Dill Pickle Tzatziki Dip
Pickle lover’s dream dip
Ingredients
- 4 whole dill pickles coarsely grated but not drained, about 1 cup (see Notes)
- 1/4 cup finely chopped dill
- 3 tablespoons extra-virgin olive oil plus more for serving
- 1 medium garlic clove minced
- 2 cups (16 ounces) full-fat plain Greek yogurt see Notes
- Kosher salt and freshly ground black pepper
- Serve with wavy or thick cut potato chips or pita chips
Instructions
- In a medium bowl, stir together the grated pickles (with juices), dill, olive oil and garlic until combined.
- Add the yogurt and stir until combined.
- Season to taste with salt (the pickles are already salty so you might not need more) and black pepper.
- Cover and refrigerate overnight (strongly preferred) so the flavors can develop. If you are making this the same day give it at least 2 to 3 hours for the favors to develop.
- Transfer to a serving bowl and drizzle with additional olive oil.
- Serve with wavy or thick cut potato chips or pita chips.
- Leftovers will keep refrigerated for 2 days.
Notes
- I recommend Grillo's Pickles found in the refrigerated section.
- 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.
- I used Fage Total 5% plain Greek yogurt which is whole milk/full-fat. Three 5.3 ounce containers are just what you need.
