Reviewed: Sep. 17, 2009

Really easy, really good! Great on wraps. Will definately use again.

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Donna B

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Reviewed: Jun. 15, 2009

finely shread the cucumber remove the seeds and squeeze out excess water

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weaverized

Cooking Level: Intermediate

Home Town: Miami Beach, Florida, USA

Living In: Marietta, Georgia, USA

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Reviewed: May 25, 2009

Just like the sauce served at our favorite restaurant. I prefer this sauce over similar recipes because it is made with sour cream instead of yogurt. I used English cucumber and fat free sour cream. It was divine. I want to eat it on everything.

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Becca

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Reviewed: May 18, 2009

Perfect! I used an english cucumber with the peel on.

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CherylSoy

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Living In: Hickman, Nebraska, USA

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Reviewed: Apr. 27, 2009

As a greek american living in Greece just a few suggestions. Make sure you drain as much juice from the cucumber before mixing. Use then about a 1/2 cup of extra virgin olive oil in the mixture to smooth it out. In Greece no one uses mustard so that is up to taste of anyone. It is best if it sits about 8 hours in fridge and put a piece of loaf bread on top so it will soak up extra moisture from cucumber. Remove bread before serving.

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Athena33

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Reviewed: Apr. 5, 2009

Not bad, not bad. I think I prefer the more traditional smooth sauce that they serve with a gyro. I made it first thing this am and served tonight. Thanks for sharing.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Jan. 15, 2009

Not bad. I subbed 1/2 c. yogurt for 1/2 c. of the sour cream, and added a Tbl. of sugar, as well as some feta cheese, crumbled. I shoulda thrown it all in the blender, b/c I like a thinner sauce. This recipe was simple, and it was okay, but I may still use another recipe if I have more time on my hands next time.

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PeaceLoveJoy

Cooking Level: Expert

Home Town: Warsaw, Missouri, USA

Living In: Columbus, Ohio, USA

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Reviewed: Jan. 6, 2009

Absolutely delicious and definitely better after it sat a night. Thanks for sharing!

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Sides Family

Cooking Level: Intermediate

Home Town: Johannesburg, Michigan, USA

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Reviewed: Dec. 18, 2008

I tasted it after an hour, but let it sit overnight and it was much better!

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RITASTRUB

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Reviewed: Dec. 15, 2008

I used plain lowfat or no fat yougurt rather than sour cream

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Reviewer:

Larry Daugherty

Cooking Level: Expert

Home Town: Oil City, Pennsylvania, USA

Living In: Dade City, Florida, USA

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Reviewed: Dec. 12, 2008

I liked the fact that I had everything on hand to make this, but I really prefer the yogurt based gyro sauce. This is great in a pinch, though!

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Reviewer:

MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Dec. 7, 2008

This is an excellent gyros dip, very close to what I grew up eating in Cicero/Chicago. I added thin sliced onion to mine and it completed the taste for me.

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