Individual 7 Layer Greek Dip Jars

As much as I love appetizers, I don’t think I’ve ever posted a real “layer” dip.

IMGP259 This is not a sponsored post, but I have to throw in that a few weeks ago I was sent a goodie box by Ball with different sized canning jars, herb scissors, herb frozen starters and – my favorite -these cute little dry herb jars. The tops have a flip open lid for shaking, which I love. Now I want to spend an obscene amount of time making up spice mixtures.

I might be kinda obsessed. I just want to make errrythang in mini size so I can use the precious little things.


IMGP2581 Today it hit me to use them as individual dip servers. How flippin’ cute is that.

So, y’all know that I LOVE Greek and Mediterranean food. If not – Here’s just a few examples – Greek Black Eyed Pea SalsaGreek Spinach Dip (one of my faves) and Greek Chicken with Tzaziki.

I have made Dolmades (stuffed grape leaves) in the past but I want to improve them. They were good – but not as good as I want them to be. I’ve had some fantastic ones in the past, so I know the potential. Apparently there’s something missing that I can’t quite figure out yet. I’ll keep you posted.

My little pots are layered with black bean hummus, whipped lemon feta (the idea came to me in a moment of food craziness, but trust me it’s good stuff), artichoke hearts, tomatoes, onions, Kalamata olives and Tzaziki.

Mini 7 Layer Greek Dip Pots

Mini 7 Layer Greek Dip Pots


    For the Hummus:
  • 1 can black beans, rinsed and drained
  • 1/4 cup tahini
  • 1/4 cup olive oil
  • 1/4 cup water
  • 1 tbsp minced garlic
  • 1 tsp salt (or more to taste)
  • 2 tbsp lemon juice (or more to taste)
  • For the Whipped Feta:
  • 1 4 oz. container of crumbled Feta cheese
  • 1/2 block (4 oz.) cream cheese, at room temperature
  • 1/2 lemon, juiced
  • For the Tzaziki:
  • 1 cup sour cream
  • 1/4 cucumber, diced
  • 1 tbsp dill
  • 1 tbsp lemon juice
  • 1 tsp salt
  • The rest of the ingredients:
  • 1 can artichoke hearts, diced
  • 1 can petite diced tomatoes, rinsed and drained
  • 1 cup Kalamata olives, chopped


  • To make the hummus, combine all ingredients in a food processor and pulse until smooth. Add salt, lemon, garlic, etc. to your taste. Spoon into a bowl, cover and refrigerate.
  • Do the same with the ingredients for the whipped feta, pulse all ingredients until smooth. Cover and refrigerate.
  • In a small mixing bowl, combine the Tzaziki ingredients, cover and refrigerate.
  • Using small bowls or jars, layer the hummus, whipped feta, artichokes, tomatoes, olives and Tzaziki.
  • Serve with pita chips.

Here’s the link to the Ball Dry Herb jars in case you want your own!

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  1. great idea! by serving individuals you can double dip at your hearts content without fear! lol Love the mini 7 layer greek dips! thanks for sharing with us!
    Kristina and Millie recently posted..Fruit Ka-Bob Snacks

  2. What a fun way to serve layered dips – love it!
    Lori recently posted..Monday Menu – Sept. 1, 2014

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