Dehydrated Tzatziki Seasoning Mix (Printable)
Zesty dehydrated tzatziki blend of dill, mint and garlic—stir into yogurt or sprinkle on grilled vegetables.
# What You’ll 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 granulated dried garlic
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)
# How To Make It:
01 - In a medium mixing bowl, add the dried dill, mint, parsley, chives, granulated garlic, and onion powder.
02 - Add the sea salt, black pepper, dried lemon zest (or citric acid), and dried cucumber powder if using. Whisk everything together until the mixture is uniform and no clumps remain.
03 - Transfer the seasoning to an airtight container or glass spice jar. Keep in a cool, dry place away from direct sunlight for up to 6 months.
04 - Stir 1 to 2 tablespoons into Greek yogurt or sour cream with a drizzle 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, uses zero heat, and gives you a jar of Mediterranean flavor that lasts for months in the pantry.
- You can stir it into yogurt, shake it over roasted potatoes, or rub it on chicken without thinking twice.
02 -
- Dried herbs lose potency after about six months, so label your jar with the date and make a fresh batch when the fragrance fades.
- Citric acid is much stronger than dried lemon zest, so start with half a teaspoon if you go that route and taste before adding more.
03 -
- Buy dried herbs from a store with high turnover so they have not been sitting on the shelf losing flavor for months.
- Write the date on the jar lid with a marker, because you will forget when you made it.