Reviewed: Oct. 16, 2011

I used nonfat Greek Yogurt instead of plain, and added about 3 tbl of sour cream for more dimension. Added mint (in addition to dill), parley, ground cinnamon, ground ginger, paprika, a dash of lemon juice and used a cheese grater to have smaller cucumbers into the mixture. It was great! I incorporated all of these other flavors from another recipe I saw.. and it worked beautifully. Ate it with some chicken kabobs and had it as a dressing for my salad. Super healthy and tastes so yummy!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jc812

Reviewed: Aug. 6, 2011

Yreplace the garlice with FRESH garlic - add raisin - add walnut And for decoration: - Saffron - damask rose - dried mint or dill

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mehrnazZ

Cooking Level: Intermediate

Living In: Tehran, Tehran, Iran

Reviewed: Jul. 18, 2011

This was very good but the ratios are way off. To avoid getting a soupy dish I used 3 big cucumbers + about 15 oz plain yogurt and kept the seasonings the same (adjusting salt/ pepper of course). I also added fresh parsley from my garden and doubled dill and garlic. This made a kind of a cross between a chunky tzaziki and a cucumber salad which is enjoyable as a side to a spicy main dish, or as gyro garnish (depending on how small you chop your cucumbers.)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Facehole

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Reviewed: Feb. 24, 2011

Very good with the caveat that I did not use anywhere near this much yogurt primarily because we would never use that much of the dressing. I used about 10 ounces of it and halved both the garlic and dill keeping the cucumber the same. Added kosher salt & ground pepper to my taste. Served it with a lentils & rice dish and it was wonderful. Perfect tang.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

VegMomVT

Reviewed: Jul. 16, 2009

Beautiful! I used less yogurt like many reviews said, but I have to say that I enjoyed it right away (couldn't wait, it looked sooooo good) more than later. But it was still darn good a couple days later over some fresh greens. Thanks so much for sharing this recipe!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

mynattygan

Cooking Level: Intermediate

Living In: Coeur D Alene, Idaho, USA

Reviewed: Feb. 18, 2009

I used greek style yogurt, mint instead of dill (this is more authentic), and and handful of raisins (yes this sounds odd, but it's oh so good!).

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Ms Parinaz

Reviewed: Aug. 7, 2008

This was okay. I think it would taste better with mint instead of dill.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Lauraloves2run

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Provo, Utah, USA

Reviewed: Aug. 3, 2008

I thought it was too bland, but my mom seemed to like it (maybe because its healthy?) It may be that I didn't let it sit over night to infuse the flavors. I might try it again and do that, but I'll probably just look for another recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

nikichan

Reviewed: Jun. 21, 2008

This was perfect with our kababs and we made gyros with this. I shredded the cucumber with the small side of the cheese grater. I used greek yogurt, kosher salt and just a sprinkle or two of coarse ground black pepper. My son even said this is the best tzaiziki sauce so don't lose this recipe! (I can't spell it, you know the stuff I mean) I added about a half tsp of dried mint too since it was in the meat marinade. Thanks, we loved this!

Was this review helpful? [ YES ]
4 users found this review helpful