Reviewed: Jun. 27, 2004

This recipe is really nice. I reduce the garlic to 1 clove, and use fresh dill in place of the mint. I grate 1/2 of the cucumber on the smallest part of a grating box, and the other 1/2 on the largest, then squeeze out as much liquid as possible in paper towel. It's very close to my fav. restaraunt's recipe! Woohoo!

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Reviewer:

Baker-@-Heart

Cooking Level: Expert

Living In: St. Catharines, Ontario, Canada

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Reviewed: Jun. 6, 2004

Not worth the effort. Did seed the cucumber and sauce was not runny. This was just a waste of time

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Reviewer:

RACHEL1070

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Dec. 30, 2003

Excellent!! I spooned this dip over some sauteed mushrooms and wrapped it all up in a pita. Yum!!

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IGUANASREADINGRAINBOWS

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Reviewed: Dec. 28, 2003

The tip one of the reviewers stated on being watery had me grate and lightly salt the cucumbers before using. After 30 minutes wrap in a paper or regular towel and squeeze out the excess water. This worked really well - just remember not to add the salt as stated in the recipe after pre salting the cukes.

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Reviewer:

Fastcooker

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Reviewed: May 10, 2003

This came out really nicely--beware, after standing overnight, the garlic flavor becomes pretty intense!

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Reviewer:

Mary K.

Cooking Level: Intermediate

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Reviewed: Mar. 12, 2003

Excellent recipe. Perfect in souvlaki. Sooo good!

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Reviewer:

NIKKI_TYLIE

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Reviewed: Dec. 11, 2001

It turned out quite good! (The only suggestion I might make would be to add a little bit of all-purpose flour to the finished product. I found it to be very watery once the cucumber was added - the flour helped to thicken it up a little.)

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Reviewer:

JESSICAJNAUMOFF

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Reviewed: Nov. 11, 2001

Where I live there is this delicious Greek restaurant that is famous for this dip. They serve it with hot pita bread and feta cheese and it is excellent. This stuff tasted just like it, took me ten minutes to throw together, and kids don't even realize that their eating cucumber, onion and garlic. I used parsley instead of mint. This is a keeper!

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