This post is sponsored by Philadelphia Cream Cheese
There are a couple of things that I love with all my heart: fresh ingredients, easy recipes, and herbs. This Cream Cheese Tzatziki recipe is packed with all those things and has become an entertaining staple around here.
The most important thing about this Cream Cheese Tzatziki is that it’s a crowd favorite. Seriously, there’s not a single person that doesn’t love this recipe, so it’s great for parties, gatherings, and get-togethers. You can serve it as an appetizer with crackers, as I did for my BBQ party, or as a little sauce with a Mediterranean-inspired dish.
Another thing that I love about this recipe is that it takes inspiration from a classic Greek dip but adds a creative twist. Tzatziki is usually made with a thick Greek yogurt, cucumbers, dill, garlic and lemon juice. This recipe is a modern update: easier and more flavorful.
Instead of using Greek yogurt, we are using Philadelphia Cream Cheese. Philadelphia Cream Cheese is made with fresh milk and real cream and no preservatives. Nothing else tastes like it, so it’s a staple in my home.
I also swapped the dill for chives. They were super fresh at the farmers market and the flavor of this dip just got a million times better.
And then there are the cucumbers, which are carefully (and quickly) cured to pack a punch of flavor. Seriously, you need to cure your cucumbers if you want to take your Cream Cheese Tzatziki to the next level.
Traditionally, tzatziki is made with fresh cucumber sliced, chopped and mixed with the rest of the ingredients. But cucumbers are packed with water and can water down your tzatziki significantly. Cured cucumbers not only leave behind a lot of the water, but they also get packed with all the flavors from the curing process while remaining just as crunchy and fresh.
And while “cured cucumbers” may sound fancy and difficult to achieve, they’re not at all difficult to replicate at home. You just need to thickly slice a big cucumber, then mix some salt, pepper, and garlic powder together and sprinkle the cucumber slices with the mixture and then let them sit for around 10 minutes. Then it’s just a matter of pat-drying them and chopping them to mix with the rest of your dip.
You can use the 10 minutes of curing time to whip up the rest of your Cream Cheese Tzatziki, which will taste like it’s straight out of a hip, urban Mediterranean restaurant.
- 2 8 oz. PHILADELPHIA Cream Cheese Bricks, softened
- 3 cloves garlic, chopped
- Juice of 1½ lemons
- ¼ cup chopped chives
- 1 cucumber, thickly sliced
- 2 tsp salt
- 2 tsp pepper
- 2 tsp garlic powder
- In a small bowl mix the salt, pepper and garlic powder.
- Lay the cucumber in a tray and sprinkle them with the salt and pepper mix.
- Set aside for 10 minutes.
- After curing, pat them dry and chop.
- While the cucumbers are curing, mix the PHILADELPHIA Cream Cheese with the garlic, lemon juice, and chives.
- Add the cucumbers once they are cured and chopped.
- Mix everything together for 1 minute or until everything is well incorporated.
- Serve in a dish with crackers
For all of your entertaining needs, turn to Philadelphia Cream Cheese. Always have it on hand to create fun appetizers and desserts that pop. I had a great time developing my 15-Minute Cream Cheese Tzatziki for my BBQ party. For more creamy, delicious recipe ideas, click here.