Reviewed: Sep. 14, 2004

well it's hard to know how to rate this. If you make this as is I don't think it would be perfect. However it has good 'bones'.It has a taste similiar to tzatziki, but instead of the dill weed, this uses mint. the ingredients work- just not the proportions. I made this using 1 english cuc, less than a 1/2 cup of sour cream, about 2 Tbs of olive oil, 4cloves of garlic, 1/2 fresh lemon, salt and fresh pepper and the most important thing I think is the fresh Mint! My 21 year old had this the next day..and said "hey mom that salad was really good" Sooo I guess it keeps well too. Very Greek in flavour--I loved it. Sorry I can only give it 3 stars as it sits.

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gracie

Cooking Level: Expert

Living In: Kelowna, British Columbia, Canada

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Reviewed: Sep. 5, 2004

I thought this recipe had the right idea, but was very very bland...... I think with a bit more tweaking it could be teriffic.

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th70

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Reviewed: Aug. 26, 2003

I agree with the other reviewers.... This is the right list of ingredients, but the amounts called for are not correct. I used 1/2 a cup of sour cream for one large cucumber and I still thought it was a little too much. I also used less olive oil and some sugar, as another reviewer recommended. So, although I only gave this recipe two stars, the sauce I made based on this recipe turned out just fine. I will be keeping my notes about it, because it is good for pita bread-type sandwiches (falafel, gyros, certain sausages, etc.).

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Katherine

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Reviewed: Aug. 10, 2003

This is the best that I have tasted

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BILLHAMM

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Reviewed: Aug. 7, 2003

Having read all of the other reviews I decided to start off with 1 cup of sour cream and 1 garlic clove and go from there. I can't imagine it if I would have used the other cup of sour cream! You could put it in bowls and serve it as a chilled soup? At any rate, I took it to a casual family dinner and it was well received but not a huge hit. I will make it again but do some tweaking.

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TAMI OLIVER

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Reviewed: Aug. 5, 2003

I did not care for the recipe as it reads. It was a bit too tart for my taste. I added about 1/4 cup of sugar to the recipe and then it was wonderful!

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JLEHNIG

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Reviewed: Jul. 21, 2003

I would say this recipe is my biggest disappointment from Allrecipes thus far. I did not use mint as I didn't have any on hand. But the garlic & lemon were completely overpowering and there was entirely TOO much sour cream. This all went down the garbage disposal...sorry!

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SHELTON463

Cooking Level: Expert

Living In: Wyandotte, Michigan, USA

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Reviewed: Jul. 5, 2003

This recipe just didn't work for us. I used fresh from the garden cucumber and mint and followed the directions, but it just did not have much taste. Sorry, but thanks for sharing.

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SUTHUN

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Reviewed: Jul. 1, 2003

Good and simple to prepare, too much lemon for my taste

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TOSTON

Cooking Level: Intermediate

Home Town: Maracaibo, Zulia, Venezuela

Living In: Madrid, Madrid, Spain

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Reviewed: Jun. 24, 2003

Took this dish to a grill-out last night & it was a real hit. Went exceptionally well with the grilled lamb that was served. I used 3 cucumbers instead of 2 as the recommended sour cream is plenty. Don't skimp on the lemon or garlic! Thanks, Amby Rae!

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EGANH3

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Reviewed: Jun. 23, 2003

i love this recipe -- it really satisfies some of my pregnant cravings...i always uses yogurt and i skip the oil -- it still tastes great!

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barbaramarucco

Cooking Level: Intermediate

Home Town: Alameda, California, USA

Living In: San Bruno, California, USA

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Reviewed: Apr. 2, 2003

Pretty close to the Lebanese khyar bil laban that I love so much. I used sour cream, but it is probably better with yogurt.

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PUMPKIN314

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Warsaw, Masovian, Poland

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Reviewed: Mar. 6, 2003

We loved this recipe with a few changes. I think the lemon juice made it. I decreased the sour cream to 1 cup and added even a bit more lemon juice. I also agree with the fact that if you use dry mint, you need to be generous. I also added diced onion. I will make this again and again. I also left the olive oil out. Thanks.

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trigirl

Cooking Level: Expert

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Reviewed: Jan. 19, 2003

Very refreshing. I cut waaaaaaaaayyy back on the sour cream and added a few more seasonings. The grocery store didn't have any mint on hand, so I had to leave it out, but it was still very tasty!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Oct. 1, 2002

We love this salad recipe and it's so easy to prepare. Be sure to mince the garlic very well - we bit into a few larger pieces and had quite an awakening. I couldn't find any fresh mint so I substituted dried flakes. If you do this you can be generous because they're not as strong.

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AMZGGRCE

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Reviewed: Aug. 1, 2002

The lemon gives this salad just enough of a tang! But, go easy on the olive oil or it over powers the flavor.

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KADELL22

Home Town: Charleston, West Virginia, USA

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Reviewed: Jul. 29, 2002

i can think of 10 better ways to eat my cucumbers this recipie is terriable no one wanted any at all i give this 1* if you are thinking about useing this dont, save yourself the troubble dont use this recipie!!!!

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CHEFBOYRD 13579086

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Reviewed: Jul. 28, 2002

This was an extremely tasty salad. Our fresh from the garden cucumber needed something great and this was it! 2 cups of sour cream was alot -- next time I would use less. The taste of garlic really added alot of flavor. My husband and kids loved it. I will be serving this at our next BBQ. thanks for sharing!

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ANTGINA

Cooking Level: Expert

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Reviewed: May 2, 2002

This was very easy and pretty good. I only had fat-free sour cream around (and no mint), and it turned out quite well. It was a bit runny for my taste, so I think slightly less sour cream/yogurt would be better. Also, it tastes *really* good with anything curry!

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ALEDAF

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Reviewed: Mar. 14, 2002

This was easy. I thought it tasted ok, too much sour cream for my taste.

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MOLSON7

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Amby Rae's Cucumber Salad

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