Reviewed: Oct. 21, 2009

I keep making this tzatziki over and over again when I server falafels. I found it to be the best tzatziki recipe out there so far.

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Anita

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Reviewed: Sep. 28, 2009

I lived in Athens for several years and was taught to drain the excess moisture from the yogurt using cheese cloth. And never used salt, just squeezed out excess moisture from cucumbers. The amount of garlic is up to your own taste, I used 4 or 5 cloves. Add just a touch of olive oil. I never used the mint in mine, but it is usually used. Great with vegetables, bread and meat.

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Chris Duggan

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Reviewed: Jun. 1, 2009

This was really good. I used dill.

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kat

Cooking Level: Intermediate

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Reviewed: Mar. 3, 2009

I've been to Greek restaurants that can't do tzatziki this well! I followed the recipe to a "T", except at the end I squeezed a quarter of a lemon in and some salt to taste. Awesome!

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EyeSpy

Cooking Level: Expert

Home Town: Bellaire, Texas, USA

Living In: Friendswood, Texas, USA

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Reviewed: Feb. 26, 2009

I took a tip from another reviewer which actually works anytime you don't want watery cucmbers. After you chop or grate the cucumber add salt to them and then let them rest on papertowels to get the water out. You can even give them a good squeeze if you don't do that the yogurt or sourcream will be runny. I used 1 tsp. of dill weed instead of mint and served this with Souvlaki. We loved it.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Nov. 29, 2008

Just like in the greek restaurant. After straining the yogurt and cucumber.

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suzewthaq

Cooking Level: Intermediate

Home Town: South Bend, Indiana, USA

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Reviewed: Aug. 12, 2008

Great recipe! I prefer mine more plain and I just use Greek Plain Yogurt from Trader Joes and cucumber and a dash of dill. I also eat this with Naan Indian Bread which tastes like pita bread. I can't get enough of this lately........I also shred my cucumber ahead of time to reduce the water. Using thr greek yogurt helps because it is more thick too.

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MySweetCreations

Cooking Level: Intermediate

Home Town: Dubuque, Iowa, USA

Living In: San Diego, California, USA

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Reviewed: Jan. 2, 2008

I took the advice of one of the raters and added salt to the cucumber to remove water. This was a good idea, but I did have to add more salt to the sauce. Since I'm not a fan of cucumbers, I used a 5-6in. cucumber and added about 2t of mint. This recipe is decent but I'm probably biased b/c I don't like cucumbers - I prefer another Tzatziki recipe from this site (which uses dried dill instead of mint and cucumber - it's great).

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EMLE234

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Reviewed: Dec. 30, 2007

Delicious! I always add lemon juice and dill. Great recipe!

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SmalltownJar

Cooking Level: Expert

Home Town: Conway, South Carolina, USA

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Reviewed: Aug. 6, 2007

This didn't really do it for me. Granted, the only other tzatziki I've had has been in restaurants, and I was hoping for the same level of flavor that I'd had before. This recipe didn't have it.

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zekele

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 15, 2007

I made this recipe to go along with the Naan (indian bread) and butter chicken. It was great!

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RCORBIN

Cooking Level: Intermediate

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Reviewed: Jun. 24, 2007

Excellent! I had only about 2.5 hours to drain the yogurt and it worked great. We used this as a dip for pita triangles. The kids didn't really like it but the adults loved it. Will definitely make this again.

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westernsaver

Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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Reviewed: Apr. 22, 2007

This was amazing Tzatziki! I used Yogurt-Cheese to make it even creamier and thick. We used it as a side dip for roast lamb. It was fantastic and even better the next day when the flavours melded together. Yummy!

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Keena

Cooking Level: Intermediate

Living In: White Rock, British Columbia, Canada

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Reviewed: Apr. 9, 2007

great sauce for lamb, beef, sandwiches and veggies/salads! Very strong garlic flavor. If you are not a big garlic fan you might want to put in less. I let the sauce sit overnight in the fridge to let the flavor really sink into the yogurt.

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Nicole Marie

Cooking Level: Intermediate

Home Town: Missoula, Montana, USA

Living In: Denver, Colorado, USA

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Reviewed: Feb. 18, 2007

This is exactly like a recipe i've been using for years. There's no need to add oil like i read in other recipes. I changed it a little bit, i add 1/2 teaspoon dried dill and 1/2 teaspoon mustard. I also prefer to crush the garlic instead of using it chopped (don't like to find bits of garlic), and better wait till the cucumber is completely dry if you don't want your sauce to be runny. What i do is to grate the cucumber the day before and allow to drain in paper towels overnight. This is good for döner kebabs, sis kebabs, mashed potatoes, salads, as a veggie dip,.....

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lorena

Cooking Level: Expert

Living In: Vigo, Galicia, Spain

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Reviewed: Jan. 29, 2007

This is awesome! I used 1 clove of garlic instead of 2, dried parsley instead of mint, added a squirt of lemon juice and strained the cucumber.

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GLAMOURGIRL511

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Reviewed: Dec. 17, 2006

A good tzatziki recipe, thanks for posting!

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SunFlower

Cooking Level: Intermediate

Home Town: Charleroi, Hainaut, Belgium

Living In: Jette, Brussels, Belgium

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Reviewed: Aug. 7, 2006

Okay, I didn't have any mint, which I don't particularly like anyway. So I left it out. And it was so good we ate it on quesadillas, as a veggie dip, on grilled chicken, my husband will eat it with plain bread. Be sure to let it sit, it's even better the next day.

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LISAPERP

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Jun. 27, 2006

seeded the cuke and threw it into the food processor. Placed salted cuke in a collander and weighted it down for about 1 hour to leech the juice out. This came together nicely. Added just a touch more salt and a squirt of lemon juice. Only had dried mint and used 1/2 tsp. Let it sit for a while for the flavors to come together. It was not 'soupy'. Served this with 'gyro burgers' for a nice complete meal. I like this recipe because it makes enough without a ton of leftover to get pushed to the back of the fridge. thanks for the nice recipe.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Jun. 23, 2005

Yum! Some tzatsiki recipes are more time-consuming as they require that the cucumber be strained out, but this recipe is just as good and is much easier. The only change I made was that I squeezed the excess water out of the cucumbers. In my opinion, the mint really makes this sauce. I serve it with the Gyroll recipe also from this site.

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RETROINDIGO

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Athens, Georgia, USA

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