Recipe File: Tzatziki Dip + Pita Chips

Every parent knows that kids of all ages are constantly hungry. Mine are no different and often ask “Do you have a snack for me, Mom?”

Since I am a big fan of Mediterranean food, falafel with homemade tzatziki sauce is often on our dinner table. The tzatziki sauce leftovers are a great solution to the snack question, since it tastes even better the next day. I recently experimented with a vegan tzatziki option, substituting the Greek yogurt with puréed tofu. It was a hit and again, tasted even better the next day.

You can serve both dips side by side with homemade or store-bought pita chips. Vegan, vegetarian or not, the whole family will enjoy this cool, healthy and protein-rich snack.


Tzatziki dip, two ways
Serves 4


2 cloves garlic, chopped

½ cucumber, grated (strained of all liquid)*

¼ teaspoon dried oregano


1 teaspoon fresh lemon juice

Salt and pepper to taste

17-ounce container of Greek yogurt, such as Fage Total 2 percent OR

1 container of firm tofu

4 rounds of plain pita bread

Olive oil

Salt and pepper

*Note: To strain cucumbers, place the grated cucumber into a fine mesh strainer, and allow to drip dry for about an hour.

Tzatziki with Greek Yogurt


  1. Combine the Greek yogurt, garlic, cucumber, dried oregano, lemon juice and salt and pepper in a food processor. Pulse a few times but don’t purée all the way. It’s good to leave the dip a little chunky.
  2. Refrigerate for at least an hour or overnight.

Tzatziki with Tofu

Use same method as above but replace Greek yogurt with tofu. Use generous amounts of lemon juice to break up the tofu and purée all the way.

Homemade Pita Chips

  1. Cut the pita rounds into eight wedges and spread out on a baking sheet.
  2. Drizzle with olive oil and sprinkle with salt and pepper.
  3. Bake at 275˚ F for 15 minutes, and then let cool.
Judith Rich
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