Tzatziki with Za'atar Pita Chips | healthy seasonal recipes

tzatziki with za’atar pita chips

  • Author: Katie Webster
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 25 minutes
  • Yield: 3 cups dip, 64 pita chips 1x
  • Category: Appetizer
  • Method: Mixed
  • Cuisine: Greek


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



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


  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.


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

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