Home » Recipes » Diet » Vegetarian Recipes » Tzatziki with Za’atar Pita Chips
by Katie Webster
August 20, 2015 (updated 7/26/22) Jump To Recipe
5 from 4 reviews
Here is a cool and refreshing cucumber and yogurt dip also called Tzatziki. You can strain your own yogurt or just use Greek yogurt for the base of the dip. Just stir in grated cucumber and herbs, then serve alongside baked pita chips flavored with za’atar.
Table of contents
- Why We Love This Recipes For Tzatziki with Za’atar Pita Chips
- Key Ingredients to Make This Recipe
- Yogurt
- Cucumber
- Mint
- Za’atar
- Pitas
- Additional Ingredients For the Dip
- Additional Ingredients For the Chips
- Step-By-Step Instructions To Make This Tzatziki and Pita
- Step 1: Drain yogurt
- Step 2: Make tzatziki
- Step 3: Make pita chips
- FAQs and Expert Tips
- Additional Recipes to Try
Why We Love This Recipes For Tzatziki with Za’atar Pita Chips
The cucumber situation in my gardenis borderline hilarious. I keep thinking I am relatively on top of it, and then I will find a cuke that has missed my most recent searches and somehow grown to be the size of a small watermelon!
Hence one of the reasons I’ve been LOVING making tzatziki recently.
If you’ve never had tzatziki before, you are really missing out! Essentially, tzatziki is a sauce that’s made from strained yogurt, cucumber, garlic, and fresh herbs. Many recipes also call for a squeeze of lemon juice, which I’ve included in my tzatziki recipe below.
This dip is popular in Greece and the Middle East and is delicious atop pita, in gyros, spread on a sandwich, and as a dipping sauce for vegetables.
I also got the idea to sprinkle za’atar spice mix on pitas from a friend.
Key Ingredients to Make This Recipe
Yogurt
You can use Greek Yogurt or regular yogurt for this recipe. If you use regular yogurt, you’ll need to strain the excess liquid out first (see cooking steps). I used whole fat yogurt for this recipe but use whichever plain yogurt/Greek Yogurt you have on deck.
Cucumber
A large cucumber or a few mini ones work great for this recipe. Opt for one that’s firm and bright green with no imperfections. See FAQ section for a cucumber cooking tip.
Mint
Mint is the best herb to use in tzatziki in my opinion. You can also use dill, basil or a combination of the three. With that being said, try to only use fresh herbs for the tzatziki.
Za’atar
Za’atar is a Middle Eastern spice blend made from sesame seeds, thyme, sumac and salt. It’s located in the spice isle but if you can’t find it simply make your own.
Pitas
I prefer to use whole-wheat pitas as a healthier option but use whichever ones you can find. You can often find pita in the bread section OR in the international section of the grocery store.
Additional Ingredients For the Dip
- 1 small clove garlic, peeled
- ½ teaspoon coarse kosher salt
- ¼ cup extra-virgin olive oil
- 2 tablespoons lemon juice
Additional Ingredients For the Chips
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon coarse kosher salt
Step-By-Step Instructions To Make This Tzatziki and Pita
Step 1: Drain yogurt
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.
Step 2: Make tzatziki
Chop the garlic, sprinkle with salt, and mash and chop with a chef’s knife to make a paste. Scrape the garlic paste into a medium bowl. Add the strained yogurt or Greek yogurt. Add the cucumber, mint, oil and lemon and whisk to combine.
Step 3: Make pita chips
Preheat the oven to 350 degrees F. Cut the pitas along their seams and separate into two layers. Lay 4 pitas circled on a work surface. Brush lightly with 1 tablespoon oil, dividing evenly. Sprinkle with 1 teaspoon za’atar and ¼ teaspoon salt. Cut the 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.
FAQs and Expert Tips
How to make the tzatziki less watery:
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.
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.
Additional Recipes to Try
- If you’re a fan of dips you have to try this Easy Greek Yogurt Dip, this Low Fat Ranch Dip, my Black Bean Hummus, this Yellow and Red Tomato Pico de Gallo and lastly my Healthier Hot Crab Dip.
- If you like za’atar seasoning you would love these Roasted Fingerling Potatoes Yogurt Tahini Sauce and this Grilled Za’atar Chicken Burgers with Cucumber Mint Tzatziki
- Breakfast Pitas are a recent fave in my household. They are really satisfying and keep me full all morning.
- If you’re looking for a quick and healthy salad this Snap Pea Mint and Feta Fattoush Salad is it!
- Looking for an easy kebab recipe? This Grilled Ground Turkey Kofta Kebabs and my Grilled Lamb Kofta Kebabs are a must!
- You won’t be able to stop eating this Simple Tabbouleh–I promise you.
- These Grilled Greek Boneless Chicken Thighs would be the perfect addition to this Israeli Couscous Salad
- Two other ways you can use Za’atar are in theseZa’atar Roasted Chicken Breasts from the Mediterranean Dishor for thisGrilled Zucchini with Za’atar from Feasting at Home.
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~Katie
Tzatziki with Za’atar Pita Chips
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 4 reviews
- Author: Katie Webster
- Total Time: 25 minutes
- Yield: 3 cups dip, 64 pita chips 1x
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
UnitsScale
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
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
About the Author
Katie Webster
Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001 when she first started working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications among others. Her cookbook, Maple {Quirk Books} was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.
More About Katie »
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21 comments on “Tzatziki with Za’atar Pita Chips”
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Nancy — November 18, 2022 @ 11:23 pm Reply
I love this yourofTzatzik. It is really light and refreshing thanks for the yummy recipe
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Sara Welch — November 18, 2022 @ 8:58 pm Reply
This was such a quick and easy sauce that comes together in a snap! Was the perfect touch of flavor to my meal and way better than any store bought version I have tried!
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Anjali — November 18, 2022 @ 7:02 pm Reply
Yum! This tzatziki was cooling, creamy and so refreshing! It went great with the pita chips, and we used it as a dip for veggies too!
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Andrea — November 18, 2022 @ 5:43 pm Reply
This is my kind of dip and chips. I can’t wait to dig in.
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Kristen — November 18, 2022 @ 5:36 pm Reply
This turned out so well! Thank you for the recipe!
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Christine @ Cooking with Cakes — September 10, 2015 @ 1:44 pm Reply
this recipe is SUCH a keeper, what girrrl doesn’t need this in her arsenal? saved and pinned mama! x
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Katie — September 12, 2015 @ 5:38 am Reply
It really is great to have classics like these to go to! Thanks so much Christine. Have a great weekend!
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Olena@iFOODreal — August 27, 2015 @ 6:12 pm Reply
This looks the bomb! You don’t squeeze your cucumbers? If you don’t, then I won’t either. And I love za’atar. I add it to my homemade hummus.:)
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Kathy — January 21, 2018 @ 2:19 pm Reply
I was thinking the same thing, especially since this recipe uses grated cucumber. I also would remove seeds unless you’re using the long seedless cukes. It’s just so much nicer imo. I usually finely chop or mince my cucumber. Either way just salt & put it in some cheesecloth. Or don’t salt & add the liquid to your water bottle. So refreshing!
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Thalia @ butter and brioche — August 26, 2015 @ 11:45 pm Reply
Tzatziki is just the best! I love your refreshing and healthy take on it. I bet it goes perfectly with those yummy pita chips too – za’atar is just delicious!
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Katie — August 27, 2015 @ 4:04 pm Reply
I totally agree. Za’atar is on my top five list of spice blends. We love it on roast chicken all winter long. It is so savory and goes with so much of the food we love to eat.
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Suzy | The Mediterranean Dish — August 21, 2015 @ 5:03 pm Reply
Pita chips are the best, and this yogurt dip…delicious! Thanks for the link love, hon!
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Katie — August 27, 2015 @ 4:03 pm Reply
Hi Suzy, I totally agree they are the best, and I love the fact that if you bake them until they are crispy you can keep them in a bag for days. They are such a yummy crunchy snack. Hope you’re well. Have a great day.
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Jessica @ Nutritioulicious — August 20, 2015 @ 9:54 pm Reply
Love tzaziki and love za’atar! Can’t go wrong with this duo!!
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Katie — August 27, 2015 @ 4:02 pm Reply
Yeah, it kinda works. I love finding new combos. Thanks so much for coming by Jessica. Have a great day.
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Dixya @ Food, Pleasure, and Health — August 20, 2015 @ 6:45 pm Reply
i love pita chips in general but with zaatar it sounds fabulous. i am so over summer because it is crazy hot in texas. i am more like #goawaysummer.
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Katie — August 27, 2015 @ 4:01 pm Reply
Lol, maybe we should meet half way.
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Selena @ The Nutritious Kitchen — August 20, 2015 @ 11:26 am Reply
Oh my yum!! This would be the perfect appetizer for a greek style dinner night…totally inspiring my weekend plans right now! 🙂
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Katie — August 27, 2015 @ 4:01 pm Reply
Love to hear that Selena! Happy cooking!
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Barbara — August 20, 2015 @ 10:00 am Reply
This looks yummy!
I’m making pickles right now actually – my grandmother has passed down her recipe for 15 day sweet pickles, and we make them at the same time every year. Each year they turn out a little bit better, and I love thinking of her every time I open a new can.
I don’t grow my own cukes for them, though, we pick them up from one of her friends that does!
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Katie — August 27, 2015 @ 4:00 pm Reply
I love sweet pickles, though I just ended up making dill. I think I will make both sweet and dill next year. Thanks for the comment today Barbara.
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