I love the concept of a 7-layer dip, but maybe I don’t feel like Mexican flavours but still want that style of dip. That’s why I came up with this Greek 7-layer dip. With all sorts of fresh veggies and creamy, tangy flavourful base Greek spreads, this Greek 7-layer dip makes for a great party appy, especially if Greek fold is your theme.
Keto Greek 7-Layer Dip Recipe
Ingredients:
- One batch black soy bean hummus
- 5oz soft goat cheese, softened (*Use vegan cream cheese for vegan.)
- ¼ cup unsweetened coconut milk beverage (*Or any non-dairy milk.)
- 1 clove garlic, minced or pressed
- 1½ tablespoons lemon juice, freshly squeezed
- ¾ teaspoon dried oregano
- 1 cup English cucumber, seeded and diced
- 1 cup Roma tomatoes, seeded and diced
- 8 large basil leaves, sliced into ribbons
- Flaky sea salt (like Maldon or Fleur de sel and freshly ground freshly ground black pepper, to taste
- 1 teaspoon extra virgin olive oil
- ½ cup kalamata olives, pitted and sliced
- ¼ cup red onion, diced
- ½ cup Feta cheese, crumbled (*Use vegan cheese for vegan.)
- Balsamic reduction
Directions:
In a small mixing bowl, combine softened goat cheese, non-dairy milk, garlic, lemon juice and oregano. Stir until completely mixed. Set aside.
In another small bowl, stir together the diced tomatoes, sliced basil leaves, olive oil, salt and pepper.
In a 2-quart glass dish or pie plate,
Spread the hummus to form your base, smooth it with a silicon spatula. Do the same with the goat cheese mixture then the tomato mixture.Now add the remaining layers in the following order: cucumbers, olives, red onion, and Feta. Cover and chill at least 4 hours or overnight. Before serving, add a drizzle of balsamic reduction. Serve with keto bread, keto tortilla chips, keto crackers, cut vegetables, or pork rinds.
Did you make this keto Greek 7-layer dip recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
