The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed: Apr. 23, 2009
This was so good! I made it with Greek yogurt and let the cucumbers drain for about an hour. My sauce was nice and thick. Yum!
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Cooking Level: Intermediate

Living In: Duluth, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed: Apr. 21, 2009
Love this recipe! Use Greek Non-Fat Yogurt and you can get all the flavor and count it as a protein rather than a fat.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: Apr. 3, 2009
Nice dip for pita or sauce for Greek/ Arab food. Easy to prepare. Make sure to use a good quality plain yogurt and refrigerate before eating so flavors meld.
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Cooking Level: Intermediate

Home Town: Wayne, New Jersey, USA
Living In: Hawthorne, New Jersey, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.05 star rating.
Reviewed: Mar. 31, 2009
For someone not used to using yogurt I had no idea you were supposed to drain it first. This came out terribly thin and I have no idea if we're going to be able to use it now. Good taste though, haha.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.05 star rating.
Reviewed: Mar. 19, 2009
Sorry, But It turned out like soup, shold warn people of what happens if you dont strain yogurt. maybe I should have used the real greek yougurt instead of regular, didnt think I would have compromised the recipie too much.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: Feb. 25, 2009
the recipe was very good but i would use less lemon juice.
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Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed: Feb. 22, 2009
I use 1-2 cloves of garlic (3 cloves is a bit too strong after it sits overnight). I also shred the unpeeled cucumbers to give the sauce more texture (rather than pureeing them with the other ingredients).
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.05 star rating.
Reviewed: Feb. 1, 2009
The taste would have been ok. Blending is a terrible idea, I will shred the cucumbers and mix them in by hand next time.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: Dec. 29, 2008
good recipe with a couple adjustments because it would end up much too runny if followed exactly. i drained yogurt and lightly salted/drained shredded cucumbers... both overnight over colanders- resulted in a very thick, lucious sauce! served with garlic pita chips and they were wonderful!
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Washington, D.C., USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: Dec. 27, 2008
Follow the hints that others noted: Drain yogurt and cucumbers to keep a thick, creamy sauce/dip. Love this stuff.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: Dec. 15, 2008
Very Good. I followed other suggestions; drained yogurt, folded together rather than process. It had a good consitancy. I did not like it as much the next day though.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: Nov. 19, 2008
The sauce had a good taste but I did something wrong and it came out too watery..
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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: Nov. 18, 2008
This was so good! I put my English cuke thru the food processor and then drained it in a strainer over night. I used Greek yogurt which is so thick to begin with that it didn't need draining. Loved this and thank you!
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Photo by LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA
Living In: Flanders, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed: Nov. 18, 2008
Yeah! Ever since having this sauce at our favorite local Greek restaurant, I have wanted to recreate it at home. I used this actually as a dressing for a cucumber-tomato salad, so the thin consistency was perfect, but I would definitely draing the cukes if you're wanting to use it for a dip. Thanks for this recipe!
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Cooking Level: Expert

Home Town: Edmond, Oklahoma, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.05 star rating.
Reviewed: Sep. 22, 2008
What the recipe doesn't tell you is that you have to strain the water from the yogurt or you can use sour cream. I used sour cream. I also strained some of the water out of the cucumber. Watch the lemon as it can make the sauce too liquidy. The first time I made it I followed the recipe to a tee. It was a soupy mess. I made some adjustments and the recipe tunred out great.
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Cooking Level: Expert

Home Town: Ramey, Aguadilla, Puerto Rico
Living In: Tampa, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: Aug. 13, 2008
I used only sour cream not the greek yogurt. I also used a English cucumber, no seeds. Turned out great! I don't even like tzatziki sauce but this was very good. No problem with being runny.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed: Jun. 21, 2008
I followed other reviewer's advice and used 1/2 yogurt and 1/2 sour cream. I forgot to bring my food processor ( I made at my sisetr's) so I chopped everything finely and we used it immediately. My brother-in-law and my husband liked the "chunky" texture. It started out nice and thick however it then turned runny(but still very good) I am going to keep this recipe and this time make a trip to the speciality market for good greek yougurt and give that a try. No matter still a keeper.
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Photo by Allrecipes

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed: Jun. 9, 2008
Very Good! Made with the Souvlaki recipe from this site, and served with warm pita bread and a Greek Salad. It was a wonderful dinner. The sauce was very flavorful. I did drain the yogurt through cheesecloth, and salted/drained the diced cucumbers. I then processed everything in a blender before folding in the yogurt. It turned out with just the right texture.
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Cooking Level: Intermediate

Living In: Scott Depot, West Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.05 star rating.
Reviewed: May 19, 2008
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.05 star rating.
Reviewed: May 11, 2008
I drained my yogurt in cheese cloth so it would be a thicker consistancy.
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Cooking Level: Intermediate

Home Town: Redwood City, California, USA
Living In: Allen, Texas, USA

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