Big Game 7-Layer Dip

Your crowd will flip for this perfect salty-spicy-creamy combination of homemade hummus, Greek yogurt, feta cheese, and fresh veggies!


1 - 1 serving

Total Time

Prep Time

Cook Time


First Layer

  • 2 cans chickpeas drained, rinsed
  • 1/4 c. lemon juice
  • 1/4 c. + 2 Tbs. olive oil
  • 1 tsp. salt
  • 1 tsp. minced garlic
  • 1/2 tsp. pepper

Second Layer

  • 12 oz. low-fat cream cheese at room temperature
  • 1 c. plain Greek yogurt
  • 2 tbsp. lemon juice
  • 1 tsp. minced garlic
  • 3/4 tsp. dried oregano
  • 1/2 tsp. salt
  • 1/4 tsp. pepper

Additional Layers

  • 1 1/2 c. diced unpeeled cucumber
  • 3/4 c. pitted Kalamata olives chopped
  • 1/2 c. crumbled feta cheese
  • 1 c. chopped seeded plum tomato
  • 1/4 c. chopped red onion
  • Pita chips


First Layer

In a food processor, combine chickpeas, lemon juice, olive oil, salt, garlic, pepper, and cayenne; process until smooth, scraping side of bowl once or twice. 

Spread mixture in 9" deep-dish pie plate or casserole dish.

Second Layer

In clean food processor, combine cream cheese, yogurt, lemon juice, garlic, oregano, salt, and pepper; process until smooth, scraping side once or twice.

Spread mixture on top of first layer.

Additional Layers

Sprinkle on cucumber olives, feta, tomatoes, and red onion.

Cover; refrigerate 3-6 hours. Serve with pita chips.

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