Crockpot Gyro Lamb Dip with Tzatziki Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a high-quality gyro seasoning blend or make your own with fresh oregano and garlic. Toast the spices in the skillet with the meat for a few seconds to release their oils.

If you prefer a spicier dip, add a pinch of crushed red pepper flakes or a dash of hot sauce. For a smoother texture, blend the dip with an immersion blender before adding the tzatziki, but this will change the texture and is not traditional.

To keep the dip warm for a party, set the slow cooker to the WARM setting after cooking. Stir occasionally to prevent a skin from forming on top. If the dip thickens as it sits, stir in a tablespoon of milk or chicken broth to loosen it.

Serve with a variety of dippers—warm pita, pita chips, cucumber slices, or roasted vegetables. The dip is best enjoyed fresh, but leftovers can be refrigerated and reheated.

Variations

• Chicken Gyro Dip: Replace the ground lamb and beef with 2 pounds of ground chicken. Season with the same gyro spices and cook until no longer pink. The flavor is lighter but still delicious.
• Spicy Feta Dip: Add 1/4 cup of chopped banana peppers or a teaspoon of crushed red pepper flakes to the layer with the cheeses. The heat pairs well with the cool tzatziki.
• Vegetarian Version: Omit the meat and add an extra cup of roasted red peppers and a can of drained chickpeas. Cook for the same time, and the chickpeas will soften and absorb the flavors.
• Herb Swirl: Stir 2 tablespoons of chopped fresh dill and 1 tablespoon of lemon zest into the tzatziki before swirling. This brightens the dip and adds a fresh, herbal note.

Storage and make-ahead

Fridge

Store in an airtight container in the fridge for up to 4 days. Reheat gently, adding a splash of milk if needed.

Freezer

Freeze the dip in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Reheat

Reheat in the microwave in 30-second intervals, stirring between, or in a saucepan over low heat. Add a splash of milk to restore the creamy texture.

Store leftover dip in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk if needed to restore the creamy texture. Allow the dip to cool for no more than 2 hours before refrigerating.

The dip can be assembled up to 24 hours ahead: brown the meat, layer all ingredients in the slow cooker insert, and refrigerate. When ready to serve, place the insert in the slow cooker and cook on low for 2 to 2 1/2 hours, until bubbling and hot. The tzatziki and olives should be added just before serving.

Serving ideas

Serve the dip hot from the slow cooker, with warm grilled pita wedges for scooping. The cool tzatziki and briny olives balance the rich, savory dip.

For a heartier spread, add fresh cucumber slices, cherry tomatoes, and kalamata olives on the side. This dip is a crowd-pleaser and disappears quickly, so consider making a double batch for larger gatherings.

For a more elegant presentation, transfer the dip to a shallow serving bowl and garnish with fresh dill or a drizzle of olive oil.

Pair with a crisp Greek salad or roasted vegetables for a complete appetizer spread. The dip also works well as a topping for baked potatoes or as a filling for stuffed pita sandwiches.

Frequently asked questions

Recipe card

Crockpot Gyro Lamb Dip with Tzatziki

Prep 15 minCook 2 hTotal 2 h 15 minServes 8

Ingredients

• 1 lb ground lamb
• 1 lb ground beef
• 2 tbsp gyro seasoning
• 16 oz cream cheese, softened
• 1 1/2 cups crumbled feta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1 cup diced roasted red peppers
• 1/2 cup tzatziki sauce
• 1/2 cup kalamata olives, pitted and halved
• Warm grilled pita wedges, for serving

Instructions

1. In a large skillet over medium-high heat, cook the ground lamb and ground beef with the gyro seasoning, breaking the meat into small crumbles. Cook until browned and no longer pink, about 8 minutes. Drain any excess fat.
2. Cut the softened cream cheese into large chunks so it melts evenly in the slow cooker.
3. Place the browned meat mixture into the slow cooker insert. Add the cream cheese chunks, crumbled feta, shredded mozzarella, and diced roasted red peppers. Do not stir.
4. Cover the slow cooker and cook on LOW for 2 hours, until the cheeses are fully melted and the dip is bubbling around the edges. Stir gently halfway through to combine the ingredients.
5. Once the dip is melted and bubbling, spoon the tzatziki sauce over the top in a few dollops. Use a spoon or knife to create a gentle swirl, leaving ribbons of tzatziki visible.
6. Scatter the halved kalamata olives over the top of the dip.
7. Serve the dip straight from the slow cooker set to WARM, with warm grilled pita wedges for scooping.

Contains: milk, gluten

Estimated nutrition per serving

Calories

410

Protein

22 g

Carbohydrates

6 g

Fat

33 g

Automatic estimate from the ingredient list, not laboratory-verified.