Tzatziki with Scallion Anchovy Oil Ripple Bread

The easiest, high in protein bread you’ll ever make covered in an oniony salty oil and paired with refreshing and cooling creamy tzatziki for a snack that can’t be beaten!

I’m forever on the hunt for a fantastic snack that packs the perfect amount of satiating carbs and fats, a significant source of protein, and incredible savory flavor but nothing too heavy that I feel like I’m leaning towards a meal. In other words, this is my kind of snack! Crunchy yet chewy protein-packed, from the greek yogurt, ripple bread that takes no time at all to make with this oniony salt oil to bring it to life served with a zingy cooling tzatziki to seal the deal on a mouthwatering combination. 


I did not invent this, I found the recipe through THE QUEEN, Ms. Justine Snacks. LOVE HER, she’s amazing. And she has a tutorial, probably so much better than mine honestly, on how you make a SUPER simple dough of yogurt, flour, and water, let it rest then roll it out to kind of ripple it into a cast iron skillet before baking. This bread is so dangerously easy and could have endless oils topped on top to serve with endless types of meals


Oniony herbaceous salty was what I was going for but you could go for a pesto, tapenade with extra oil, a chimichurri, or garlic butter – SO MANY different ways to flavor up this bread for whatever you have in mind to pair with whether it’s on the side of a salad or dip, to sop up some pasta sauce, cut small for a fantastic charcuterie and cheese board, or more. 


Fridge staple in my opinion. It’s a great snack with bread, chips, and crudités. An amazing topper/sauce for proteins, great as a spread on a sandwich or toast. You have this rich thick tangy full-fat greek yogurt with zest lemon and vibrant mint stirred together with a dash of fresh mint and a pour of fruity olive oil. You can’t go wrong with tzatziki, it’s one of my favorites. 

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Tzatziki with Scallion Anchovy Oil Ripple Bread


Units Scale


  • 1 large cucumber, grated and water squeezed out
  • 2 cups plain 2% or whole milk yogurt
  • 1/4 of a lemon
  • 2 tablespoons olive oil
  • 2 tablespoons fresh mint, minced
  • 2 teaspoons salt


  • 45 scallions, chopped
  • 56 oil-packed anchovy fillets
  • 1/4 cup olive oil
  • 1 teaspoon honey or sugar


  1. Prepare the oil in a high-speed blender, the ripple bread as instructed, and stir everything together for the tzatziki then enjoy

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