{"product_id":"tzatziki-dip-wuerzmischung","title":"Tzatziki Dip Seasoning Mix","description":"\u003ch2\u003eWajos Tzatziki Dip. Almost half garlic, plus onions, chives, and parsley – the seasoning blend that turns yogurt into a Greek dip.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eWajos Tzatziki Dip Seasoning Blend\u003c\/strong\u003e is a dry spice mix consisting of 47.2 percent garlic, 13.3 percent onions, chives, parsley, pepper, salt, and a little olive oil, 60g in a jar, from Dohr on the Moselle. Not a ready-made dip from the refrigerated section, no cucumber in a jar, no milk powder – but rather the seasoning that you mix yourself with yogurt or quark. The blend is vegan.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eTzatziki Dip Seasoning Blend by Wajos\u003c\/strong\u003e is the antithesis of the store-bought tub. That one tastes like thickeners and very little garlic, and goes sour after three days. Here, it is the other way around: the yogurt comes fresh from the fridge, the cucumber from the vegetable drawer, and the seasoning from the jar – nearly half garlic, dried, plus onions and herbs. Five minutes of stirring, half an hour of chilling, and you have a tzatziki on the table that tastes of garlic instead of preservatives. The difference is the same as that between instant soup and real soup.\u003c\/p\u003e\n\n\u003ch3\u003eGarlic up front, onion behind, herbs to finish\u003c\/h3\u003e\n\n\u003cp\u003eThe blend is exactly what the name promises: robust. 47.2 percent garlic sets the tone, dried and therefore milder than raw, but distinct. Onions add sweetness and depth, chives and parsley provide a green, fresh edge, and pepper adds a subtle heat. With 14 grams per 100 grams, it is generously salted – so there is no need to add more salt. The ingredient list honestly states what is missing: cucumber and dill. For a tzatziki with cucumber, the blend alone is hardly enough – you grate the cucumber yourself, and only then does it become truly Greek. Those who prefer less garlic can opt for the \u003ca href=\"\/en\/products\/caf-de-paris-dip-wuerzmischung\"\u003eCafé de Paris Dip\u003c\/a\u003e with herbs and turmeric.\u003c\/p\u003e\n\n\u003ch3\u003eWith yogurt for gyros, with quark for baked potatoes, with sour cream for the barbecue\u003c\/h3\u003e\n\n\u003cp\u003eThe standard ratio: two teaspoons of the blend per 250 grams of Greek yogurt or quark, stir, and chill for 30 minutes so the garlic can infuse. Grate half a cucumber coarsely, squeeze out the excess liquid, fold it in, and add a dash of olive oil on top. It pairs perfectly with gyros and souvlaki, baked potatoes and fries, flatbread and vegetable sticks, and at a barbecue as a dip for lamb and chicken. Using sour cream makes it thicker and suitable for spreading on bread; using soy yogurt keeps it vegan. The blend is not suitable for cooking – the herbal notes are lost in hot dishes.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Place the Tzatziki and \u003ca href=\"\/en\/products\/aioli-dip-wuerzmischung\"\u003eAioli Dip\u003c\/a\u003e side by side on the barbecue table, both mixed with yogurt – two garlic dips, one fresh, one with lemon, and let the guests decide.\u003c\/p\u003e\n\n\u003ch3\u003eMixed in Dohr, with a view over the Moselle\u003c\/h3\u003e\n\n\u003cp\u003eThe dip blends are among the products that Wajos manufactures themselves in Dohr near Cochem – bottled in their own facility and tested in their in-house laboratory, like most of their approximately 900 items. The family business emerged from a liqueur manufactory that vintner Walter Josef Oster founded in Ediger-Eller in the 1980s; his son Peter Oster now runs it with Ulf Schwichtenberg, and over 80 employees work in Dohr. That a winery should blend dips is only logical in the Moselle region – wine pairs perfectly with good food.\u003c\/p\u003e\n\n\u003ch3\u003eThe jar for the barbecue night and for all who prefer to stir their own Tzatziki\u003c\/h3\u003e\n\n\u003cp\u003eA 60-gram jar is enough for about ten bowls of dip – a supply for an entire summer of grilling or for weekday baked potatoes. As a gift for a barbecue, it is the jar that gets opened immediately; combined with the \u003ca href=\"\/en\/products\/patatas-bravas-dip-wuerzmischung\"\u003ePatatas Bravas Dip\u003c\/a\u003e, it makes a nice little dip set. Store in a cool, dark place and close the jar tightly. You can find all our dip blends on our \u003ca href=\"\/en\/collections\/hersteller-wajos\"\u003eWajos page\u003c\/a\u003e. This blend is not suitable for anyone avoiding garlic – it is the main ingredient here.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eGarlic, onions, chives, and parsley in a jar – the Tzatziki seasoning blend from the Moselle that becomes a dip with the addition of yogurt and a cucumber.\u003c\/em\u003e\u003c\/p\u003e","brand":"Wajos","offers":[{"title":"60 g","offer_id":57548228919628,"sku":"047WAJ0010","price":8.25,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1058\/3903\/4700\/files\/tzatziki-dip-wuerzmischung-woo-eigen.png?v=1790955068","url":"https:\/\/leniundhans.at\/en\/products\/tzatziki-dip-wuerzmischung","provider":"Leni \u0026 Hans","version":"1.0","type":"link"}