• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Well Vegan
  • Recipes
    • All Recipes
    • Dinner Recipes
    • Breakfast Recipes
    • Dessert Recipes
    • Gluten-free Recipes
    • Budget Vegan
  • Our Cookbook
  • Vegan Starter Guide
  • About
menu icon
go to homepage
search icon
Homepage link
  • Recipes
    • All Recipes
    • Dinner Recipes
    • Breakfast Recipes
    • Dessert Recipes
    • Gluten-free Recipes
    • Budget Vegan
  • Our Cookbook
  • Vegan Starter Guide
  • About
×

Home » Recipes » Side

6-Layer Vegan Mediterranean Dip

Jul 24, 2017 · by Kate Kasbee · This post may contain affiliate links · 4 Comments · Modified: Jul 24, 2017

Jump to Recipe·Print Recipe

6-Layer Vegan Mediterranean Dip this recipe

Layered taco dip is a snack table staple at pretty much every summer barbecue. It’s always the first thing to get eaten, which doesn’t really come as a surprise. What’s not to love about taco filling you can eat with a chip?

At the grocery store, my eye is always drawn to the pre-made taco dips with all of their colorful layers – beans, guacamole, olives, tomatoes, and cheese. While pretty, these packaged snacks are filled with yucky preservatives, not to mention meat and dairy products that are definitely not on a vegan meal plan. Thus, I set out to make a healthy multi-layer dip with fresh ingredients that are just as perfectly suited to a backyard cookout.

This six-layer vegan Mediterranean dip encompasses everything I love about snacking on chips and dip but leaves heavy ingredients to the wayside. We’re talking hummus, kalamata olives (my FAVORITE), white bean feta, diced cucumber, cherry tomatoes, and fresh herbs. Getting every flavor of this ingredient-loaded dip on a single pita chip can be challenging, but it’s all part of the fun. Set this dip out at your next party and I can pretty much guarantee it’ll disappear before you fire up the grill. Our six-layer vegan Mediterranean dip is best eaten fresh, but can also be covered and refrigerated for a few hours before serving.

BONUS: you don't have to turn your oven on, which we all know is critical during these hot summer months.

6-Layer Vegan Mediterranean Dip

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

6-Layer Vegan Mediterranean Dip

5 from 1 reviews
  • Author: Kate Kasbee
  • Prep Time: 20 mins
  • Cook Time: 0 mins
  • Total Time: 20 minutes
  • Yield: 10 servings 1x
Print Recipe
Pin Recipe

Ingredients

Scale
  • 1 cup hummus
  • ½ cup kalamata olives, finely chopped
  • 1 batch white bean feta (recipe follows)
  • 1 ½ cups cucumber, small diced
  • 1 cup multi-colored cherry tomatoes, quartered
  • ¼ cup fresh parsley, finely chopped
  • 2 Tbsp. fresh mint, finely chopped

White bean feta

  • 1 (15-oz.) can white beans, drained
  • 1 ½ Tbsp. lemon juice
  • 1 ½ Tbsp. nutritional yeast
  • ¼ tsp. sea salt

Instructions

  1. To make the white bean feta, combine the white beans, lemon juice, nutritional yeast, and sea salt in a small bowl. Use a fork to lightly mash the beans and combine the ingredients. Set aside.
  2. Spread the hummus in the bottom of a 9-inch glass dish or pie pan. If using a glass dish, squish a little bit of the hummus up the sides to start the layered effect.
  3. Sprinkle the kalmata olives on top of the hummus. Again, if you’re using a glass dish, concentrate on the edges so the olives are visible from the sides.
  4. Next, layer on the white bean feta. It’s easiest to use a fork or your fingers to drop small chunks of the “cheese” on top of the olives without disturbing the bottom layers.
  5. Distribute the cucumber in an even layer on top of the white bean feta. Don’t forget to cover the perimeter to achieve the layered look. Arrange the tomato pieces on top of the cucumber.
  6. Finally, sprinkle on the freshly chopped parsley and mint. Enjoy immediately with pita chips or warm pita bread, or cover with plastic wrap and refrigerate for up to several hours before serving.

Did you make this recipe?

Tag @well_vegan on Instagram and hashtag it #wellvegan

More Recipes

  • Fresh Jalapeño Relish
  • Fresh Pineapple Salsa
  • The Best Vegan Queso
  • Cucumber and Melon Salad with Basil

Reader Interactions

Comments

  1. Katie Koteen

    July 25, 2017 at 4:14 pm

    @John - Basil would be superb 🙂

  2. Katie Koteen

    July 25, 2017 at 4:13 pm

    @Tracy - Red onion would be delicious! Love that 🙂 And hope you love the cookbook too!

  3. Tracy K Smith

    July 25, 2017 at 7:38 am

    Looks great, but I definitely see myself having to add red onion to the mix. This will be on my 'to make' list! I also hope to be able to purchase your cookbook soon. 🙂

  4. John

    July 25, 2017 at 7:37 am

    What a great idea! I might trying adding basil to this one also.






Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Get Our Cookbook

cookbook

IndieBound / Books-A-Million / Powells / Amazon

Get Kate's Cookbook

cookbook

IndieBound / Barnes and Noble / Powells / Amazon

About Well Vegan

katie and kate

Katie and Kate are two vegans maintaining a cross-country friendship swapping recipes and writing cookbooks. About Us...

  • Facebook
  • Instagram
  • Pinterest
  • RSS

Our Favorite Recipes

Coconut Crusted Tofu with Sweet Chili Sauce

Coconut Crusted Tofu with Sweet Chili Sauce

tempeh breakfast hash

Savory Tempeh Breakfast Hash

Charred Brussels Sprout Salad with Miso Mustard Dressing

Charred Brussels Sprout Salad with Miso Mustard Dressing

Belgian sugar waffles

Liege Waffles (Belgian Sugar Waffles)

chocolate chip cookies

The New York Times’ (Vegan) Chocolate Chip Cookies

Carrot Cake Oatmeal [Instant Pot]

Carrot Cake Oatmeal (Instant Pot and Gluten-free)

creamy spicy vegan sausage pasta

Creamy Spicy Vegan Sausage Pasta with Spinach

vegan sloppy joes

Lentil and Cauliflower Vegan Sloppy Joes

More Recipes

Footer


Recipes

  • All Recipes
  • Gluten-free
  • Breakfast
  • Soy-free
  • Smoothies
  • Salads
  • Snacks
  • Desserts
  • Lunch
  • Dinner

More

  • The Frugal Vegan Cookbook
  • Vegan Meal Plan
  • Vegan Starter Guide
  • Sample Vegan Meal Plan
  • FAQ
  • Blog
  • About

Copyright © 2023 Well Vegan · All Rights Reserved · Privacy Policy · Affiliate terms · Legal