The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Nov. 7, 2009
Awesome!! Thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Oct. 20, 2009
I wrote this recipe and love all the variations that everyone has tried. Honestly, have tried all of them myself. I do like DILL in the recipe and I'm loopy over fresh parsley. If you like that Middle-Eastern taste try it that way too. You can also substitute dry herbs if needed. Some people like the mint others don't- it's just personal preference. What's funny is when I wrote the recipe ALL RECIPES edited out to substitute coffee filters for cheese cloth. Everyone figured that out on their own! Cheese cloth is not a standard stock item in my pantry either. I take two filters in my small tupperware strainer and overlap them. When rushing I put a weight over the yogurt while it's draining (a can of soup) and it helps speed up the process. ALSO, as someone else suggested you can squeeze the water out of the cucumbers. I almost always do that after I peel, scoop out the seed prior to grating. I do prefer the greek yogurt that comes strained already - it is a HUGE time saver. If your local market doesn't have it, try a local health food store. For those that are budget conscious (if the Greek stuff isn't on sale) I use the Plain store brand yogurt and just drain it the night before. Enjoy!!!
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Cooking Level: Expert

Living In: Morganville, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 20, 2009
Read all the reviews and took advice from a number. Used No Fat Greek yogurt, chopped the cucumber by hand and added 1/4 c each, dried parsley and dill. Also added 2 T dried onion, soaked in a little water, 5 crushed cloves and salt-garlic blend to taste. Added 2 tsp of sugar to win over my 3 young granddaughters as they only like the "mayo junk" dips. We served it on fish. The granddaughters loved it!! Told me, "Grandma, you rock!" Thanks for the great recipe and thanks for all the great reviews.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Sep. 12, 2009
Delicious and easy. I used non-fat yogurt because that's what I had on hand. I didn't have the patience to drain the yogurt for more than a couple hours but it still turned out great.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Aug. 14, 2009
it`s not just a greek recipe it`s also middle eastern, it`s perfect with falafel , kafta, kebab, tandori. I like them with fresh pita bread.
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Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 13, 2009
I halved the recipe for just the two of us and wished I hadn't - I would have used it for a dip for pita chips. I didn't have the mint so used dill, still delish!
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Cooking Level: Expert

Home Town: Grass Valley, California, USA
Living In: Tucson, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Jul. 1, 2009
needed more flavour, but I liked that it was seived
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Cooking Level: Beginning

Home Town: Toronto, Ontario, Canada
Living In: Brampton, Ontario, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.58 star rating.
Reviewed: Jun. 1, 2009
I used nonfat plain yogurt (looked for greek but store didn't have) and did not strain, so understand it would have been better if I had. But to comment on the spices, it is an interesting different sort of taste just to vary up tzatziki, but I think I prefer the dill version.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: May 29, 2009
Love love this stuff. I eat it almost everyday with Pita bread for lunch. I do omit the mint and add Dill!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: May 29, 2009
Love it, I will add some dill next time. This also freezes well.
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.58 star rating.
Reviewed: May 21, 2009
I'm so sorry, but I didn't care for this recipe. I made this without cucumber or mint the first time, loved it and and made it again. The second time I tried it, I didn't like it at all. I'm sure it would be better with the cucumber and mint, though. However, it was very healthy, and it was a good way of dressing up plain yogurt.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: May 4, 2009
Perfect! I used greek yogurt, as suggested by another reviewer, and it was absolute perfection. Exactly what I wanted. I only let the cucumber drain about 30 minutes and it was fine. I let the flavors marry for two days.
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Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 28, 2009
Recipe was okay, for the time and effort I think I'll stick to the store bought. Thanks for the recipe anyhow. :)
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Cooking Level: Expert

Home Town: Hamilton, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Apr. 21, 2009
This is great! I did have to leave out the dill and mint because I did not have any, and I added about 3 Tbsp. of sour cream. I would suggest to sqeeze and drain your cucumbers because the first time I made tzatziki (from another recipe), it was watery. When I found the recipe on this site, I read some of the comments and drained the cucumber. I did not drain the yogurt because I did not have any cheese cloth. As soon as everything was mixed together, I immediately dipped in the pita bread and the taste was marvelous.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 19, 2009
YUM! It's awesome with warmed pita bread, crackers or veggies as a healthy alternative to ranch dip. Like some of the other reviewers, I added dill, because that's how it was served in Turkey. I LOVE this. Thanks for sharing! :)
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Cooking Level: Expert

Home Town: Marengo, Illinois, USA
Living In: Spotsylvania, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 8, 2009
You might think I'm crazy, but just try this: use Yoplait's Pina Colado yogurt in place of plain yogurt. It makes this recipe taste FANTASTIC
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Cooking Level: Intermediate

Home Town: Crossville, Tennessee, USA
Living In: Knoxville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Mar. 2, 2009
Delish. Makes quite a bit though, if you only need a bit halve the recipe.....so easy though, wish I hadnt wasted so much money on those tiny tubs you buy from the grocery store!
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Cooking Level: Intermediate

Home Town: Windsor, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Feb. 15, 2009
Very enjoyable. I used greek yogurt and fell in love with it. Next time I will use more garlic and dill as was suggested by others.
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Cooking Level: Expert

Living In: Orono, Maine, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.58 star rating.
Reviewed: Jan. 24, 2009
yay, a tzatziki recipe that is similar to how i learned to make it in Athens, over 25 years ago...you can just squeeze the cuke pieces though, to speed up the process. (and using thick yogurt to begin with, like full-fat yogurt,will make it extremely yummy but too high fat..)Also in a pinch garlic powder can be substituted. but go easy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.58 star rating.
Reviewed: Jan. 12, 2009
Simply delicious!
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