Reviewed: May 18, 2013

Another helpful tip is to use plain greek yogurt because it's thicker, and set a piece of bread on top of the Tzatziki before you cover and store it overnite. This will create a less watery sauce.

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Reviewer:

mimi

Reviewed: Feb. 24, 2013

I made this as written and at first it was crazy-salty but after resting in the fridge overnight, the saltiness went away and it had good flavor.

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Reviewer:

jeniferken

Cooking Level: Intermediate

Home Town: Temecula, California, USA

Living In: Hemet, California, USA

Reviewed: Feb. 23, 2013

Good! Exactly what I was looking for. I'm not positive that the olive oil is necessary. I used Greek yogurt and cut the recipe by at least a half, adding the ingredients to taste but more or less in the proportions recommended. Thanks!

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Reviewer:

ZeldaSayre

Cooking Level: Intermediate

Living In: New Paltz, New York, USA

Reviewed: Dec. 7, 2012

I thought this was good, but a few more instructions would have helped immensely. The flavors intensify as they meld in the refrigerator. I didn't think there was enough dill, added more, and regretted it. The dill was pretty intense. I also added 1/4 c. of chopped onion and thought it was better.

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Reviewer:

tracynic

Reviewed: Oct. 4, 2012

Delicious! This is a fantastic recipe! However I only added a pinch of salt, omitted the lemon zest and used the juice from the plastic lemon.

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Reviewer:

Pandora

Reviewed: Sep. 18, 2012

I've made this countless times- and every time it gets better and better!! I always add feta just for fun and some cayenne for some "feisty feta" occasionally. Thanks for sharing!

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Reviewer:

Amber

Reviewed: Sep. 14, 2012

Would have been good except for the salt. 1 tbsp. is way too much. I also made the mistake of using no- fat instead of low-fat yogurt which didn't turn out great either.

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Reviewer:

Laura

Cooking Level: Intermediate

Home Town: Nanaimo, British Columbia, Canada

Living In: Leduc, Alberta, Canada

Reviewed: Sep. 2, 2012

I just made this dip, and it was really easy. I used half a container (32oz) Greek yogurt in case it didn't turn out well, so I wouldn't have a lot of waste. Then I added 2 small Persian cucumbers (what I had on hand). I reduced the lemon juice, dill, garlic and salt since I was only making half. I also skipped the olive oil. I didn't see what the point of adding it was, because it was smooth and creamy already and I didn't want to add the extra fat. I only gave 4 stars because I made so many alterations. It was so easy to make, I'm sure I'll be making it often!

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