Zucchini Tzatziki Dip

Zucchini Tzatziki Dip

by Mueller Market Chef Julia

MARKET Ingredients: 

• 1 medium zucchini, stem removed (@lightseyfarms)

• 2 small cucumbers, seeds removed and finely diced (@bernhardtsfarm)

• 2 cups whole-milk Greek yogurt (@lirarossa)

• 2 pickled garlic cloves, finely chopped (@bernhardtsfarm) (Optional: 1/2 tablespoon pickled garlic brine)

• Dilly sourdough crackers, for serving (@thesourdoughproject)

Other Ingredients:

• 3 tablespoons lemon juice

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• Olive oil, for drizzling

Directions:

1. Using the smallest holes on a mandoline or fine grater, grate the zucchini into a small bowl. Squeeze out as much excess water as possible, then set aside.

2. In a large mixing bowl, combine the Greek yogurt, grated zucchini, diced cucumber, chopped pickled garlic, and lemon juice. Gently fold until well combined.

3. Add the salt and pepper to the dip and  mix well. For extra flavor, stir in 1/2 tablespoon of the pickled garlic brine.

4. Transfer to a serving bowl and top with freshly ground black pepper and a drizzle of olive oil. Serve with dilly sourdough crackers and/or extra cucumber slices.