Nutrition: 60 Calories | 4g Net Carbs | 2.2g Protein | 3g Total Fat
Looking for a delicious and healthy appetizer? Try this Layered Mediterranean Dip with eggplant, garlic, lemon, tomatoes, cucumber, feta and Greek yogurt. It’s simple to make and fun to eat!!
Whether you’re having a party or having some appetizers for dinner, it’s always fun to try something new. Growing up it was our tradition to have appetizer dinner on Friday nights. While we don’t have appetizers for a meal every week in our house these days, appetizer night is always a favorite. There’s something fun about having a plate full of tasty snacking food that turns any night into a party.
This layered mediterranean dip is inspired by Mexican 7-layer dip. The Mexican classic is filled with fun, tasty layers, and so is this easy appetizer. The layered mediterranean version starts with a garlicky eggplant dip called baba ganoush that’s easy to make at home. (Check out the recipe here) Next comes creamy greek yogurt topped with delicately seasoned chopped vegetables. And the dish is finished off with crumbled feta cheese. This recipe is healthy, delicious, and simple to make. And because it’s easy to make ahead, it’s a perfect party appetizer too.
Baba Ganoush: Easy Eggplant Dip to Make at Home
The base of this flavorful layered mediterranean dip is a creamy, garlicky eggplant spread called baba ganoush. It is a delicious dip on its own to have with vegetables and crackers. Baba ganoush is really easy to make at home too. I made a whole post just about Baba Ganoush (Check out the recipe), but I’ll summarize it here. Basically, you roast eggplant and garlic in the oven until they’re soft. Then, you puree them with a few seasonings until you have a creamy dip. It truly is simple and delicious. If you’re not sure about the eggplant or short on time, you can always use hummus as the base of your dip. This dish can come together even quicker by using pre-made hummus instead. As a side note, baba ganoush is a great alternative to hummus for people who can’t eat beans.
Chop Up a Few Fresh Vegetables
The next layer to prepare for your mediterranean dip is filled with fresh vegetables. First, finely dice some vine-ripened tomatoes, and put them in a mixing bowl. Next, chop up some cucumber to add in.
The thin-skinned cucumbers work best for this recipe. Look for the small snacking cucumbers or english cucumbers at the grocery store. These varieties work best because the skin is easy to eat and the seeds are small, so there’s less prep work. If you can only find regular cucumbers, I recommend peeling them first. And, after cutting the cucumbers in half, scoop out the seeds with a spoon before dicing them.
The last thing to cut up is some green onions. You only need the green part for this recipe, so save the whites for later. Finally, add sliced olives to the bowl. I used sliced black olives because they’re my kids favorite. Kalamata olives would be great too. The kalamata olives have a more robust flavor compared to the milder black olives.
Here’s a quick video showing you how to seed a cucumber.
Season the Vegetables
After cutting up all the vegetables, it’s time to season them with some herbs and spices. So, gather up some dried Italian herbs, salt, garlic powder, onion powder and a lemon. You will only need the zest of the lemon for the vegetables. However, you can use the lemon juice in your baba ganoush, so save it for later. Season the vegetables with the seasonings and a drizzle of olive oil. Toss the vegetables gently, and set them aside to let the flavors combine.
Time To Layer
Now that your layers are prepared, it’s time to put it all together. Grab the dish you’d like to serve your dip in. A medium casserole dish would work great or a nice pie plate. First, spread out the prepared baba ganoush in an even layer on the bottom of the dish. Next, dollop some plain greek yogurt on top. Gently spread out the yogurt over the baba ganoush working slowly in a back and forth motion with a spatula.
Once the yogurt is evenly spread out in your dish, add the chopped vegetable mixture on top. Lastly, finish off the dip with crumbled feta cheese. I like to use tomato basil feta when I can find it. It adds even more flavor to this refreshing layered mediterranean dip. However, if you can’t find flavored feta, plain works great too. Cover the dip, and let it thoroughly chill in the refrigerator. It actually gets better when it sits, so it’s a great make-ahead dish for parties. But, if you can’t wait, you can eat it right away. Serve your layered dip with pita chips and cut vegetables for a delicious appetizer everyone will love.
Other recipes to check out: Easy BLT Dip with Grape Tomatoes and Kale, Buffalo Chicken Dip Recipe Franks Red Hot, and Make Ahead Shrimp Appetizers with Lemon, Dill and Cucumber
Easy Layered Mediterranean Dip with Baba Ganoush (Eggplant Dip)
An easy layered dip filled with mediterranean flavors from eggplant, garlic, lemon, tomatoes, cucumber, feta and Greek yogurt. It’s a simple and flavorful appetizer everyone will enjoy.
Total Time: 20 min
Prep Time: 20 min
- 2 1/2 Cups Prepared Baba Ganoush (Recipe Here)
- 1 Cup Plain Non-fat Greek Yogurt
- 2/3 Cup Chopped Tomatoes
- 2/3 Cup Chopped Cucumber (small, snacking cucumbers or English cucumber preferred)
- 1 small can (3.8 oz) Sliced Black Olives, drained
- 3 oz Crumbled Tomato-Basil Feta Cheese
- 1/4 Cup Chopped Green Onions
- 1 Tbsp Olive Oil
- 1 tsp Italian Herb Seasoning
- 1/4 tsp Salt
- 1/8 tsp Garlic Powder
- 1/8 tsp Onion Powder
- Zest of 1 Lemon, about 1 tsp
- Finely chop the tomatoes, cucumbers, and green onions, and put them in a mixing bowl. Add the drained olive slices, olive oil, Italian herbs, salt, garlic powder, onion powder and lemon zest to the bowl. Toss gently to combine and set aside.
- Spread the baba ganoush in a shallow dish 9″ by 9″ or similar. Spread the Greek yogurt evenly on top of the eggplant spread. Top the yogurt with seasoned vegetable mixture. Top the dish with the crumbled feta cheese.
- Serve immediately or refrigerate.
Yield: 24 servings, Serving Size: 1/4 Cup
Amount Per Serving: Calories: 60, Total Fat: 3g, Saturated Fat: 0.6g, Cholesterol: 1.6mg, Sodium: 150mg, Carbohydrates: 5.4g, Fiber 1.4g, Sugars: 2g, Protein 2.2g