We couldnt find plain yougurt to save our souls the day I went to make this. TWO trips to the store and two containers of vanilla yougurt. So the Queen of improvision. I used One cup thick sourcream, 3/4 cup mayo, one grated cucumber squeezed of excess water, four good size cloves of garlic, about twoish tablespoons of fresh lemon juice, 2ish teaspoons of dill ( I think that they both really depends on your taste ) pinch of black pepper to round out. I mixed it all together and got what really reminded me of the sauce I got back in college when I discovered greek food. The family loved it and want me to to keep it in the fridge for everything from dipping veggies to using on baked potatos.

I drained my yogurt in cheese cloth so it would be a thicker consistancy.

This was a good recipe except I didn't understand the need for the food processor. The consistancy is better if made by hand. I also drained both the grated cucumber and the yoghurt to make for a thicker dip.

Yummy. My mother in law always uses just sour cream and cucs. After seeing this recipe, I now use 1/2 SC and 1/2 yogurt. And I LOVE the dill in it. I also skip the oil and leave the seeds. Lazy I guess:) Great for gyros, grape leaves, naan, anything that has a mediteranian(sp?) or middle eastern flair to it.

I made this sauce hoping for great results. My husband travels for work A LOT and often will eat Greek food at different restaurants. I decided last week I wanted to make something while he was home, so along with the Slovaki from this sight, I made this Tzatziki sauce to go with it. I have to admit, I don't eat Greek food too often (I am home with 3 kids!) so I didn't have a strong opinion. I felt it turned out great after following other reviewers suggestions on draining the yogurt (which I did through a coffee filter). But my husband felt it wasn't quite right, so I gave this 3 stars. I did chop and salt and let the cucumbers sit as other people suggested and then put all ingredients except the yogurt in my food processor. I think I had too much garlic, my cloves were fairly big, and my husband commented on the strong taste. He also said the Tzatziki he is accustomed to is typically a bit more chunky, so next time, I won't blend all of the cucumbers, I will leave some to mix in. I also had to mix a little more yogurt (undrained) and I mixed a big spoonful of sour cream just to try and make it a bit creamier. In the end, we enjoyed it. I thought it was great, my husband, pretty good. Going to try Yia Yia's Tzatziki sauce from this sight next time...looks like it might have the consistance I am looking for.

I've been making this for nearly 40 years ever since I lived in Europe and I have usually used sour cream while in the USA because American yogurt is to runny; but now most stores sell authentic Greek yogurt - FACE, as well as an American brand version of Greek Yogurt. I use the FACE because it is a product of Greece.

I made this sauce to serve with falafil. I started the yogurt and shredded cucumber draining last night in the fridge using a coffee filter for each. The yogurt was a beautiful consistency but the cucumber remained watery, even after all night sitting. Next time I will try salting it. I only made a half recipe, but forgot to half the lemon.oops. I was able to tone the LEMON flavor a little by adding fresh pepper, sea salt and more olive oil. Ahhhh, lesson learned. overall, good recipe.

I used every ingredient in this recipe. I did NOT put it in the food processor. I drained my yogurt for several hours. Peeled, seeded, drained, shredded my cukes. Added the olive oil, lemon juice, salt, pepper, chopped dill. It was FANTASTIC! It could have used more salt to taste, but was exactly the sauce that I was looking for. Thick and creamy!

this sauce turned out runny even though i strained the cucumbers and the yogurt overnite. is there something im doing wrong? all in all, the taste turned out ok.

I also forgot to read the reviews and ended up with a very runny version, which was actually a perfect salad dressing! I'll keep this as two recipes now, drained for sauce and not drained for salads.

The flavor of this sauce was great!! Unfortunately, the night I made it, I forgot to read over the reviews, and I forgot to either drain the yogurt or add it last...the sauce ended up very thin and runny, but the flavor was so good that it didn't make any difference to me (other than it didn't 'stick' to my souvlaki well enough) I will definitely make this again and try adding the yogurt at the end.

I cut this down considerably for 2 and it was still very good. I drained the yogurt and cucumbers as so many others suggested. I used 2 cups drained nf yogurt, and simply mixed in garlic powder, dill, olive oil, lemon juice, salt and pepper to taste. I will be making this often. Thanks!

I didn't love the flavor, but I may just not be a tzatziki sauce fan. I did not have trouble with the consistency, so I wanted to give these tips to those short on time. I drained the yogurt in a coffee filter for 30 minutes. I also grated and salted the cucumber and let it sit for 30 minutes, then squeezed the iquid out. These two short steps gave me great consistency (and I was surprised at how much liquid came out of both!).

This recipe is phenomenal. So easy and it tastes just right! I made sure to drain the yogurt and cucumber first, and I added all the other ingredients to the blender before adding the yogurt just long enough to get everything mixed properly. If you get that craving for Greek food, this will be a recipe you go back to again and again.

after having tzatziki and gyro and the mad greek (on the way to vegas, you must stop at this place), i wanted to make this awesome sauce at home. i bought some greek full fat yogurt at trader joes. i think it was total or fage? it was good but almost, just almost what i was looking for. i did only use one garlic and i only had a lime not a lemon so i used that. i also used dill weed from a container. i will definitely try this again but this time i will use the 3 garlics per recipe, lemon instead of lime and fresh dill weed.

i already knew to drain the yogurt and cucumbers, so i had no problems with the thickness of the tzatziki. very good.

After eating at an authentic Greek restaurant in Detroit, I decided that I should find a recipe for tzatziki sauce to make on my own. This recipe was highly rated, and now I know why...it's delicious! Although, I must agree with other users in that it's best to strain the yogurt before mixing. I strained mine with a cheesecloth overnight, but a coffee filter would probably work too. I didn't use Greek yogurt - just regular plain. I thought that the amount of garlic was perfect, but I like the garlic flavor. Caution - this recipe makes about 4 cups of sauce (it was almost too much to fit into my food processor)!! I had enough to use as a dip for pita bread & carrots for a party, plus plenty left over to spread onto chicken pita sandwiches for lunch all week. If you don't need that much, I'd suggest cutting it in half. Thanks for the great recipe! I can't wait to try the other Greek sauce - skordalia - from this site!

Very runny. I wish I had read the reviews before making. I'll try it again and this time I'll strain the yoghurt & cucumbers. Good flavor though.

This sauce was delicious.

We loved this sauce. I'm not big on measuring things out - I just eyeball the ingredients until it looks and tastes right. I only used half of the yogurt, and subsituted the other half with sour cream. I did drain the yogurt like other reviewers, it would have been much too thin otherwise. I didn't bother draining the cucumber, but I did make sure they were seeded. I mixed the yogurt and sour cream in one bowl, and mixed all the other ingredients in the food processor, and then just folded them into the bowl of yogurt. The texture was perfect. I also used fresh dill - quite a bit more than is called for since we're big fans of dill. Great recipe, but don't worry so much about exact ingredients - just add ingredients until it tastes how you like it!