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

sun-dried tomato tzaziki recipe
Christina Xenos
Appetizer, Condiment
Greek, Mediterranean
Prep Time
5 minutes
Cook Time
5 minutes

This riff on traditional Greek yogurt dip tzatziki is one of my favorite recipes that I’ve developed. I sub in sun-dries tomatoes for the cucumbers that are traditionally used in tzatziki. What you get is a super tasty, vibrant sauce that is perfect on everything from bread to my savory Baked Zucchini Cakes.

Servings: 24 servings
Serving Size: 2 tablespoons


  • 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


  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.


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 2 tablespoons

Amount Per Serving
Calories 22
% Daily Value*
Total Fat 1g 1.5%
Saturated Fat 0g 0
Trans Fat 0g
Cholesterol 1mg 0.3%
Sodium 97mg 4%
Total Carbohydrate 2g 0.7%
Dietary Fiber 0g 0
Sugars 2g
Protein 2g
Vitamin A NA Vitamin C 3mg
Calcium 25mg Iron 0mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


  1. Leave a Reply

    July 2, 2019

    How much dill do you add? You omitted it from the recipe list.

    • Leave a Reply

      Christina Xenos
      July 3, 2019

      2 tablespoons fresh dill. Adding it to the recipe now.

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