Dill Pickle Tzatziki
This punchy, crunchy and creamy sauce combines dill pickles and tzatziki for an easy dip that goes with everything from potato and pita chips to crab cakes and kuku. Traditionally, making tzatziki starts with draining the water from grated cucumber, but that’s not necessary here because the pickles are a two-in-one ingredient, adding crunch and tanginess. (While this might sound like a novel trick, Greek chef Diane Kochilas adds brininess to her tzatziki with cornichons and capers.) Keep the dip on-hand covered in the refrigerator for up to 2 days.
Ingredients
- 4whole dill pickles, coarsely grated but not drained, about 1 cup (see Tip)
- 1/4cup finely chopped dill
- 3tablespoons extra-virgin olive oil, plus more for serving
- 1large garlic clove, finely grated
- 2cups full-fat Greek yogurt
- Salt and black pepper
Directions
In a medium bowl, stir together the grated pickles, dill, oil and garlic until combined. Add the yogurt and stir until combined. Season to taste with salt and pepper (the pickles are already salty so you might not need more). Serve drizzled with more oil. Refrigerate leftovers covered for up to 2 days.
Notes
It can be tricky to grate pickle spears, chips or slices. If that’s what you have, skip the grater and finely chop 1 cup.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 12 gramsCalories: 151Saturated Fat: 4 gramsUnsaturated Fat: 6 gramsSodium: 396 milligramsSugar: 4 gramsFiber: 1 gramCarbohydrate: 5 gramsProtein: 7 grams