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Greek Gyro Dip | Use Knauss Dried Beef Instead of Shaved Lamb | Who doesn't love a gyro drenched in tzhaki sauce? A simple & authentic tasting recipe | www.craftycookingmama.com

Greek Gyro Dip

Who doesn't love a gyro drenched in tzatziki sauce? I've created a simple, yet authentic tasting, Greek Gyro Dip using Knauss Foods Dried Beef!
5 from 1 vote
Prep Time 1 hr 10 mins
Total Time 1 hr 10 mins
Course appetizers, dips
Cuisine American, Greek
Servings 2 1/2 cups


  • 2 medium sized cucumbers
  • kosher salt
  • 2 cups plain Greek yogurt I used a 17.6 oz container
  • 2 package of Knauss dried beef 3 oz. packages
  • 2 cloves garlic minced
  • 1 tablespoon finely chopped fresh dill
  • 2 tablespoon lemon juice
  • fresh pepper to taste
  • sliced pitas flatbread or naan (for dipping)


  • Peel, seed and dice cucumbers. (To seed cucumbers - cut in half lengthwise and use spoon to scoop out seeds)
  • Sprinkle a generous amount of salt over cucumbers and toss.
  • Let cucumbers drain for 1-2 hours in a colander over a bowl. Occasionally toss cucumbers around and press with a spatula or spoon to force out liquid. Before using, wrap cucumbers in paper towels and squeeze out any excess liquid.
  • In a bowl, combine cucumbers, Greek yogurt, dried beef, garlic, dill and lemon juice. Stir.
  • Add a crack or two of fresh pepper.
  • Dip can be served immediately, but is best after refrigerating for an hour or two to allow flavors to blend. Serve with fresh pita slices, flatbread or naan.
  • Dip can be stored for a day or two in the fridge. If liquid starts to form (from those stubborn cucumbers), blot up with a paper towel & stir dip.