Kale Tzatziki Dip

While shopping at Trader Joe’s, Jason tasted a new product that they were sampling, a Kale Tzatziki dip. We rarely pick up tubs of prepared anything, since we know we can make it better at a fraction of the cost. Tzatziki is one of our favorite dips; yogurt, cucumber, garlic, and lemon. It’s so versatile and easy to make, that altering the dip with the addition of dehydrated kale would be a snap. The tzatziki is not only great as a traditional dip with pita bread, or a topping for fallefal, but with some slices of avocado and whole wheat toast, the tzatziki makes a great breakfast spread too. We just finished the last of the batch and now we’re starting to have withdrawals. We can still taste the garlic on our breath from breakfast and we’re wishing we had more in the fridge for a snack after work.

Kale Tzatziki Dip

1 32 oz container whole milk yogurt
1 cucumber, peeled, seeded, and diced (peel can be left on if organic and unwaxed)
3-4 kale leaves, ribs removed and cut into small pieces
1 small garlic clove
salt & pepper

In a small holed colander line with cheesecloth, place over a bowl and pour the container of yogurt in the cheesecloth. Place in the fridge and allow to sit for several hours or overnight for a creamier, richer texture.

In a preheated 225 degree oven, place the kale pieces on a small baking sheet and place in the oven for 30-40 minutes until crispy. Check every 15 minutes and toss to prevent from burning. Once dried, set aside.

In another colander lined with cheesecloth, place the diced cucumber and sprinkle 1 teaspoon of salt over the cucumber pieces. Allow to sit for at least 30 minutes and up to one hour. At that time, twist the top of the cheesecloth and extract as much water from the cucumbers as possible. Set aside until the yogurt is ready.

Once the yogurt is at the proper consistency, place in a medium bowl with the diced cucumber and dehydrated kale pieces. Using a microplane, grate the garlic clove over the yogurt, then grate the lemon, yellos zest only. Add a small pinch of salt and a few grinds of fresh pepper to the bowl. Whisk together until all ingredients are incorporated; taste and season accordingly. Refrigerate until ready to serve.

7 thoughts on “Kale Tzatziki Dip

  1. Oh this is a neat idea – I will confess that with two kids and a driving schedule busier than the local airport shuttle service, I do sometimes buy pre-made tubs of hummus, tzatziki etc. but I know you’ll still love me anyhow 🙂

    I try to do it myself when time permits and this is very doable. I love the idea of eating it with avocado on a yummy piece of bread. Brilliant!


    • All child driving service providers get to take a pass as often as they need! The fun of this recipe is the thickening that occurs after it sits in the fridge while the dried kale rehydrates in the yogurt. That and the insane amount of garlic you can add (or not) to tzatziki made at home. As for the avocado, we look for just about any excuse to eat them. On salad? With tacos? of course! For breakfast with eggs or yogurt and always with warm toast? Why not?


  2. Those dang prepared tubs are so enticing… but I know I can make it at home in a snap, and often it’s healthier and cheaper. I still cave every now and then… but most of the time I use them for inspiration like you did here. Great job!


    • Believe us when we say, “we get it!” Tubs of anything tasty are tempting substitutes for washing dishes. But this recipe is crazy easy and we suspect that the effort of making tzatziki at home will feel more satisfying that grabbing the tub from the refrigerated section of the store. We’re pretty sure it’s cheaper to make than to buy this kind of thing. Plus, at home, you get to experiment!

      Steve & Jason


  3. John & Jason,
    This is a wonderful recipe and photos. Do you think we could use non fat Greek yogurt or non fat Straus instead of whole milk? You are doing an amazing job here!


    • Hello David!
      So good to hear from you. Thank you for the kind words! We’re having a lot of fun with this blog. You can always substitute low or non-fat yogurts to replace the whole milk yogurt (though why on earth would you want to?!?!) The fun of Greek yogurt is its natural thickness, which makes it seem creamier than it is thanks to that full bodied texture. Try what you like. We’re confident the results will be plenty satisfying.

      Steve & Jason!


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