Creamy Sun Dried Tomato Tzatziki (Print View)

Creamy Greek yogurt with sun-dried tomatoes, cucumber, dill and garlic—chilled and ready for pita or 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:

01 - Grate the English cucumber, then wrap it in a clean kitchen towel or cheesecloth and firmly squeeze to extract all excess moisture.
02 - In a mixing bowl, combine the Greek yogurt, chopped sun-dried tomatoes, squeezed grated cucumber, fresh dill, minced garlic, olive oil, lemon juice, sea salt, and black pepper.
03 - Stir thoroughly until all ingredients are fully incorporated and the mixture achieves a smooth, creamy consistency. Taste and adjust seasoning as needed.
04 - Refrigerate for at least 30 minutes to allow the flavors to meld together.
05 - Serve chilled, garnished with additional sun-dried tomatoes or a drizzle of olive oil if desired. Pairs well with fresh pita, raw vegetables, or grilled seafood.

# Expert Suggestions:

01 -
  • Sun dried tomatoes give tzatziki a completely different personality, deeper and slightly sweet, without any extra effort.
  • It takes fifteen minutes and uses zero heat, which means your kitchen stays cool and you get something that tastes like it required far more work than it did.
02 -
  • Skipping the cucumber squeezing step is the single fastest way to ruin this dip, because it will weep liquid all over your beautiful presentation within an hour.
  • The flavors deepen overnight so making it a day ahead actually improves it, but hold off on garnishing until right before serving.
03 -
  • Use the oil from jarred sun dried tomatoes instead of plain olive oil for an extra layer of tomato flavor throughout the dip.
  • Let the dip come to room temperature for about ten minutes before serving because cold mutes the flavor significantly.

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