This Greek Layered Dip will quickly become your go-to summer potluck recipe! Whip up this super simple, whole food plant-based, and salt-free, oil-free, sugar-free dip in less than 20 minutes. The best part about this recipe is that there is no heat necessary, so your kitchen will stay nice and cool. Plus, you won’t have to worry about taking home leftovers!

This recipe was first debuted the Blank Canvas episode of our live cooking show where we made an Indian and Mexican version of this dip as well. We encourage you to get creative with this recipe and to make your own unique dip. But first, let’s get to making a delicious dip that will impress all your friends and family!

The first and most important step for this recipe is to prepare the hummus! It is so easy to make your own hummus at home that is free of all the salt and oil. We highly suggest using no-salt added chickpeas when making hummus from scratch. Preparing chickpeas from dry also works amazing for this recipe.

All you need to do is add chickpeas with a few other ingredients to a high-speed blender like a Vitamix for creamy hummus. A food processor will also work, but it is important to note it will not be as creamy. When blending the hummus, it is important to use the tamper to push the chickpeas into the blade. Once it is nice and creamy, spread the hummus evenly on a platter.

Now we need to dress this hummus up! We are going to prepare a Greek version of pico or should we say “Greeko.” Chop the cherry tomatoes, cucumber, and red onion into small bite sized pieces. Then all you have to do is combine the chopped ingredients with the parsley and lemon. Spread the Greeko on top of the hummus.

Next, drizzle on the WYW Balsamic Vinaigrette. You can also use any balsamic vinegar you have on hand. The best way to drizzle the balsamic is by putting it into a squeeze bottle. These bottles are great to have around for different dishes, especially if you are making something for an event or party. You can find them on here on Amazon or at most stores.

Last but definitely not least, sprinkle the fresh dill on top along with some WYW Stardust Salt Substitute for a salty flair without the sodium.

Enjoy this Greek Layered Dip with fresh veggies, crackers, or whole wheat pita. Everyone at the potluck will be blown away by this super simple and quick dip. Just remember don’t tell anyone that it is vegan or whole food plant-based, it is just a delicious Greek style hummus dip! If you make this dip or use it as inspiration to make your own unique dip, please share it with us in our Facebook Community or on Instagram!

wellyourworld.com

Greek Layered Dip

The perfect potluck dish!

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Ingredients:

• Hummus
• 1 15 oz. can chickpeas, drained
• 1 15 oz. can chickpeas, with liquid
• 2-3 garlic cloves
• 1 teaspoon cumin
• 2-3 tablespoons tahini
• 1 lemon, juiced
• 1 teaspoon WYW Stardust Salt Substitute

• Greeko
• ½ bunch curly leaf parsley, chopped
• ½ pint cherry tomatoes, quartered
• ¼ red onion, diced
• ½ cucumber, cubed
• ½ cup kalamata olives, sliced (optional)
• ½ lemon, juiced

2 tablespoons Well Your World Balsamic Vinaigrette

OR

2 tablespoons balsamic vinegar

1-2 tablespoons fresh chopped dill

1 tablespoon WYW Stardust Salt Substitute

Instructions:

To prepare the hummus, add all of the ingredients to a high-speed blender and blend until smooth, using the tamper to keep it all moving in the canister.

Spread the hummus evenly onto a large rectangular or oval platter.

To prepare the Greeko, add all of the ingredients to a mixing bowl and toss to combine. Spread the Greeko on top of the hummus.

Drizzle on the balsamic and sprinkle on the fresh dill along with the Stardust. Enjoy this dip with fresh vegetables, whole wheat pita, or crackers.