Individual 7 Layer Greek Dip Jars


Individual 7 Layer Greek Dip Jars

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

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.



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.

Here’s your printable – 

Individual 7 Layer Greek Dip Jars

Individual 7 Layer Greek Dip Jars

Yield: 6


  • 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)
  • 4 oz. Feta cheese, crumbled
  • 1/2 block (4 oz.) cream cheese, at room temperature
  • 1/2 lemon, juiced
  • 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
  • 1 can artichoke hearts, diced
  • 1 can petite diced tomatoes, rinsed and drained
  • 1 cup Kalamata olives, chopped



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 ingredients, cover and refrigerate.

Using small bowls or jars, layer the hummus, whipped feta, artichokes, tomatoes, olives and Tzatziki.
Serve with pita chips.

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  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 4 Comments

  1. Kristina and Millie

    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!

    1. Shea

      Good point 😉

  2. Lori

    What a fun way to serve layered dips – love it!

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