This is just like what we at when we were in Greece! I did make one change, just that I drained the yogurt with cheese cloth overnight. Also, make sure you drain the cucumbers as long as you can. It gives the sauce a much better texture and consistancy.

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.

very good

This tzatkziki sauce comes out amazing every time. I use probably 6 cloves garlic, which is not for everyone, as it is quite sharp that way. But the resident garlic freak likes it, so I must be doing something right. I've made this on several occasions, and by memory after the first time, and I realized that I never use the olive oil. I really can't see any need for it. When I omit the olive oil it's cool and creamy, with a great yoghurt and garlic tang. I'm getting hungry for gyros and falafel drenched in tzatziki while writing this!

Very good! Nice subtle garlic flavor... We used it for fish gyros.

This Tzatziki was fabulous. As other raters suggested you will need to drain the yogurt. My sauce was very tasty but runny.

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...)

This was really good served with the Naan recipe from this site. I rather like the cucumber yogurt sauce the goes with the Warm Pitas with Turkey and Yogurt Cucumber Sauce found on this site, but this sauce was very good as well.

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 drained the cucumbers as suggested, but didn't read the reviews ahead of time to drain the yogurt... it was super runny and very messy, but the flavor was good.

Excellent. My family loves this. I Marinate chicken and put in on pita bread with extra cucumbers and onions and add this sauce. An easy dinner.

This recipe is great and can even be used as a cucumber salad recipe.

I made this last weekend, and it was pretty good. Not exactly what I was looking for, but tasty just the same. I think that the olive oil overpowered it just a little. I was looking for something a bit smoother.

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!

Really good flavor. It was a LITTLE runny as others have said, but not too bad. Be sure to salt the cucumbers and let it drain in a colander as per the instructions. I think the salt helps draw some of the liguid out.

Way too runny for my taste. I plan to try this recipe again but draining the yogurt at well as the cucumbers. I will also put less garlic because it was too spicy for me. I made this recipe again, 2 weeks after the first time. I drained the yogurt all afternoon and the cucumbers for 2 hours. It was still soupy and not at all the texture that I was looking for. I will not be making this recipe again.