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.

tzatziki recipe with za'atar pita chips - Healthy Seasonal Recipes

Name: Tzatziki with Za’atar Pita Chips
Prep time: 25 min
Total time: 25 min
Cuisine: Greek
Ingredients: 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; 4 pitas, preferably whole-wheat; 2 tablespoons extra-virgin olive oil; 2 teaspoons za’atar spice mix; ½ teaspoon coarse kosher salt

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

Units Scale

For the Dip

2 cups plain low fat yogurt, strained or 1 1/3 cups Greek yogurt
1 small clove garlic, peeled
1/2 teaspoon coarse kosher salt
1 large cucumber, shredded on a box grater
1/2 cup chopped mint, dill or basil or a combination
1/4 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
1/2 teaspoon coarse kosher salt

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Instructions

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.
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.
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