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Reviewed: May 1, 2008

Yummy goodness!

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Reviewer:

Andrew K.

	Cooking Level: Intermediate Living In: Seattle, Washington, USA
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Reviewed: Mar. 1, 2008

I did enjoy this recipe, but next time I will cut WAY back on the pepper. The pepper flavor was too strong for me, and I had to go back and add more of everything else to balance it out. I served this with pita bread and the "Summer Feta Burger with Cream Cheese Spread" burger patties from this site(in place of the cream cheese spread). Our friends were fighting over the leftovers!

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Reviewer:

vanessa


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Reviewed: Jan. 14, 2008

Yummy! It's kind of thin but I think it makes a great, light salad dressing this way.

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GreenTeaPirate

	Cooking Level: Intermediate Home Town: Los Angeles, California, USA Living In: Davis, California, USA
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Reviewed: Dec. 31, 2007

This is so good! To make it creamier, I put the yogurt in a strainer lined with a paper towel (or coffee filter) to get rid of some of the whey for about an hour or two. I substitute balsamic vinegar for the lemon juice and zest. Use the large side of the grater for the cucumber or you will get a wet mush. I will use the whole cucumber. We always serve this with pork tenderloin or on our lamb burgers. I lasts several days. Efharisto(thank you)

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Reviewer:

GREEKGIRL


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Reviewed: Sep. 19, 2007

We found this a bit too lemony for a dip. I think it would be nice served with fish, however, given the lemon flavor. I agree with another reviewer who noted that the salt and pepper are a bit too heavy.

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Reviewer:

chefsazy

	Cooking Level: Expert Home Town: Granada Hills, California, USA
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Reviewed: Sep. 5, 2007

Great. A really authentic flavour and virtually calorie free when made with fat free yoghurt. Made a massive quantity Even though I only made a third.

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Reviewer:

katyb


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Reviewed: Aug. 27, 2007

PLEASE do yourself a favor and convert the "1 Tablespoon salt" to about half that or less. Same with the pepper. The recipe is completely inedible with that much salt.

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Reviewer:

JOHNN11102


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Reviewed: Aug. 9, 2007

My husband's cousin from Greece taught me how to make a Tzatziki sauce a lot like this recipe but without the dill.I make this sauce whenever I fix a pork tenderloin. I use the Souvlaki recipe by Abby Benner to marinade the tenderloin.I use Fage Fat-free yogurt which I buy at Trader Joe's. It's thick and doesn't need to be strained.

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Reviewer:

Chef Mom R.D.

	Cooking Level: Expert
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Reviewed: Aug. 8, 2007

The real deal!

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Reviewer:

judi

	Cooking Level: Expert Living In: Crawfordsville, Indiana, USA
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Reviewed: Aug. 4, 2007

I do not strain the yogurt because I like a slightly thinner tzatziki. Leaving it over night thickens it just enough.

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Reviewer:

LeeleeCooks

	Cooking Level: Expert Home Town: Vancouver, British Columbia, Canada Living In: Burnaby, British Columbia, Canada
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Reviewed: Aug. 4, 2007

Yummy! One tip: if you use Greek yogurt you don't have to drain first. It is available in almost every supermarket near the regular yogurt.

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Reviewer:

LISAANDRE

	Cooking Level: Expert Living In: New Rochelle, New York, USA
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Reviewed: Aug. 2, 2007

This is a wonderful dip. Don't change it. Greek cooking doesn't call for feta cheese in everything, and never in this recipe. It's supposed to be mild and refreshing. Cooling. A similar dip is served in our favorite Greek restaurant. Do as others have suggested make the yogurt cheese (draining the yogurt) so that it will be better supported by the vegetables you use for dipping. Also is good with good sturdy crackers, but a standout with raw veggies.

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Reviewer:

mermaid

	Cooking Level: Professional Home Town: Coupeville, Washington, USA
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Reviewed: Aug. 2, 2007

Just a note for everyone trying this recipe The yogurt should be placed in cheese cloth and put in a strainer to drain all the liquid out.Then add the other ingredients It will have a better taste and texture

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Reviewer:

Denise Dockal


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Reviewed: Aug. 1, 2007

I used this recipie as the base, I omitted the lemon rind, cucumber rind and olive oil. I replaced the yogurt with sour cream thined it out with some milk, and used lemon juice in place of the rind. I chopped up cucumbers and put them in the sauce and added Goat Feta Cheese. The goat feta made the flavor so authentic.

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Reviewer:

GELLEBRAY

	Cooking Level: Expert Home Town: New Orleans, Louisiana, USA Living In: Conroe, Texas, USA
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Reviewed: Jul. 25, 2007

Yummy, my family just can't get enough of it. I even use it on my burgers.

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Reviewer:

Mrs. Robinson

	Cooking Level: Intermediate Living In: Columbus, Mississippi, USA
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