Tzatziki — a yogurt dish with many names across countries and cultures
Traditional cucumber-yogurt sauces go by many names all over the world. The Lebanese know it as khiyar bi laban; Persians love their maast-o khiar with kebabs; in Turkey you’ll find Cacık served along spiced meatballs; while in India, raita enhances so many dishes. But in Greece, there is only tzatziki.
Traditional tzaziki weaves together thick Greek yogurt with cucumber, garlic, lemon (or vinegar), and dill. It’s tasty. It’s versatile, and therefore has many applications. It can stand alone as a spread to accompany fresh bread or crudités, pairs perfectly with grilled meats and vegetables, and is a lovely accompaniment to other dishes like spanakopita.
Variations on classic tzatziki
In Opa! The Healthy Greek Cookbook, my writing partner Theo Stephan offers up her recipe which subs in olives for the cucumber and an assortment of herbs in place of dill to make a rich, savory combination.
In this Sun-Dried Tomato Tzatziki recipe, I’m presenting another variation on the classic. Instead of cucumbers, this weaves in beautiful, tangy sun-dried tomatoes, which offer a perfect bright compliment to the dill and garlic. The colorful spread has all the same applications as its traditional cousin. For the dinner parties I cook for my Los Angeles personal chef clients, I serve it with my Kolokithokeftedes (Baked Zucchini Patties). The color of the tomatoes contrasts beautifully with the green zucchini, and makes a beautiful display.
Do you have your own variation of tzatziki? Let me know in the comments.
Ingredients
- 2 cups Greek yogurt (2% or whole milk)
- 1 cup sun-dried tomatoes, chopped
- 2 garlic cloves, pressed or grated on a microplane
- 1 lemon (juice and zest)
- 2 tablespoons fresh dill, chopped (more or less to taste)
- 2 teaspoons olive oil
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
Instructions
- Thoroughly combine all ingredients into a bowl.
- Let sit for at least 1 hour (preferably longer). The flavors will marry and tomatoes will soak up some of the moisture to make a thicker spread.
- Serve as a dip with bread and crudités, or as an accompaniment to a variety of different dishes.
Notes
Make sure to let the dip sit in the refrigerator for at least an hour or two before eating it, so you can let the flavors marry.
Nutrition Facts
Sun-Dried Tomato Tzatziki Recipe
Serves: 24 servings
|
Amount Per Serving: 2 tablespoons
|
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|---|---|---|
| Calories | 31.14 kcal | |
| % Daily Value* | ||
| Total Fat 1.72 g | 1.5% | |
| Saturated Fat 0.86 g | 0% | |
| Trans Fat 0.0 g | ||
| Cholesterol 3.19 mg | 1% | |
| Sodium 67.54 mg | 2.8% | |
| Total Carbohydrate 2.35 g | 0.7% | |
| Dietary Fiber 0.32 g | 0% | |
| Sugars 1.69 g | ||
| Protein 2.11 g | ||
| Vitamin A 0.13 % | Vitamin C 1.97 % | |
| Calcium 1.97 % | Iron 1.26 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Sweet Greek Personal Chef and Culinary Services Los Angeles, CA
How much dill do you add? You omitted it from the recipe list.
2 tablespoons fresh dill. Adding it to the recipe now.