Friday Foodspiration: Greek Salad Dip


This is the perfect healthy addition to your summer BBQ table. In fact, it’s veggies dipped in veggies (or use my kids favorite multi grain pita chips).

This is a hummus base with all your favorite Greek salad toppings. This recipe does contain dairy, but for me a small amount of Greek yogurt and this sheep milk feta don’t bother me. The best way to tell for yourself is to eliminate dairy completely for a few weeks and then start trialing various products to see what works for you.

The most common problem we see with dairy in the clinic is increased inflammation. If you are wondering if the foods you are eating affect inflammation in your body and how to make changes to decrease inflammation in your body, inquire about our next Free Nutrition Workshop HERE.


  • 6 oz Plain Nonfat Greek Yogurt

  • 8 oz Plain Hummus (homemade with chickpeas or store bought)

  • 1/2 cup Cucumber, chopped

  • 1/2 cup Tomatoes, chopped

  • 1/4 cup Banana Peppers, chopped

  • 1/4 cup Feta, crumbled (I used sheep milk feta)

  • 1 tbs Greek Salad Dressing (I use Primal Kitchen)*

  • Optional: chopped black olives, pine nuts


  1. In a small bowl, combine yogurt and hummus. Spread evenly across the bottom of a pie dish or 9×9 inch container.

  2. Layer the chopped veggies and feta on top. Drizzle with the Greek dressing.

  3. Top with any other ingredients that feel “Greek” to you. I chose pine nuts, because my kids don’t like olives. Serve with sliced veggies and/or pita chips for dipping.

*I love Primal Kitchen’s Greek Dressing because it is made with Avocado and Oregano Oil. No dairy, soy, or gluten. It is also Whole 30 and Paleo approved if that’s your thing.

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