Dill Pickle Tzatziki

By Ali Slagle

Published June 26, 2024

Dill Pickle Tzatziki
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
15 minutes
Prep Time
10 minutes
Cook Time
5 minutes
Rating
5(415)
Comments
Read comments

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. 

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:2½ cups
  • 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
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

151 calories; 12 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 7 grams protein; 396 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. 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.

Tip
  • 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

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
415 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

MZ

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!

Jen G

This is delicious! I thinned some of the leftover dip out with a little water and used it as a salad dressing. Very tasty and healthy. A keeper!

PS

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.

BabsD

Used food processor to finely grate pickles. Next time will do another clove of garlic. Used part fresh and part dried dill. Agreed that potato chips are best accompaniment with the dip. Added freshly ground pepper - no additional salt.

J Kaye

Good quick recipe. I had half sours in the fridge, and they also worked well. I did chop more dill after tasting. Was terrific on salmon.

Margaret

This is a delicious dip and I use it as a sandwich spread as well. I used 5 percent fat yogurt and good pickles (Milwaukee brand). Very easy to make!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.