Here is a cool and refreshing cucumber and yogurt dip also called Tzatziki. You can strain your own yogurt or just use Greek yogurt for the base of the dip. Just stir in grated cucumber and herbs, then serve alongside baked pita chips flavored with za’atar.

Tzatziki in a white bowl

Why We Love This Recipes For Tzatziki with Za’atar Pita Chips

The cucumber situation in my garden is borderline hilarious. I keep thinking I am relatively on top of it, and then I will find a cuke that has missed my most recent searches and somehow grown to be the size of a small watermelon!

Hence one of the reasons I’ve been LOVING making tzatziki recently.

If you’ve never had tzatziki before, you are really missing out! Essentially, tzatziki is a sauce that’s made from strained yogurt, cucumber, garlic, and fresh herbs. Many recipes also call for a squeeze of lemon juice, which I’ve included in my tzatziki recipe below.

This dip is popular in Greece and the Middle East and is delicious atop pita, in gyros, spread on a sandwich, and as a dipping sauce for vegetables.

I also got the idea to sprinkle za’atar spice mix on pitas from a friend.

Key Ingredients to Make This Recipe

Yogurt

You can use Greek Yogurt or regular yogurt for this recipe. If you use regular yogurt, you’ll need to strain the excess liquid out first (see cooking steps). I used whole fat yogurt for this recipe but use whichever plain yogurt/Greek Yogurt you have on deck.

Cucumber

A large cucumber or a few mini ones work great for this recipe. Opt for one that’s firm and bright green with no imperfections. See FAQ section for a cucumber cooking tip.

Mint

Mint is the best herb to use in tzatziki in my opinion. You can also use dill, basil or a combination of the three. With that being said, try to only use fresh herbs for the tzatziki.

Za’atar

Za’atar is a Middle Eastern spice blend made from sesame seeds, thyme, sumac and salt. It’s located in the spice isle but if you can’t find it simply make your own.

Pitas

I prefer to use whole-wheat pitas as a healthier option but use whichever ones you can find. You can often find pita in the bread section OR in the international section of the grocery store.

Additional Ingredients For the Dip

  • 1 small clove garlic, peeled
  • ½ teaspoon coarse kosher salt
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons lemon juice

Additional Ingredients For the Chips

  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon coarse kosher salt

Step-By-Step Instructions To Make This Tzatziki and Pita

Step 1: Drain yogurt

If using regular yogurt, you’ll need to strain it first: Line a fine mesh strainer with a coffee filter or paper towels and set over a bowl. Spoon in yogurt and refrigerate until the whey has drained off the yogurt, about 3 hours.

Step 2: Make tzatziki

Chop the garlic, sprinkle with salt, and mash and chop with a chef’s knife to make a paste. Scrape the garlic paste into a medium bowl. Add the strained yogurt or Greek yogurt. Add the cucumber, mint, oil and lemon and whisk to combine.

Step 3: Make pita chips

Preheat the oven to 350 degrees F. Cut the pitas along their seams and separate into two layers. Lay 4 pitas circled on a work surface. Brush lightly with 1 tablespoon oil, dividing evenly. Sprinkle with 1 teaspoon za’atar and ¼ teaspoon salt. Cut the pitas into 8 triangles each. Transfer to a large baking sheet. Repeat with the remaining 4 pita circles, oil, za’atar and salt. Bake the pitas, rotating pans half way through, until crisp and starting to brown, 10 to 15 minutes. Cool before serving with the dip.

FAQs and Expert Tips

How to make the tzatziki less watery:

If you want an ultra-thick tzatziki, drain liquid from the shredded cucumber before adding it to the sauce. Place the shredded cucumber in a strainer and lightly press out excess water, or pat with paper towels.

How to store tzatziki:

This homemade tzatziki will keep well in the fridge for four to five days in a tightly sealed container. This dip has a tendency to separate a bit in the fridge, so you’ll need to give it a good stir before serving it. Tzatziki tastes better the longer it sits in your fridge, but after about five days the cucumbers begin turning to mush, so definitely eat it before the week is up.

What is the best combination of herbs for the tzatziki:

For the herbs, I think the yummiest combination is roughly about a third each of mint, basil and dill so that none of them are too overpowering. I realize that not everyone has all three on hand so use whichever you want.

How to make the tzatziki if you’re lactose intolerant:

I found this organic lactose-free yogurt at Healthy Living recently. If you are lactose intolerant, I highly recommend checking it out. I used it to make this tzatziki by straining it. To do that, just line a fine mesh sieve or colander with a coffee filter or a couple layers of paper towels. Then spoon the yogurt in. Set it over a bowl and let it sit in the fridge for a few hours. You’d be amazed how much whey drains off. You can skip that step entirely by buying Greek yogurt which is basically the same thing.

Additional Recipes to Try

Thanks so much for reading. If you are new here, you may want to sign up for my free weekly email newsletter where I share weeknight meal plans delivered right to your inbox. Or follow me on Instagram. If you make this recipe, please come back and leave a star rating and review! It is very appreciated. Happy Cooking! ~Katie

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Tzatziki with Za'atar Pita Chips | healthy seasonal recipes

Tzatziki with Za’atar Pita Chips


  • Author: Katie Webster
  • Total Time: 25 minutes
  • Yield: 3 cups dip, 64 pita chips 1x

Description

This homemade tzatziki recipe is made with Greek yogurt, grated cucumber and herbs. Its so easy to make and is a healthy appetizer!


Ingredients

Scale

For the Dip

  • 2 cups plain low fat yogurt, strained or 1 1/3 cups Greek yogurt
  • 1 small clove garlic, peeled
  • ½ teaspoon coarse kosher salt
  • 1 large cucumber, shredded on a box grater
  • ½ cup chopped mint, dill or basil or a combination
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons lemon juice

For the Chips

  • 4 pitas, preferably whole-wheat
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons za’atar spice mix
  • ½ teaspoon coarse kosher salt

Instructions

  1. Make Dip: If using regular yogurt, you’ll need to strain it first: Line a fine mesh strainer with a coffee filter or paper towels and set over a bowl. Spoon in yogurt and refrigerate until the whey has drained off the yogurt, about 3 hours.
  2. Chop garlic, sprinkle with salt, and then mash and chop with a chef’s knife to make a paste. Scrape garlic paste into a medium bowl. Add the strained yogurt or Greek yogurt. Add cucumber, mint, oil and lemon and whisk to combine.
  3. Make Chips: Preheat oven to 350 degrees F. Cut pitas along their seams and separate into two layers. Lay 4 pitas circled on work surface. Brush lightly with 1 tablespoon oil, dividing evenly. Sprinkle with 1 teaspoon za’atar and ¼ teaspoon salt. Cut pitas into 8 triangles each. Transfer to a large baking sheet. Repeat with the remaining 4 pita circles, oil, za’atar and salt. Bake the pitas, rotating pans half way through, until crisp and starting to brown, 10 to 15 minutes. Cool before serving with the dip.

Notes

Cooking Tip:

If you want an ultra thick tzatziki, drain liquid from the shredded cucumber before adding it to the sauce. Place the shredded cucumber in a strainer and lightly press out excess water, or pat with paper towels.

  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Category: Appetizer
  • Method: Mixed
  • Cuisine: Greek

Nutrition

  • Calories: 614
  • Sugar: 7 g
  • Sodium: 882 mg
  • Fat: 34 g
  • Saturated Fat: 6 g
  • Carbohydrates: 58 g
  • Fiber: 7 g
  • Protein: 24 g

Keywords: tzatziki recipe, how to make tzatziki