Food & Cooking Recipes Appetizers Greek Layer Dip Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 1, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Servings: 8 Yield: 6 cups Serve this zesty Mediterranean spin on traditional seven-layer dip with pita chips for a delightful party starter. Ingredients 1 clove garlic, peeled 2 (15-ounce) cans cannellini beans, drained ½ cup plain Greek yogurt 1 tablespoon fresh lemon juice Kosher salt and freshly ground pepper 1 cup chopped cherry tomatoes 1 cup chopped mini cucumbers ½ cup chopped pitted Kalamata olives ½ cup crumbled feta 1 tablespoon chopped flat-leaf parsley 1 tablespoon chopped fresh dill Extra-virgin olive oil Directions In a food processor, pulse garlic. Add beans, yogurt, and lemon juice; puree until smooth, 1 minute. Season with salt and pepper. Spread onto a platter. Top with cherry tomatoes and cucumbers; season with salt. Add olives, feta, and herbs. Drizzle with oil; sprinkle with more pepper. Pernille Loof Rate it Print