Dehydrated Tzatziki Seasoning Mix (Print)

Shelf-stable tzatziki blend of dill, mint, garlic and lemon for dips, marinades, roasted veg and grilled proteins.

# What You Need:

→ Herbs & Aromatics

01 - 3 tablespoons dried dill
02 - 2 tablespoons dried mint
03 - 2 tablespoons dried parsley
04 - 1 tablespoon dried chives
05 - 1 tablespoon garlic granules
06 - 1 tablespoon onion powder

→ Spices & Seasonings

07 - 1 1/2 teaspoons sea salt
08 - 1 teaspoon ground black pepper
09 - 1 teaspoon dried lemon zest (or citric acid)
10 - 1/2 teaspoon dried cucumber powder (optional, for authentic tzatziki flavor)

# How To Make It:

01 - In a medium mixing bowl, add the dried dill, mint, parsley, chives, garlic granules, onion powder, sea salt, black pepper, dried lemon zest (or citric acid), and cucumber powder if using.
02 - Whisk all ingredients together until evenly distributed and no clumps remain.
03 - Transfer the blend to an airtight container or spice jar. Store in a cool, dry place for up to 6 months.
04 - Stir 1 to 2 tablespoons of the mix into Greek yogurt or sour cream with a splash of olive oil for an instant tzatziki-style dip. Alternatively, sprinkle directly over grilled vegetables, chicken, or seafood.

# Expert Tips:

01 -
  • It takes ten minutes and lasts six months in your pantry, which means you are always one sprinkle away from Mediterranean flavor.
  • You can stir it into yogurt for instant tzatziki without chopping a single cucumber or herb.
  • It transforms plain roasted vegetables into something people will actually ask about at a potluck.
02 -
  • Dried herbs lose potency after about six months, so make only what you will realistically use rather than doubling the batch.
  • Citric acid is dramatically more sour than dried lemon zest, so start with less and taste before adding more.
03 -
  • Rub a small pinch of the blend between your fingers before using it to release the essential oils and wake up flavors that have been sitting.
  • When mixing into yogurt, let it rest in the fridge for at least thirty minutes so the dried herbs can rehydrate slightly and the flavors can marry.

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