Reviewed: May 8, 2012

No one wanted me to try this receipe and kept insisting I try to buy a bottled sauce (couldn't find one). I followed the receipe exactly except I used a non fat strained greed yogurt which allowed me to avoid the hours of prep time. It came out perfect and now I get requests to make this sauce often!

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Reviewer:

Alicia

Reviewed: Jan. 4, 2012

Best mix of flavors of any of the tzatziki recipes I've tried. Good AS IS although many of the slight alterations in the comments are good, too. I like mine with a sprig of fresh dill. No need to strain Greek yogurt. I did it all in the food processor in about ten minutes.

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Reviewer:

TheMaryDragon

Reviewed: Sep. 5, 2011

This tzatziki was not the best I've had, but the best that I have personally made. I used Greek yogurt, so I didn't have to strain it. I did press the shredded cucumber in a clean cloth to eliminate the excess juice and came out with a good constistency. I like my tzatziki a little more intense, so I added a few squirts of lemon juice. Did not use the mint leaf suggestion. Just played with the levels of ingredients until it was the way I like it. Looking forward to having this with a Greek meal!

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Reviewer:

jennabeanski

Reviewed: Jul. 24, 2011

this is perfect in the summer. of all the recipes for tzatziki this is by far my favorite and using coffee filter is a fantastic suggestion! I also love that most of the ingredients come straight from my garden

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Reviewer:

styrofoamplates

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Chicago, Illinois, USA

Reviewed: Jul. 18, 2011

Very tasty and close to what I would expect to get at a good Greek Restaurant. I used Greek Yougurt and added a little fresh dill. Yummy!

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Reviewer:

Steffanie0682

Cooking Level: Intermediate

Home Town: Bethlehem, Pennsylvania, USA

Living In: Clarksville, Tennessee, USA

Reviewed: Jul. 17, 2011

this recipe was awesome!!! agreed with the reviewer who added 1/2 fresh lemon juice + a dash of splenda. Also I didnt have mint on hand so I used fresh dill. I am on a pure protein diet and chicken gets quite boring a la carte. This tzatziki sauce (made with non-fat greek yogurt) is a nice accompiment to 'just chicken'. Thanks for posting.

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Reviewer:

Summa

Reviewed: Jul. 8, 2011

Has potential, but this is way too minty for my crowd's taste.

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Reviewer:

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Zanesville, Ohio, USA

Living In: Columbus, Ohio, USA

Reviewed: Jun. 14, 2011

I used Greek yogurt, so I didn't drain it. I only had dried seasonings, so that's what I used. I also didn't stick it in the fridge to chill before serving. Despite this, it turned out AMAZING. I put it on chicken that I'd cooked with Greek seasoning and topped it with tomatoes and lettuce in some flatbread. My husband couldn't stop making sounds of joy while eating it. However, I do wish it were a bit thinner in consistency, since I used it as a sauce rather than a dip. Next time I want it as a sauce I may try normal plain yogurt (non-drained).

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Reviewer:

catwhispererPhD

Cooking Level: Expert

Home Town: Syracuse, New York, USA

Living In: Lebanon, New Hampshire, USA

Reviewed: May 21, 2011

I LOVE this sauce! I really enjoy it with my tabouli salad when we have greek night! If you don't already know, mint grows like a weed, if you like to cook greek food, do yourself a favor and add it to your herb garden. I suggest a container for it because it is aggressive!

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Reviewer:

Chrissy

Cooking Level: Expert

Home Town: Olympia, Washington, USA

Living In: Rochester, Washington, USA

Reviewed: May 19, 2011

This was really good. I used greek yogurt to avoid having to drain the regular yogurt. This gave that nice thick texture. I really like the min in this. It worked really well with some greek chicken wraps I made. I made ahead of time so that it could sit for 24 hours to let the flavors blend. I think next time I may add more cucumber.

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