Creamy Sun Dried Tomato Tzatziki (Printable)
Velvety Greek yogurt with sun-dried tomatoes, cucumber, dill and lemon — a tangy spread or dip for pita and veggies.
# What You'll Need:
→ Dairy
01 - 1 ½ cups Greek yogurt (full fat or 2%)
→ Vegetables & Herbs
02 - ½ cup sun-dried tomatoes, drained and finely chopped
03 - ½ medium English cucumber, seeded and finely grated
04 - 2 tablespoons fresh dill, finely chopped
05 - 1 small garlic clove, minced
→ Liquids
06 - 1 tablespoon extra virgin olive oil
07 - 2 teaspoons fresh lemon juice
→ Seasonings
08 - ½ teaspoon fine sea salt
09 - ¼ teaspoon freshly ground black pepper
# How to Make It:
01 - Grate the English cucumber and place it in a clean towel or cheesecloth. Squeeze firmly to remove all excess moisture, ensuring the tzatziki stays thick and creamy.
02 - In a mixing bowl, combine the Greek yogurt, finely chopped sun-dried tomatoes, squeezed grated cucumber, fresh dill, minced garlic, olive oil, and lemon juice.
03 - Add sea salt and freshly ground black pepper. Stir thoroughly until all ingredients are fully incorporated and the mixture is smooth and creamy. Taste and adjust seasoning as needed.
04 - Cover and refrigerate for at least 30 minutes to allow the flavors to meld and develop fully.
05 - Transfer to a serving dish and garnish with additional sun-dried tomatoes or a drizzle of olive oil. Serve chilled with warm pita bread, fresh vegetables, or use as a sandwich spread.
# Expert Hacks:
01 -
- Sun dried tomatoes turn an already great dip into something guests will actually ask about by name.
- It comes together in fifteen minutes with no stove, no oven, and no special equipment beyond a grater and a clean towel.
02 -
- Skip the cucumber squeezing step and your dip will weep liquid all over the serving plate within an hour, which looks unappetizing no matter how good it tastes.
- Sun dried tomatoes packed in oil are softer and integrate better than the dry packed kind, which can stay chewy no matter how finely you chop them.
03 -
- Let the dip sit at room temperature for about ten minutes before serving because the cold mutes the flavor and a slight warming lets the garlic and tomato shine through fully.
- Reserve a tablespoon of the oil from the sun dried tomato jar and drizzle it on top instead of plain olive oil for an extra hit of that concentrated tomato flavor.