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Dill Pickle Tzatziki
Published June 26, 2024
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- Total Time
- 15 minutes
- Prep Time
- 10 minutes
- Cook Time
- 5 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 4whole dill pickles, coarsely grated but not drained, about 1 cup (see Tip)
- ¼cup 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
Preparation
- Step 1
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.
- 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.
Private Notes
Cooking Notes
Use Grillos hot dill pickles - found in refrigerator section
I used Grillo's hot dill pickles (sold in the refrigerated cases) and this was outstanding. I prefer chunky pieces of pickle, so I diced instead of grated. Also, I added some chopped sweet onion to counter the hot pickles.
We grew up with my mom’s polish style dill pickle dip as a special treat for celebrations from New Year’s Eve to 4th of July and everything inbetween: tiny diced polish pickle bits in cream cheese thinned w the polish pickle juice. Fantastic w potato chips!
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