Tzatziki and Black Olive Dip
Tzatziki and Black Olive Dip
A Greek-style duo for warm pita: cool cucumber-mint tzatziki beside a punchy blended black olive and garlic dip.
Prep: 45 minutes (including chilling) · Cook: 5 minutes
What Is Tzatziki and Black Olive Dip?
A Greek-inspired appetizer pairing: cooling tzatziki of salted cucumber, thick yogurt and mint, alongside a robust dip of black olives, garlic, olive oil and lemon — both scooped with warm pita.
Why Make Tzatziki and Black Olive Dip?
- Two contrasting dips from one short shopping list
- Cool yogurt against salty olive — a perfect pairing
- Both dips are make-ahead friendly
- Warm pita turns it into a spread
- No cooking beyond warming the bread
Unico Products Used in This Recipe
Ingredients
- 1/2 cucumber (peeled and roughly chopped)
- 1 cup yogurt (thick, unsweetened)
- 1 tbsp mint (chopped, plus sprigs to garnish)
- 4 pita breads
- salt and pepper (to taste)
- 2 cloves garlic (crushed, for the olive dip)
- 1 cup pitted black olives (canned)
- 4 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp parsley (chopped, plus sprigs to garnish)
Instructions
- Make the tzatziki: sprinkle the chopped cucumber with salt and let stand 15-20 minutes, then rinse with cold water and drain well.
- Mix the cucumber, yogurt and mint; season with salt and pepper, transfer to a serving bowl, cover and chill 20-30 minutes.
- Make the olive dip: process the garlic and olives in a food processor for 15-20 seconds, or chop very finely by hand.
- Add the olive oil, lemon juice and parsley and process a few seconds more (or mash together by hand); season with salt and pepper.
- Wrap the pitas in foil and warm on a barbecue 2-3 minutes, turning once — or in the oven or under a broiler.
- Cut the warm pitas into pieces and serve with both dips, garnished with mint and parsley sprigs.
Cooking Tips
- Salt and drain the cucumber so the tzatziki stays thick
- Use thick yogurt — strain regular yogurt if needed
- Pulse the olive dip — it should stay slightly coarse
- Chill the tzatziki at least 20 minutes
- Warm the pitas just before serving
Frequently Asked Questions About Tzatziki and Black Olive Dip
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1. Why salt the cucumber first?
It draws out moisture so the tzatziki stays thick — you can skip it if rushed.
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2. Can I use green olives instead?
Yes — green olives make a sharper dip.
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3. How long do the dips keep?
Both keep 3 days refrigerated; stir before serving.
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4. What yogurt is best for tzatziki?
Thick, unsweetened yogurt — Greek-style or regular yogurt strained for an hour.
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5. What else can I serve them with?
Crudites, grilled meats, or as sandwich spreads beyond the warm pita.
Cooking Guides & Tips
- Green vs Black Olives: What's the Difference? Why some olives are green and others black, how their flavour differs, and which to use for snacking, salads, sauces and pizza.
Tzatziki and Black Olive Dip Made Simple
Tzatziki and Black Olive Dip bring the Greek mezze table home in two bowls. Unico black olives and olive oil make the bolder half of the pair.