Sun-Dried Tomato Tzatziki Recipe

Recipes | May 6, 2019 | By

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.

Sun-Dried Tomato Tzatziki step-by-step

How to Sun-Dried Tomato Tzatziki by xtinaxenos on Jumprope.

Sun-Dried Tomato Tzatziki Recipe

Category: Appetizer, Condiment

Cuisine: Greek, Mediterranean

Yield: 2 1/2 cups

sun-dried tomato tzaziki recipe


  • Sun-Dried Tomato Tzatziki
  • 2 cups Greek yogurt
  • 1 cup sun-dried tomatoes, chopped
  • 2 garlic cloves, pressed or grated on a microplane
  • 1 lemon (juice and zest)
  • 2 teaspoons olive oil
  • 1 teaspoon Kosher salt
  • 1 teaspoon black pepper


  1. Thoroughly combine all ingredients into a bowl.
  2. 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.
  3. Serve as a dip with bread and crudités, or as an accompaniment to a variety of different dishes.


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