Mediterranean-Inspired 7-Layer Dip

Layered dips are usually the star of the party, and this take on 7-Layer Dip swaps the usual Tex‑Mex suspects for Mediterranean flavors. It starts with a silky white bean hummus: Cannellini beans blitzed with tahini deliver gentle nuttiness, while lemon juice and a touch of Aleppo pepper wake everything up with bright tang and subtle heat. Next comes a quick, spoonable sun‑dried tomato pesto that sneaks in a concentrated hit of umami and a sunset-red ribbon of color. A cool blanket of labneh follows: its thick, yogurt‑rich tang acting like a palate‑cleansing pause before the briny‑salty fireworks on top. Crumbles of creamy feta and tart kalamata olives land next, echoing a Greek salad and adding welcome pops of chew. Finally, diced cucumber, red onion, and sweet cherry tomatoes are scattered over the platter, bringing garden crunch and color that cuts through the richness.

What makes this dip irresistible isn’t just the balance of all the different flavors in the layers — it’s the presentation. When assembled in a wide platter or dish (not a deep bowl), each layer is proudly on display. Serve it as an appetizer for a meze spread or an easy make‑ahead option for potlucks or tailgate. One look at the stripes of color and texture, and guests will know they’re in for more than your average dip.

Labneh versus Greek yogurt

Both labneh and Greek yogurt are thick dairy products, but their textures are slightly different. 

Labneh is yogurt that’s been transformed into a spreadable cheese, whereas Greek yogurt remains a thick (albeit spoonable) dairy product. Both start as cultured cow’s milk, but Greek yogurt is strained once to remove some whey, yielding its signature thick texture with a creamier mouthfeel than regular yogurt.

Labneh goes a step further. The yogurt is salted and suspended in cheesecloth overnight, expelling most of the remaining whey until it becomes tangy and ultra-thick.

Labneh is often found in grocery stores near the hummus or among other yogurt products. To make labneh from scratch, whisk 1/2 teaspoon salt into 2 cups plain whole milk yogurt, bundle in cheesecloth over a bowl, refrigerate 12 to 24 hours, then unwrap and serve.

How far in advance can you make this dip?

While this dip can be assembled ahead of time and refrigerated for up to three days, it’s best to prepare each component the day before and store them in airtight containers. Let wet layers, like the hummus and labneh, chill separately so excess moisture reabsorbs. Keep diced cucumber and tomatoes on paper towels to wick away moisture. On party day, assemble no more than two hours before serving, leaving the fresh herbs off. Cover loosely with plastic wrap, avoiding contact with the dip if possible. Just before serving, top with the herbs.  

Notes from the Food & Wine Test Kitchen 

• Any beans of your choice could be used here, such as navy beans, chickpeas, or butterbeans. Softer-skinned beans give the best consistency, so if you opt for a different bean, adjust the amount of liquid you add back as needed.
• If you don’t have tahini, cashew butter or olive oil can be used, which will result in a milder flavor.
• If you don’t have a food processor, mash the beans with a fork or potato masher. Or, if you like the hummus smooth, process in the food processor for longer. As written, this recipe will give you a texture slightly in between.

This recipe was developed by Laura Kanya; the text was written by Breana Killeen.