Reviewed: May 8, 2013

really liked this version however I think I'm a dill girl at heart. I make this sauce a lot for pita bread, but I use dill instead of mint. It was delicious though!

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Reviewer:

carolinagurl412

Cooking Level: Intermediate

Living In: Smoaks, South Carolina, USA

Reviewed: Feb. 4, 2013

I think it needed more lemon, and I probably should have seasoned with more salt, but still good.

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Courtneymarie

Cooking Level: Intermediate

Reviewed: Nov. 22, 2012

We used greek yogurt. I do believe the different yogurts make this taste different. It came out a tad tart. I have had greek yogurt that isn't, and some that are. I added dill, I do believe it is a must. To counter the tart of the yogurt I added pinches of sugar until it had a good flavor. I really like this, my mom was so-so about it. She states to her, it tastes like something is still missing.

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Hailbopmamma

Reviewed: Sep. 16, 2012

This was a very yummy sauce! I, too, used non-fat Greek yogurt and it gave it a nice, thick consistency without draining. I doubled this recipe because I was using two large English cucumbers and watch out, it makes a ton. I also used minced garlic and lemon juice and added some more for extra flavor, but left out the mint and the parsley because I wanted to use dill instead. Overall, very refreshing and great on grilled chicken and rice!

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Reviewer:

puerca83

Cooking Level: Intermediate

Home Town: Stockton, California, USA

Living In: Costa Mesa, California, USA

Reviewed: Apr. 23, 2012

I do believe this is the best recipe outside of Athens for Tzatziki, you did not go the route of adding sour cream or (shudder) mayonnaise. I followed all the steps for proper drainage and the ingredients BUT I added another TBS of lemon juice, I love it's tang and I did add 3TBS of a good olive oil for extra richness and smoothness. It reminded me of the wonderful Tzatziki I have enjoyed on my many vacations on Crete. There is nothing like it to accompany kababs hot off a wood fired grill on a starlit night. AAAAAHHH life is so short and I am so old!

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elizabeth32

Cooking Level: Expert

Home Town: South Lake Tahoe, California, USA

Living In: Falmouth, Maine, USA

Reviewed: Mar. 18, 2012

this makes some of the best i have had

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hudstone

Reviewed: Mar. 2, 2012

Outstanding. Used large container of Greek style yogurt and left some chunks of cucumber.

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wc_fowler@yahoo.com

Cooking Level: Intermediate

Reviewed: Sep. 24, 2011

Fantastic! We used fat-free Greek yogurt

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Mumfykitty

Cooking Level: Intermediate

Reviewed: Jul. 30, 2011

Yummy! I have made similar dips before, but they tended to get runny after a little while because of the moisture from the cucumbers. The version has a much nicer consistency because the cucumbers are thoroughly drained. Only problem I have with this recipe is with the measurements - it's not clear how much of the original 16 oz of yogurt is left after draining, and since I was starting with Greek yogurt, I skipped the draining step and had to guesstimate how much to use. It came out great though - my guess is that the exact proportions are kind of a matter of taste.

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Reviewer:

cook4love

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Reviewed: Jul. 1, 2011

I just spent a few weeks living in Greece, and I was so excited to come home and make this for my family. Unfortunately this recipe did not produce the authentic dip that I had multiple times in Thessaloniki. I added a few tablespoons of honey and didn't add any of the mint. I still wasn't completely happy with it. If I make it again, I probably wouldn'f add the parsley in and would add some dill and quite a bit of honey.

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