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Tzatziki dip in a white ceramic bowl with pita chips on marble

Tzatziki with Pita Chips

Cool, creamy Greek tzatziki made with full-fat yogurt, fresh dill, and squeezed cucumber, served with crispy homemade pita chips.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Greek
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 cups full-fat Greek yogurt
  • 1 medium English cucumber grated and squeezed dry
  • 3 cloves garlic minced or grated
  • 2 tbsp fresh dill chopped
  • 1 tbsp fresh lemon juice
  • 1 tbsp extra virgin olive oil plus more for drizzling
  • 1/2 tsp salt
  • 4 whole pita breads cut into triangles
  • 2 tbsp olive oil for pita chips
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • salt for pita chips

Method
 

  1. Grate cucumber on the large holes of a box grater. Wrap in a clean kitchen towel and squeeze firmly until completely dry.
  2. In a bowl, combine drained cucumber, Greek yogurt, garlic, dill, lemon juice, olive oil, and salt. Stir well. Taste and adjust seasoning.
  3. Cover and refrigerate the tzatziki for at least 30 minutes before serving.
  4. Preheat oven to 400F. Toss pita triangles with olive oil, garlic powder, oregano, and salt. Spread in a single layer on a baking sheet.
  5. Bake for 8 to 10 minutes, flipping halfway, until golden and crisp. Cool for 5 minutes.
  6. Spoon tzatziki into a bowl, drizzle with olive oil, top with extra dill, and serve with pita chips.

Notes

Squeeze every drop of moisture from the grated cucumber before mixing. This single step is what keeps tzatziki thick instead of watery. Refrigerate the finished dip for at least 30 minutes before serving to let the flavors meld.