Reviewed: May 22, 2013

I let it set-up but even for left-overs the next day the sauce was still a little too thin.

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Reviewer:

beaubrewer1977

Reviewed: Nov. 5, 2012

I wasn't sure about the sauce with sour cream but it was very good. I followed the hints of others and cut out the seeds of the cucumbers and after I grated them I squeezed them out with a paper towel. It made a difference in my sauce. One of my complaints about homemade tzatziki is the way it gets watery. With this technique it didn't get watery at all and I made it over an hour before we ate. Thanks for this recipe.

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Reviewer:

AUNTYLENE

Cooking Level: Expert

Living In: Swift Current, Saskatchewan, Canada

Reviewed: Oct. 21, 2012

Used all ingredients, but added a little more sour cream and olive oil. I did not have grader, so put all ingredients in the blender and let it do the job--there were not any seeds left over or anything. Tasted great. I agree with the other people. If I were to make this often I might switch it up and use greek yogurt instead.

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minnesotajamie04

Reviewed: Oct. 10, 2012

Exactly what I wanted, thanks for a great recipe. I used 2 cucumbers and after shredding them put them in a dish towel and twisted it to remove as much "water" as possible. That is my only hint, the rest was wonderful!

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BLUEROADS

Reviewed: Aug. 6, 2012

This reminded me of a Greek restaurant back home. Oh yum. I made it per the recipe. It was great. Then I made a second batch with added garlic, onion and that came out great. This is a great BASE recipe.

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Reviewer:

Yvette

Cooking Level: Intermediate

Home Town: Youngstown, Ohio, USA

Living In: Worcester, Massachusetts, USA

Reviewed: Jun. 26, 2012

The sauce served by my Greek friends. Exceptionally delicious.

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Reviewer:

terryhuff390

Cooking Level: Intermediate

Living In: Newark, Ohio, USA

Reviewed: May 22, 2012

I used plain Greek yogurt instead of sour cream. The rest of the recipe was right on and yummy.

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terriyaki

Cooking Level: Expert

Home Town: Marysville, Washington, USA

Living In: Shoreline, Washington, USA

Reviewed: May 15, 2012

Easy & Delicious! Thanks for sharing!!!

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Reviewer:

Grateful63

Reviewed: Nov. 9, 2011

A++ I used one cup plain Greek yogurt, 16 oz of lowfat sour cream (I accidently bought low fat), 2 single cloves of fresh garlic pressed, one regular cucumber (de-seeded) half grated and half diced up tiny - we like the added texture and a couple dashes of garlic-salt... so it was sort of a double batch... LOVED this. I could and will make this 1000 times and eat it on everything. Thank you for your recipe.

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Reviewer:

SarahRCN

Reviewed: Sep. 20, 2011

really tasty; i used dijon mustard, 1/2 tsp of garlic powder and left the cucumber chunky. it went very well with the kofta kebab recipe on here...will make again!

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