Dehydrated Tzatziki Seasoning Mix (Print View)

A versatile Greek-inspired seasoning blend with cucumber, dill, garlic, and mint for sprinkling or mixing with yogurt.

# Ingredient List:

→ Main Blend

01 - 2 tablespoons dried cucumber flakes
02 - 2 tablespoons dried dill weed
03 - 2 teaspoons dried garlic granules
04 - 2 teaspoons dried onion flakes
05 - 1 tablespoon dried parsley
06 - 1 tablespoon dried mint
07 - 2 teaspoons lemon zest powder (or citric acid for extra tang)
08 - 1½ teaspoons sea salt
09 - 1 teaspoon ground white pepper

# How to Make:

01 - Place all ingredients into a spice grinder or small blender. Pulse until a uniform, semi-fine mixture forms, leaving some texture for a pleasant crunch.
02 - Transfer the blended mixture to an airtight jar or container. Store in a cool, dry place for up to 6 months.
03 - To make a classic tzatziki-style dip, stir 1 tablespoon of the seasoning mix into 1 cup of plain Greek yogurt. Let it rest for 10 minutes to allow the flavors to bloom, then adjust salt and tang to taste.
04 - Sprinkle generously over roasted vegetables, popcorn, grilled chicken, or pita chips for a bright, herbaceous kick.

# Expert Advice:

01 -
  • It takes ten minutes to make something that lasts half a year and tastes like you spent all day.
  • You will find yourself reaching for it on everything from popcorn to roasted carrots to a Tuesday night chicken breast.
  • No cooking required, just a grinder and a few jars of dried herbs you probably already have.
02 -
  • Dried cucumber flakes can be tricky to find but online spice shops carry them and they are worth seeking out, do not try substituting fresh cucumber.
  • If your blend tastes flat after mixing with yogurt, add a tiny pinch more salt and an extra squeeze of fresh lemon juice before giving up.
03 -
  • Toasting the dried onion flakes in a dry pan for thirty seconds before blending deepens their sweetness and adds a subtle roasted note to the whole mix.
  • Grind in two batches if your blender is small, pulse the harder ingredients like salt and garlic first, then fold in the delicate herbs by hand.

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