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5 from 3 votes

Tzatziki Sauce & Pita Chips Recipe

Creamy Greek yogurt, fresh dill, garlicky deliciousness, there’s a reason Tzatziki is one of the most popular Greek dips. 
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Greek
Diet: Vegetarian
Keyword: cucumber, dip, greek yogurt, pita, tzatziki
Servings: 6 people
Calories: 649kcal

Special Equipment

  • Grater
  • Sheet pan
  • Medium to large mixing bowl
  • Cutting board
  • Knife

Ingredients

  • 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

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!
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Notes

Suggestions:
  • 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.

Nutrition

Calories: 649kcal