Recipe Index

Greek | Tzatziki with Pita Chips

Revised on February 20, 2012

Using Greek yogurt eliminates the need for draining the yogurt so you can put it together faster. Be sure to squeeze the cucumber and let drain so that the dip doesn't become watery. I found that using an English cucumber works better. Use as much garlic as you like. This recipe post is part of my Global Bites Project - Greek Cuisine adventure.

Yield: 2 cups

tzatziki with pita chips



1 English cucumber, peeled and seeded

2 cups Greek yogurt

1 to 4 cloves of garlic, minced or microplaned

1 tablespoon extra-virgin olive oil

1 tablespoon freshly squeezed lemon juice

kosher sea salt, to taste

freshly ground pepper, to taste



1 package of pita bread

Maldon salt




Grate the cucumber and place it in a strainer. Squeeze the cucumber, to release some of the liquid and dry it out a bit. Set aside.

Place the yogurt in a bowl, add the cucumber and the remaining ingredients, and adjust the seasonings with salt and pepper.


Cut pita bread into triangles, drizzle with olive oil, and toss. Arrange on a baking sheet in a single layer. Season with Maldon salt. Toast in a 350 degree oven until crisp, about 15 minutes.


(Ref. "Tzatziki" recipe, The Take-Out Menu Cookbook.)