Wajos Tzatziki Dip. Almost half garlic, plus onions, chives, and parsley – the seasoning blend that turns yogurt into a Greek dip.

Wajos Tzatziki Dip Seasoning Blend 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.

Tzatziki Dip Seasoning Blend by Wajos 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.

Garlic up front, onion behind, herbs to finish

The 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 Café de Paris Dip with herbs and turmeric.

With yogurt for gyros, with quark for baked potatoes, with sour cream for the barbecue

The 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.

Our tip: Place the Tzatziki and Aioli Dip side by side on the barbecue table, both mixed with yogurt – two garlic dips, one fresh, one with lemon, and let the guests decide.

Mixed in Dohr, with a view over the Moselle

The 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.

The jar for the barbecue night and for all who prefer to stir their own Tzatziki

A 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 Patatas Bravas Dip, 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 Wajos page. This blend is not suitable for anyone avoiding garlic – it is the main ingredient here.

Garlic, 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.