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  • Katie Stilo

Greek Escape Layer Dip

Updated: Nov 30, 2022

Greek Escape Layer Dip, Katie Stilo

Serving Size: 12

Time To Prep : 10 minutes

Time To Cook : N/A

Inspired by one of my favorite fast casual Mediterranean spots, I combined all the fresh flavors into one party-sized bowl to feed a crowd! The mix of crunchy veggies layered with the creamy dips makes for a bite like no other. If you want, you can use store-bought tzatziki instead of making the feta dip. But don’t skip the harissa! The subtle spice pairs well with the bright layers of the dip.


For the Feta Dip

½ pound Bulgarian feta, in brine

½ cup Labneh

Zest of 1 lemon

Juice of ½ a lemon

1 clove garlic, grated

¼ teaspoon kosher salt

For the Couscous

½ cup couscous

½ cup boiling water

1 tablespoon extra-virgin olive oil

1 tablespoon each parsley, basil, and mint, chopped

Pinch of kosher salt

For tahini drizzle

¼ cup tahini

1 clove garlic, grated

Juice of ½ a lemon

6-8 tablespoons ice water

Kosher salt & pepper

For layering

3 teaspoons harissa

1-pint grape tomatoes, quartered (reserve some for garnish)

1 whole English cucumber, diced small (about 1 ¼ cups) (reserve some for garnish)

1 cup store-bought hummus

1 cup kalamata olives, diced small

Sprinkle of zaatar

Drizzle of olive oil

Sprinkle of maldon sea salt

Pita chips, cucumber slice, or bell peppers for serving

1. To make the couscous: Add couscous to a medium mixing bowl. Add boiling water, olive oil, salt, and pepper. Stir to combine. Cover bowl tightly with plastic wrap and set aside for about 5 minutes. Remove plastic and fluff with a fork. Stir in chopped herbs.

2. For the feta dip, mix all ingredients until well combined.

3. For the tahini drizzle, stir together all the ingredients and set aside. If mixture seizes, add more ice water one tablespoon at a time until thin enough to drizzle.

4. In an 8x8 baking dish, or 10-inch round serving bowl, layer feta dip on the bottom, spread a thin layer of harissa, followed by grape tomatoes, cucumbers, couscous mixture, and chopped olives. Top with remaining cucumbers and tomatoes.

5. Drizzle on tahini sauce, a sprinkle of zaatar, drizzle of olive oil, and a few fresh herbs such as mint, parsley, or basil. Serve with pita chips, sliced cucumbers, or bell peppers.

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