Creamy Sun Dried Tomato Tzatziki

The jar of sun dried tomatoes sat in my pantry for three months before I finally cracked it open on a rainy Tuesday when dinner options had run dry. I had been making regular tzatziki for years but something possessed me to fold those ruby red pieces into the yogurt mixture and honestly it changed my entire approach to dip. The tangy concentrated tomato flavor against the cool cucumber and dill creates this impossibly addictive contrast that makes you keep coming back spoon after spoon.

I brought this to a potluck last summer and watched my friend Sara abandon her own carefully constructed charcuterie board to stand near my bowl with a stack of pita chips. She texted me the next morning asking for the recipe before she even said good morning and that pretty much tells you everything you need to know.

Ingredients

• Greek yogurt (1 1/2 cups full fat or 2%): Full fat gives you the richest texture but two percent works fine if that is what you have and please use Greek yogurt not regular because the thickness is what makes this work.
• Sun dried tomatoes (1/2 cup drained and finely chopped): Get the kind packed in oil if you can because they are more flavorful and easier to chop and drain them well or your dip gets watery.
• English cucumber (1/2 medium seeded and finely grated): English cucumbers have fewer seeds and less moisture which is critical because nobody wants a soupy tzatziki.
• Fresh dill (2 tablespoons finely chopped): Fresh dill is nonnegotiable here and dried dill will make you sad so please just buy the fresh bunch.
• Garlic (1 small clove minced): One clove is plenty because raw garlic can overpower the delicate balance and you want the tomatoes to shine.
• Extra virgin olive oil (1 tablespoon): A good fruity olive oil adds a rounded richness that ties everything together.
• Fresh lemon juice (2 teaspoons): Just enough brightness to wake up all the flavors without making it taste lemony.
• Fine sea salt (1/2 teaspoon) and freshly ground black pepper (1/4 teaspoon): Seasoning is everything with a simple dip so taste and adjust at the end.

Instructions

Squeeze that cucumber dry:

Grate the cucumber on the large holes of your box grater then wrap it in a clean kitchen towel or cheesecloth and squeeze firmly over the sink until you are genuinely surprised by how much liquid comes out because this step is the difference between gorgeous dip and sad soup.

Bring everything together:

Drop the yogurt into a mixing bowl and add the chopped sun dried tomatoes, squeezed cucumber, dill, garlic, olive oil, lemon juice, salt, and pepper. Stir with a spatula using folding motions at first to avoid splashing and then give it a good thorough mix until you see the tomatoes streaking through the pale yogurt like little ribbons of sunshine.

Taste and trust yourself:

Now is the moment to taste and think about whether it needs more salt or a tiny squeeze more lemon and trust your instincts because your tongue knows what this dip wants to become.

Let it rest:

Scrape it into a serving bowl, cover with plastic wrap, and tuck it into the refrigerator for at least thirty minutes because the flavors need time to introduce themselves to each other and become something greater than their individual parts.

Serve with flair:

Pull it from the fridge, scatter a few extra pieces of sun dried tomato on top, drizzle a thin stream of olive oil over the surface, and watch everyone gathered around your kitchen island reach for it before you have even set it down.

Pin it

There was a stretch last August where I made this four times in a single week because my partner kept finding new things to put it on and I finally realized that some recipes do not need a special occasion because they become the occasion themselves.

How to Serve It Beyond the Expected

Obviously pita chips and raw vegetables are wonderful but try slathering it inside a warm pita with falafel or using it as a base sauce on a flatbread pizza and you will unlock entirely new dimensions of enjoyment. I have also been known to dollop it generously over a bowl of lentil soup and the cool tang against the hot earthy broth is the kind of combination that makes you close your eyes at the table.

Swaps and Variations That Actually Work

If you cannot find fresh dill, flat leaf parsley is a respectable alternative that shifts the flavor toward something brighter and greener. Swap the sun dried tomatoes for roasted red peppers and suddenly you have a completely different dip that is equally worthy of your attention. A reader once told me she added a tablespoon of tahini and a pinch of smoked paprika and I tried it the next day and it was phenomenal.

Storage and Make Ahead Advice

This dip keeps beautifully in an airtight container in the refrigerator for up to four days though it rarely lasts that long in my house. Give it a good stir before serving because some natural separation is normal and perfectly fine.

• Do not freeze this dip because the yogurt texture will break and turn grainy upon thawing.
• A glass container with a tight lid preserves the flavor better than plastic.
• Always press plastic wrap directly against the surface before sealing to prevent the garlic aroma from permeating your fridge.

Pin it

Some of the best things in a kitchen come from opening your pantry and following curiosity instead of a plan and this dip is proof that a little improvisation can become a staple you will make for years.

Recipe FAQ

→ How do I remove excess moisture from the cucumber?

Grate the cucumber, place it in a clean towel or cheesecloth, then squeeze firmly to extract as much liquid as possible. Removing moisture prevents the mixture from becoming watery and keeps the texture creamy.

→ Can I use oil-packed sun-dried tomatoes?

Yes. Drain and finely chop oil-packed tomatoes; you can reserve a teaspoon of the oil to add extra flavor. Taste before adding salt, as some packed tomatoes can be saltier than dry-packed ones.

→ How long will this keep in the refrigerator?

Stored in an airtight container, it will keep 3–4 days. Flavors often improve after a few hours of chilling, but note that texture may thin slightly as ingredients release moisture over time.

→ What can I use instead of Greek yogurt for a dairy-free version?

Use a thick, unsweetened plant-based yogurt (such as coconut or almond) that holds shape. You may need to strain it briefly or add a small amount of plant-based cream cheese to achieve similar creaminess.

→ Any tips for making it extra creamy?

Fold in 1–2 tablespoons of cream cheese or a splash of heavy cream, or use full-fat Greek yogurt. Whisking thoroughly and chilling for at least 30 minutes helps the texture come together.

→ What are good serving ideas and pairings?

Serve chilled with warm pita, raw vegetables, or grilled seafood and meats. It also works as a sandwich spread, a topping for baked potatoes or as a flavorful dollop on grain bowls.