Dehydrated Tzatziki Seasoning Mix (Printable)

A tangy Greek-inspired seasoning blend with dill, garlic, and lemon zest ideal for meats, veggies, or yogurt dips.

# What You’ll Need:

→ Dried Herbs & Spices

01 - 2 tablespoons dried dill
02 - 2 tablespoons dried parsley
03 - 1 tablespoon dried mint
04 - 1 tablespoon garlic powder
05 - 1 tablespoon onion powder
06 - 1 teaspoon ground black pepper
07 - 1 teaspoon sea salt

→ Flavor Enhancers

08 - 2 teaspoons dried lemon zest or citric acid
09 - 1 teaspoon dried chive (optional)

# How To Make It:

01 - In a small mixing bowl, add all the dried herbs, spices, and flavor enhancers. Whisk or stir thoroughly until the blend is uniform and no clumps remain.
02 - Pour the seasoning mixture into an airtight jar or dedicated spice container. Seal tightly to preserve freshness and prevent moisture absorption.
03 - Keep the sealed container in a cool, dry place away from direct sunlight. The blend will maintain optimal flavor for up to 6 months.
04 - Stir 1 to 2 tablespoons of the seasoning blend into 1 cup of Greek yogurt along with a splash of olive oil. Mix until fully incorporated and let rest for 10 minutes before serving to allow the flavors to meld.
05 - Sprinkle the blend directly over grilled meats, roasted vegetables, or potatoes for an instant burst of classic tzatziki flavor.

# Expert Tips:

01 -
  • Once you mix a batch you will reach for it constantly because it turns plain yogurt into something people assume came from a specialty shop.
  • It costs next to nothing compared to store bought seasoning packets and you control exactly what goes in.
02 -
  • Dried herbs vary wildly in potency between brands so taste your first batch of dip before adding more seasoning.
  • Citric acid is considerably more sour than dried lemon zest so start with half the amount and build up.
03 -
  • Rub a pinch between your fingers before adding it to the bowl because that releases the essential oils and wakes up flavors that have been sitting dormant.
  • The blend tastes best after resting for twenty four hours because the flavors marry and mellow into something more cohesive than when first mixed.

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