Tzatziki Mediterranean Seasoning

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If a tub of tzatziki disappears from the fridge faster than the pita you bought to go with it, then this blend is for you.

Turning a good sauce into a good spice is one of my favorite moves. Tzatziki was too obvious to skip." — Chef Tony Reed

KEY FLAVORS & INGREDIENTS

What exactly does a dry seasoning version of tzatziki taste like? Bright lemon and vinegar tang up front, dill and mint add a fresh cooling effect, parsley brings a biting freshness, savory onion adds base, and a black pepper bite finishes it off. This is a cool, tangy, herb-forward blend built for anything that needs a little Mediterranean brightness.

HOW TO USE IT

So if tzatziki is so good straight out of the container, why bother creating a dry blend?? Because some flavors are too good to leave stuck in sauce form. A dry seasoning means you can rub it, toss it, shake it, and stir it into things.

This blend is built for cool, bright applications as much as high-heat ones. Try it in:

  • Marinades & Dressings – Whisk into olive oil and a squeeze of lemon for an instant Greek-inspired marinade or salad dressing.

  • Dips & Spreads – Stir into Greek yogurt or sour cream for a five-minute tzatziki. Just add cukes if that’s your thing.

  • Finishing & Garnishing – Sprinkle over grilled meats, roasted vegetables, or a bowl of hummus right before serving.

  • Snack & Side Upgrades – Toss with popcorn, pita chips, or roasted potatoes for a tangy, herbaceous crunch.

WHAT IT'S GOOD ON

Think tzatziki-seasoned chicken, lamb, salmon, gyros, falafel, roasted potatoes, cucumber salad, hummus, yogurt dips, popcorn, pita chips — you get the idea.

Keep this cool, tangy, herb-forward blend on your counter. It plays well with everything that’s Mediterranean, and plenty that isn't.

FULL INGREDIENTS

Whey, salt, buttermilk, sour cream solids (cultured cream, nonfat milk), onion and garlic powder, yeast extract, spices, natural flavors, lactic acid, and silicon dioxide added to prevent caking. 

ALLERGENS

Contains: Milk.