Pickle Tzatziki Sauce & Dip
A twist on a classic Greek Tzatziki recipe using jarred pickled cucumbers instead of traditional fresh chopped cucumber
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 fonds
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 tzatziki ingredients and stir until you have a thick, creamy sauce. 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.