This Easy Layered Mediterranean Dip with Feta Whipped Yogurt is the perfect appetizer when you want something fresh, flavorful, and ridiculously easy to throw together. It's made with creamy whipped feta yogurt, buttery Castelvetrano olives, tangy sun-dried tomatoes, fresh herbs, and plenty of lemon. Serve it with a big bag of pita chips or crackers, and watch it disappear!
Why You'll Love It
If there's one thing I love, it's an easy appetizer that looks like you spent way more time making it than you actually did. And this easy layered Mediterranean dip is exactly that!
Instead of the usual layers of hummus, chopped vegetables, and feta, we're doing something a little different. Think fluffy whipped feta yogurt topped with a chunky, flavor-packed mixture of sun-dried tomatoes, buttery green olives, fresh dill, chives, and lemon zest.
It's got all those traditional Mediterranean flavors that we know and love, but with a completely different flavor and texture than your typical Greek layer dips.
And the best part? The bottom layer is made right in the y7ogurt tub! I just scoop out a little yogurt to make room, add my feta, lemon juice, olive oil, and salt, then blend everything until it's creamy and fluffy. Fewer dishes to wash? Yes please!
For the base, we're using a full fat greek yogurt. It creates a lighter, tangy base that pairs perfectly with the rich sun-dried tomato oil and salty olives.
As a former professional chef, I'm always looking for ways to get the best flavors out of a handful of fresh ingredients. This Mediterranean feta dip is a perfect example of how good quality ingredients can do most of the work for you.
It's the perfect dip for family gatherings, holiday parties, or any time of year when you need an easy appetizer that feels a little fancy. And since there's no cooking involved, it's one of those party dips you can whip up in minutes.
Ingredients & Substitutions
This easy dip recipe is all about combining a few simple grocery store staples with fresh herbs and bright Mediterranean flavors. Here's everything you'll need to make it, along with some easy swaps if you're working with what you've already got.
- Stonyfield Organic Yogurt: This is the creamy base of our dip! I use regular plain greek yogurt, for a light, tangy whipped texture. You could substitute plain yogurt for a thinner consistency, but I love the way regular greek yogurt blends with the feta.
- Feta Cheese: Half a block of feta cheese is my favorite because it blends beautifully into the yogurt mixture. Pre-crumbled feta will also work, although it can be a little drier and may need extra blending.
- Lemon: Fresh lemon juice adds brightness to the whipped yogurt, while the zest brings fresh Mediterranean flavor to the olive topping. I recommend using fresh lemon rather than bottled juice.
- Olive Oil: Just a little good quality olive oil helps create a smooth, creamy base. Extra virgin olive oil is my go-to for this Mediterranean appetizer.
- Salt: A pinch helps balance the tanginess of the yogurt and feta. Start small since the feta is already salty.
- Sun-Dried Tomatoes: Use a jar of sun-dried tomatoes packed in oil, and don't drain them! That flavorful oil becomes part of the topping and makes everything extra delicious. I prefer these over fresh tomatoes because they're more concentrated and won't water down the dip... but roma tomatoes will also work if you're into that!
- Castelvetrano Olives: These buttery green olives are one of my favorite ingredients! They're mild, rich, and not overly briny. Kalamata olives are a great substitute if you prefer something saltier and more intense. You'll def want to drain these!
- Fresh Dill: Adds a fresh, herby flavor that really makes this dip pop. Fresh herbs work best here, but you could also use parsley if needed.
- Fresh Chives: Give the topping a mild onion flavor without overpowering everything. Finely chopped green onions or even finely chopped red onions are an easy substitute.
- All-Purpose Seasoning: A pinch brings everything together. You can also use a little garlic powder, black pepper, or a touch of garlic if you prefer.
- Optional Additions: Although I love this Mediterranean dip exactly as it is, you can absolutely make it your own! If you want more fresh veggies, try adding finely chopped English cucumber, cherry tomatoes, grape tomatoes, or sweet bell peppers. A little pickled red onion would also be delicious if you love extra tang. You could even add chopped artichoke hearts or roasted red peppers for another layer of flavor. Just keep in mind that juicy fresh tomatoes and cucumbers can release moisture, so I'd add those right before serving.
How to Make Easy Layered Mediterranean Dip
This layer dip recipe couldn't be easier, and there's absolutely no cooking involved! All you need is a mini food processor or immersion blender, a medium bowl, and a pretty serving dish to bring everything together.
- Make Room in the Yogurt Tub: Open your container of yogurt and remove one large spoonful to create a little extra space for blending. Save that spoonful for another use.
- Whip the Feta Yogurt: Add the feta cheese, juice of half a lemon, olive oil, and a pinch of salt directly to the yogurt tub. Using an immersion blender, blend until the yogurt mixture is smooth, creamy, and fluffy. If you don't have an immersion blender, transfer everything to a food processor and blend until smooth.
- Prepare the Olive Topping: In a medium bowl, combine the sun-dried tomatoes along with their oil, drained Castelvetrano olives, lemon zest, all-purpose seasoning, fresh dill, and chopped chives. Stir everything together until well combined.
- Assemble the Dip: Spread the whipped feta yogurt across the bottom of your serving dish or platter, creating a thick, creamy bottom layer. Spoon the olive and sun-dried tomato mixture evenly over the top.
- SERVE: Serve immediately with pita bread, baked pita chips, whole wheat pita chips, crackers, or fresh vegetables. I especially love it with crunchy cucumber slices and warm pita!
- SAVE: If you have leftovers, transfer the dip to an airtight container and refrigerate for up to 3 days. Cover tightly with plastic wrap if storing it in the original serving dish. Give it a gentle stir if any liquid separates before serving.
Tips for the Best Mediterranean Feta Dip
The secret to this easy appetizer is letting the ingredients shine without overcomplicating things.
- First, don't skip the oil from the sun-dried tomatoes. It's packed with flavor and creates a delicious dressing for the olives and fresh herbs.
- Second, make sure you're using good quality feta. Since there are so few ingredients in the whipped yogurt, the feta really makes a difference.
- Third, don't worry about making the layers perfectly neat! I actually love when the sun-dried tomato oil runs into the creamy yogurt. It makes the whole platter look even more delicious.
What to Pair It With
If you're making this Mediterranean dip for your next party, I highly recommend turning it into a whole appetizer spread! It's especially delicious alongside crispy pita, flavorful meatballs, and a few other Mediterranean-inspired favorites.
For dipping, you absolutely need my Crispy Greek Pita Fries. They're golden, crunchy, and perfect for scooping up all that whipped feta yogurt. If you're feeding a crowd, add my Mediterranean Chicken Meatballs for something a little heartier.
I also love serving this alongside my Easy Greek Appetizer Platter for a full Mediterranean mezze situation. And if you want another dip with a little heat, my CAVA Crazy Feta Dip is always a crowd favorite!
And here are some more tasty related recipes you might also like!
- Viral Shaken Rotisserie Chicken and Rice with Lemon, Feta & Sun-Dried Tomatoes
- Mediterranean Chicken Meatballs
- Mediterranean Rice Bowl
- Juicy Greek Yogurt Marinated Chicken with Garlic & Lemon
- Green Haze - Pesto Verde Gouda, sun-dried tomatoes, and Garlic Grilled Cheese
Recipe
Easy Layered Mediterranean Dip with Feta Whipped Yogurt
Equipment
Ingredients
- 1 32 oz tub Greek Yogurt full fat - plain
- 4 oz Feta cheese
- 1 Lemon divided, juiced and zested
- 1 tablespoon Olive oil
- 1 pinch Salt
- 1 8.5 oz jar Sun-dried tomatoes in oil, undrained
- 1 4.6 oz jar Castelvetrano olives, drained
- 1 tablespoon Fresh dill chopped
- 1 tablespoon Fresh chives chopped
- 1 pinch All-purpose seasoning
- Crackers or pita chips for serving
Instructions
- Remove one large spoonful of yogurt from the tub to make room for the remaining ingredients.
- Add feta, juice of half a lemon, olive oil, and salt to the yogurt. Blend with an immersion blender until smooth and fluffy.
- In a medium bowl, combine sun-dried tomatoes with their oil, drained Castelvetrano olives, lemon zest, all-purpose seasoning, fresh dill, and chives.
- Spread the whipped feta yogurt onto a large serving platter, creating an even bottom layer.
- Spoon the sun-dried tomato and olive mixture over the yogurt.
- Serve immediately with crackers, pita chips, or fresh vegetables.
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