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

• 4 whole dill pickles, coarsely grated but not drained, about 1 cup (see Tip)
• 0.25 cup finely chopped dill
• 3 tablespoons extra-virgin olive oil, plus more for serving
• 1 large garlic clove, finely grated
• 2 cups full-fat Greek yogurt
• Salt and black pepper

Steps

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.