Learn to make Tzatziki Sauce & Homemade Pita Chips 🥣🌱👌🏽
Creamy Greek yogurt, fresh dill, garlicky deliciousness, there’s a reason Tzatziki is one of the most popular Greek dips. It’s a great appetizer for when you have friends coming over and want to impress them with your skills but don’t have much time!
Check out the full recipe below. Happy Eating!
Chef Julie & the Mint Team 🌱
Tzatziki Sauce & Pita Chips Recipe
- Sheet pan
- Medium to large mixing bowl
- Cutting board
- 17 ounces Greek Yogurt Full-fat 5% recommended for best flavor
- 1 each Cucumber
- 1-2 each Garlic cloves minced
- ¼ – 1/2 each Lemon juiced
- 1 T Fresh Dill chopped or sub dried
- Salt & Pepper To Taste
- 5-6 each Pita bread rounds
- 2-3 T Olive oil
- 1-2 T Oregano or Italian seasoning optional
- Salt To Taste
Instructions for Tzatziki Sauce
- In a bowl, Grate the cucumber, press to extract excess water from the cucumber & discard the extra liquid.
- Add the greek yogurt, garlic, dill, lemon, Salt & pepper to the bowl with the cucumber and mix well.
- Taste and adjust the seasonings as needed.
Instructions for Pita Chips
- Preheat the oven to 350 degrees.
- Stack the pita bread so they’re all aligned. Cut in half, then in half again the opposite way, and then cut each of the quarters in half to form the “chips”
- Place the pita on a sheet pan and top with the oil and seasonings. Toss gentle until all the pita is coated.
- Bake for 20-25 minutes, remove from the oven and flip the bread. Bake for an additional 10-20 minutes until golden brown & the desired crispiness is reached.
- (Bake for less time if you like them softer with a slight crunch or on the longer side for more crispy chips. )
- Enjoy warm right away with some fresh Tzatziki sauce!
- Cut up your favorite veggies to eat with the Tzatziki as a gluten-free alternative.
- The pita chips will last in a Ziploc bag for up to 2 weeks.