Reviewed: May 16, 2012

very good. I liked the mint in it...you don;t taste it much after it has been sitting for a day or so and the flavors meld/just has a slightly fresh edge to the bite from the yogurt. Only comment was that I think it does need a little more roasted garlic. I could barely taste it....but that is a better problem to have/can always add more. The last tzatki recipe I tried was overpowering on the (fresh) garlic.

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

Reviewer:

camohn

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Reviewed: Apr. 7, 2012

Roast Garlic: Take an an entire bulb of garlic and cut off the ends (sides). Pour olive oil on it and wrap in aluminum foild. Bake! 350 degrees for 30-35 minutes.

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

Reviewer:

Vickygloz

Cooking Level: Intermediate

Home Town: Flushing, New York, USA

Living In: Danbury, Connecticut, USA

Reviewed: Apr. 7, 2012

After leaving in Greece for several years, and being taught how to make the real thing, I was OK with trying the roasted garlic, because it would give it more flavor, but NO way to put mint in it.

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

Reviewer:

mkuhlka

Reviewed: Apr. 5, 2012

YUM! This was a last minute decision, so I couldn't allow the yogurt to drain overnight, but other than that, I made this exactly as directed, aside from halving the recipe. I think next time, I'll add even more roasted garlic for a bigger garlic flavor though. I was glad to come across this recipe and I will be making it again! Thanks for sharing. :)

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

Reviewer:

Christina

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Feb. 25, 2012

This was a most excellent tzatziki! I didn't see any reason to strain the greek yogurt as what I used (Greek Gods brand) was very thick already. However, I did make sure to get as much water as possible out of the cucumber. Also used dill (instead of mint) and 2 regular sized whole garlic bulbs. Texture and weight were perfect! Loved that there wasn't mayo or sour cream in this recipe. It's a keeper....am making more today!!

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

Reviewer:

MISSY G.

Reviewed: Jan. 31, 2012

Excellent. Thank you

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

Reviewer:

willa

Reviewed: Dec. 16, 2011

How much raw garlic is 2 tablespoons? I used a whole bulb of roasted garlic, but it was too mellow for us to taste it enough just after making it and then the next day. I added another couple of raw cloves and the rest of the strained cucumber just before serving.

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

Reviewer:

eatsREALfood

Cooking Level: Intermediate

Home Town: Rogersville, Tennessee, USA

Reviewed: Oct. 13, 2011

Very tasty, i added more garlic for personal taste and some pepper, delicious!

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

Reviewer:

cam sh

Reviewed: Aug. 11, 2011

Great!

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

Reviewer:

IndyFoodie

Cooking Level: Expert

Home Town: Fort Wayne, Indiana, USA

Living In: Noblesville, Indiana, USA

Reviewed: Jul. 22, 2011

This is the first time I have made tzatziki and it certainly won't be the last! Oh, such a good snack on a hot summer day. I was surprised how much liquid came out of the yogurt - probably at least a cup or more. It would have been nice to have some information on how to roast garlic - some of us have never done it and don't know how! I looked for this info on this site, and wasn't very pleased with the recipe I found. Any tips on how to do this well?

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