Reviewed: Nov. 22, 2009

This is a great base recipe. If you have never made tzatziki, this is a good start. The garlic may be a bit much for some, but for me and my family- we love it! My suggestion- spend a little more and get the authentic style Greek yougart. Most other kinds of yougart will produce a really watery tzatziki. If you can't find Greek yougart, you can fake it by straining it. Take 2 or 3 paper towels and tape it or rubber band it securely to a container. The perfect container would be a recycled 16oz yougart tub- then you have a lid too. Scoop the yougart on the paper towel, cover and place in the fridge. If you can, leave it overnight. You will be surprised at the water that is rendered. Then just follow the recipe.

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PaigeCentral

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Oegstgeest, Zuid-Holland, Netherlands

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Reviewed: Nov. 17, 2009

Only 4 stars b/c I did have to change some things. I used 1/2tbs of dry dill. Added a half of a chopped cucumber. And only 1 garlic clove sauted to take the bite out of it. Also did not add the olive oil and let the plain yogurt drain for about an hour and a half in some coffee filters as was suggested in another review. I did add a little too much salt to it, but it still came out refreshing and yum.

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Shollia

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Reviewed: Nov. 13, 2009

My son and I made this to go with gyros burgers from this website. It was delicious! We didn't have fresh dill so we used dried. We will be making this for guests! Thank you!

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Mary

Cooking Level: Intermediate

Home Town: Wabeno, Wisconsin, USA

Living In: Mattoon, Wisconsin, USA

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Reviewed: Oct. 22, 2009

This was pretty good.

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MCCOMBSS

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Reviewed: Oct. 11, 2009

Added cucumber. Next time I will use slightly less salt.

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MrsZ

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Reviewed: Oct. 5, 2009

This was really good, we used it on lamb kebobs but I'm thinking of other things to dip in it too. It was awfully runny, though. I did add some cucumber and didn't squish out the water (my first error), and I think next time I'll either get the greek yogurt (which I've read here that it is thicker) or I'll drain my yogurt for a while first. Flavor is awesome! Thanks for the recipe!

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Swidgen

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2009

This recipe definitely gave me a great starting point for a Tzatziki Sauce. However, 3 gloves of garlic was way too strong; I used just one and was pleased with the taste. Also, it was a bit bitter so I added about 3/4 c. finely chopped cucumber; that really made the recipe standout. We used it on our chicken and falafel pitas; yum! Thanks for posting!!

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Andrea S

Cooking Level: Intermediate

Home Town: Mesa, Arizona, USA

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Reviewed: Sep. 19, 2009

This was pretty good. Not the best though. It was too thin for what I'm used to and a bit bland but otherwise not bad!

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CoconutGirl

Cooking Level: Intermediate

Home Town: Richfield, Wisconsin, USA

Living In: Camarillo, California, USA

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Reviewed: Sep. 5, 2009

I would make it again...I didn't have any cucumbers though.

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WSBLEND

Cooking Level: Expert

Home Town: Clearwater, Florida, USA

Living In: Longwood, Florida, USA

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Reviewed: Aug. 24, 2009

Marvelous and a breeze to make! Omitted the evoo; reminiscent of ranch style dressing.

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marljong

Cooking Level: Expert

Living In: San Mateo, California, USA

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Reviewed: Aug. 15, 2009

This is a great basic tzatziki. I always use greek yogurt as it tends to be thicker, and add about half a grated cucumber. I served this sauce with lamb kebobs recently and everyone raved about it. Thanks for the recipe Serena.

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nancypants

Cooking Level: Expert

Home Town: London, Ontario, Canada

Living In: Denver, Colorado, USA

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Reviewed: Aug. 14, 2009

This is way too thin. The texture is all wrong and there is way too much garlic!

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JSLODERBECK

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Los Gatos, California, USA

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Reviewed: Jul. 27, 2009

Great EASY recipe: I strained the yogurt using paper towel in a colander for about an hour or two in the fridge. I increased the garlic and dill because I like strong flavours. This is a good recipe to play around with.

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gillybegood

Home Town: Toronto, Ontario, Canada

Living In: Mississauga, Ontario, Canada

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Reviewed: Jul. 21, 2009

Good tasting stuff. I'd prefer it to be a little thicker though.

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MrsJ2b

Cooking Level: Expert

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Reviewed: Jul. 21, 2009

This was good! I added small cubes of cucumber.

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cnmillar

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Reviewed: Jul. 11, 2009

I used the sour cream instead of yogurt for a creamy texture and 1 clove of garlic,not 3 to dont overpower the dish ,it was great

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michele

Cooking Level: Expert

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Reviewed: Jul. 9, 2009

This was great! I made it with yogurt cheese and added mint. Yum!

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lauren

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Reviewed: Jun. 17, 2009

Mmmm! I always make this tzatziki with Souvlaki (AR recipe) and greek pizza (perfect dipping sauce!). The first time I made this, I included all the garlic and it was way too much. Now I just add 1 clove and it's perfect for me. It's not the butter-thick type you see in restaurants, but they use greek yogurt. Draining regular yogurt overnight in the fridge does thicken it up a bit, but it's really not worth the extra effort when it tastes the same either way. Anyway! Excellent recipe, thank you!

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Nobody'sGirl

Cooking Level: Beginning

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Reviewed: May 31, 2009

Good, but not like the sauce I get in restaurants. I think the yogurt I used was too thin, so I tried to take a commenter's advice and strain it in a coffee filter, but none of the water strained out, so my tzatziki was pretty thin. The flavour was really zesty and great though, but I'd try a thicker yogurt next time or strain it in cheese cloth.

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jennabeanski

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Reviewed: May 30, 2009

I found it odd that a tzatziki recipe wouldn't have cukes and included olive oil. I let the yogurt drain for several hours to thicken, omitted the oil, and included 1/2 of a seeded, shredded, pressed-of-its-juices cuke. Let the whole thing set in the fridge for a little over an hour. WOW! Yumm-o!

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