Pickled Rose
Food and art, mutually inspired.


Tahini Tzatziki

Every time I write a recipe for dip I get that Freak Nasty song stuck in my head. Every.SINGLE.Time. “I put my hand up on my hip, when I dip, you dip, we dip”. It’s probably stuck in your head now too. You’re welcome.

So let’s talk dip. It’s summer, and that means I don’t want to turn on my oven for any reason or eat anything super heavy. And to be honest, eating a bowl of dip for dinner will happen more often than not, because who wants to cook a huge meal when it’s hot as an oven outside?

My tzatziki has cooling, refreshing cucumber, lots of fresh herbs, za’atar, tangy yogurt, lemon, garlic, and an added surprise of tahini paste- adding some nuttiness and an extra boost of protein. So when you’re feeling lazy and eat a bowl of dip for dinner, like the grown up that you are, you won’t feel like you have to yell “SHAME!” at yourself all night.

Tahini Tzatziki

Tahini Tzatziki

Tahini Tzatziki


1 C English cucumber, grated and drained

1 C plain whole milk yogurt

1/4 C tahini paste

1 Tbsp olive oil

2 cloves garlic, grated (approximately 1 tsp)

1 tsp kosher salt

1 tsp Za’atar

2 Tbsp parsley, chopped

2 Tbsp cilantro, chopped

In a small bowl, add all ingredients and mix until everything is combined. Top with an extra sprinkle of za’atar and a drizzle of olive oil. Serve with veggies, pita, or as a sauce to accompany your favorite protein.