Creamy Sun Dried Tomato Tzatziki (Print Version)

Creamy Greek yogurt blended with sun-dried tomatoes, cucumber, dill and lemon—ideal chilled for dipping or spreading.

# What You 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 It:

01 - Grate the English cucumber and place it in a clean kitchen towel or cheesecloth. Squeeze firmly to extract and discard 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 reaches a smooth, creamy consistency. Taste and adjust salt and pepper as needed.
04 - Refrigerate for at least 30 minutes to allow the flavors to meld and develop.
05 - Serve chilled, garnished with additional sun-dried tomatoes or a light drizzle of olive oil if desired. Pair with warm pita bread, fresh vegetables, or use as a spread.

# Expert Hints:

01 -
  • It takes exactly fifteen minutes from cutting board to bowl and most of that is grating cucumber.
  • The sun dried tomatoes add a deep savory punch that makes people ask what your secret ingredient is every single time.
  • It works as a dip a spread a sauce for grilled chicken and honestly I have eaten it straight from the container with a fork at midnight.
02 -
  • If you skip the cucumber squeezing step you will end up with a puddle of separated liquid at the bottom of your bowl within an hour and it cannot be fixed once it happens.
  • The dip tastes significantly better on day two so if you are making it for a gathering prepare it the night before and thank yourself later.
  • Sun dried tomatoes packed in oil carry more flavor than the dry kind in bags and the oil they sit in is wonderful for cooking other things so nothing goes to waste.
03 -
  • Let the sun dried tomatoes drain on paper towels for five minutes before chopping because excess oil can make the dip greasy and heavy instead of luscious and light.
  • Use a Microplane to grate the garlic into a wet paste rather than chopping by hand because it distributes more evenly and prevents anyone from biting into a raw garlic chunk.

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