Recipe by CAYCE
"This yogurt, cucumber, and garlic dip is a wonderful, cool companion dish - great for summer!"
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cucumbers - peeled, seeded, and quartered
1 1/2 cups
distilled white vinegar
I'm Greek and I love this sauce-- I make it often. The only thing I do different is that I use lots more garlic which is my taste of course. Don't use the colander that some have suggested. I cut up my cucumbers in a food processer and then place them in a small bowl with 6 layers of paper towels over the bowl, invert the bowl and then the cucumbers drain into the paper towels. I also do the same thing with the yogurt--trust me it will work so no soupy sauce! Also, make sure you mix the olive oil well into the yogurt then mix them together with the cucumbers! If you have a garlic press, you will definitely need it with this recipe and if you don't have one--go buy one!!
I can see the need for draining the cucumbers so much, although I followed the steps my dip was still a little runny, I have since searched the topic and found a recipe that drained the yogurt first (in cheesecloth). I think I will try this next time, however the taste was fabulous, a little too garlicky for my kids, but my husband and I loved it. Thanks
great for gyros! most sysco locations will let you "cash and carry" meats from their office. I bought a box of gyro meat there, mmmmm just like the restaurants. be creative! I bought a pizza pie shell, added pizza cheese, slices of gyro, dolops of this sauce, baked it in the oven then put onion and lettuce on it when it came out of the oven. FANTASTIC!! just like the sandwich.. this sauce will be made in my home again and again and again!
Absolutely fab!!!!! Definitely drain your yogurt and cucumbers-- also another trick to keep it less soupy- mix the olive oil with the cucumbers (after draining of course) this will keep the soupy part down because what is the soupy part is the olive oil mixing with the yogurt! I love this recipe though and my family adores it on all sorts of things- baked potato, salad, chicken, with pita chips etc
This is excellent! I really wanted a thick tzatziki so I drained the cucmbers and yogurt before using and then drained everything again after mixing it in the blender. It tastes better after being in the fridge for a couple days.
The taste is good, but - as others have mentioned - it's way too soupy. There should be some instructions for draining the yogurt with this recipe. I wanted to use this as a dip for pita chips, but it doesn't stay on the chips very well. :( However, it would be good served over falafel in a pita sandwich, or as a salad dressing. (I can see it paired with romaine lettuce, feta cheese, olives, tomatoes, more cukes...)
I wasn't overly impressed with this recipe. I drained the yogurt and drained the cucumber for 1/2 an hour longer than called for, and my sauce was still fairly soupy. It was also a lot more "lemony" than any tzatziki I've ever tasted. An average recipe, but one I probably wouldn't make again.
I followed Jennifer's suggestion for draining, with great success. I just stuffed the cukes in my food processor, too. She is right; it needs more garlic. I used the 6 cloves, only 1/8 cup oil, and added a dash of dill with the other ingredients.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 68
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