Dill Pickle Tzatziki Recipe (Sauce and Dip)
A tangy twist on classic Greek tzatziki made with grated dill pickles instead of fresh cucumber. Thick, creamy and perfect as a sauce or dip
Ingredients
- 400g thick Greek yoghurt
- 200g large jarred pickled cucumbers, salty not sweet
- 1 tbsp lemon juice
- 1 tsp grated lemon rind
- 2 tbsp olive oil + extra for garnish
- 1 small garlic clove, crushed
- Sea salt flakes and fresh cracked black pepper
- 2 tbsp chopped dill
Instructions
- Grate the pickled cucumbers using the large-holed side of a box grater. Squeeze out the excess liquid. Combine the grated pickles with the remaining ingredients and stir until the sauce is thick and creamy. Taste and season with salt and pepper as needed. If you prefer a sharper flavour, add a little more lemon juice, a small squeeze at a time, until it suits your taste.
- Refrigerate for at least 30 minutes before serving to allow the flavours to develop. When ready to serve, transfer to a bowl and drizzle with extra olive oil. Garnish with a little extra chopped dill, if desired.Note: The sauce can also be made a day in advance.
Notes
The longer the sauce rests before serving, the more time flavour has to develop. If time allows, leave the sauce to rest in the fridge for 2 - 8 hours before serving.