The reviewer gave this recipe 5 stars. This recipe averages a 4.6 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 4.6 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 4.6 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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jan. 12, 2009
Simply delicious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 21, 2008
This was very good and healthy, especially since I used nonfat yogurt. I was more heavy-handed with the mint, added oregano and paprika, and omitted the cucumber. I served this with ground turkey (flavored with garlic, salt, pepper, thyme, and chili flakes) and naan. Quick, easy, and good for you.
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Ana

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 15, 2008
Excellent!!! I would use a touch more grated cucumber. Also, I used the fattiest yogurt available to give it that extra creaminess.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Dec. 12, 2008
This was delicious, and exactly what I was looking for! Thank you!
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Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA
Living In: Northampton, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Nov. 20, 2008
I've made this twice now... first time I added dill on the advice of other reviewers... Second time I omited it. I found this recipe was missing something, on the advice from a greek friend I used half yogurt and half sour cream and strained it all.... Much Much Much better!! Tastes almost Authentic. Great we loved it! 4 stars only cause its missing the sour cream other wise perfect!
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Photo by Allrecipes

Cooking Level: Expert

Living In: Bay City, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 22, 2008
Great on gyro meat recipe on this site!
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Cooking Level: Intermediate

Living In: Eau Claire, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Oct. 16, 2008
Not like the outstanding taztziki I remember. I'll probably just buy it next time.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Sep. 23, 2008
I was looking for a low-calorie alternative to mayo and this worked out great. I also did the coffee-filter thing and only drained an hour, plus omitted parsley and mint and it was still much tastier than the fat-free mayo they sell at the store.
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9 users found this review helpful

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 15, 2008
Yummy! I used Greek-style non-fat yogurt instead of messing around with straining regular yogurt (Greek-style yogurt is already strained).
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58 users found this review helpful

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Photo by Kristin

Cooking Level: Intermediate

Home Town: Ebensburg, Pennsylvania, USA
Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Aug. 6, 2008
I thought this was just OK. Straining the yogurt gave it a better consistency. But think it had too much mint, not enough garlic and needed dill.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 29, 2008
Thanks SO much for this recipe!! I can't believe how authentic it tastes. I couldn't find my cheesecloth anywhere so I took others advice to use three coffee filters and it worked perfectly draining only an hour. I also added garlic salt and onion powder although I'm sure it would be just as good without. I also skipped the cucumber draining and just pressed it between two paper towels, it was perfect! I let it sit in the refrigerator for two hours before dinner and my DH went crazy over this sauce on the turkey gyro recipe from this site!!
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Photo by Carrieh82

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 15, 2008
First time I ever tried something like this. I used 2 coffee filters instead of cheesecloth. I also used only 2 6oz containers of plain yogurt. I served it over the Souvlaki(from this site). It was all very good!
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Photo by Jennifer

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA
Living In: Ixonia, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jul. 3, 2008
Great tzatziki, everyone loved it. Draining the yogurt first gives it a much better texture and easier to use as a dip. Thanks!
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Photo by aijiesi

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA
Living In: Washington, D.C., USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 24, 2008
Delicious!!!
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Photo by Mary

Cooking Level: Expert

Home Town: Coventry, Connecticut, USA
Living In: Grafton, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 21, 2008
Freezing and then thawing the yogurt first makes it much faster to drain; I use a coffee filter over a strainer and it takes maybe an hour to drain--it comes out like thick Greek yogurt (even when I use nonfat yogurt). Also, I use an immersion blender instead of grating the cucumber and just blend it all together.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 10, 2008
excellent, i did add a little dill in an attempt to copy a local greek place, and it turned out perfect. the longer you strain the yogurt the thicker sauce you will get. I had no cheesecloth so i had to improvise with a couple coffee filters taped over a bowl.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Jun. 7, 2008
This was AWESOME. I could have eaten it all by itself. I also like how the strained yogurt changes consistency. Really cool.
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4 users found this review helpful

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Cooking Level: Beginning

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