyro pizza that will allow you to add three more layers to this Greek dip recipe quite easily:
- hummus – I would put this as the first layer, way in the bottom of this Mediterranean dip.
- kalamata olives – maybe put these before of after the tomatoes. Buy extra and make a batch of Mediterranean fried rice later in the week.
- crumbled feta cheese – right on top!
The ingredients for this Greek dip recipe can be prepped in advance.
If you’re serving these Greek dip jars for a party, but want to get the prep work done in advance, you totally can!
While I recommend to assemble these jars as close to the time you’ll be eating them as possible, you can prep the ingredients for them in the days before.
The meat can be cooked, cooled and kept in the fridge up to 2 days. The yogurt dip will keep in the fridge up to 3 days. Just give it a good stir before using.
The tomatoes and cucumbers can be chopped and kept in the fridge overnight until you’re ready to assemble your Greek layer dip jars.
- 1 tablespoon olive oil
- 1 pound ground lamb
- 1 teaspoon ground coriander
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper, divided
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1-1/4 cups Greek yogurt
- 3 tablespoons chopped fresh mint
- 1 pint grape tomatoes, halved
- 1 English cucumber, diced
- Pita chips, for serving
- In large skillet, heat oil over medium heat. Add lamb and cook 8 to 10 minutes or until lamb is cooked through, breaking up lamb with side of spoon. During last minute of cooking, stir in coriander, chili powder, cumin, salt, 1/4 teaspoon pepper, cinnamon and cloves. Let cool 10 minutes.
- Meanwhile, in medium bowl, stir together yogurt, mint and remaining 1/4 teaspoon pepper.
- Divide lamb between 6 pint-sized mason jars. Divide yogurt mixture over lamb. Top with tomatoes and cucumbers. Serve with pita chips.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 279Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 76mgSodium: 194mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 24g
Nutrition information does not include pita chips.