Reviewed: Aug. 9, 2006

If you want sauce, don't follow this recipe. As written, it makes a lovely cucumber/yogurt soup, not a sauce. It's tasty, but very runny and nothing like I expected.

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DHARMA

Cooking Level: Intermediate

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Reviewed: Aug. 8, 2006

This was pretty good. I added a little bit of sweet onion to blend in with the mix. I halved the recipe and it still made a lot. I didn't quite have enough yogurt, so about 1/4 cup of it was sour cream. I may have added too much dill and black pepper, but that is my fault not the recipes!

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Sola

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Aug. 2, 2006

This is a simple and tasty sauce that is easily paired with several dishes. I recommend it!

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Chicken_Livers_Stink

Cooking Level: Intermediate

Home Town: Clinton, Michigan, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 2, 2006

Easy to make and refreshingly delicious!

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Angie

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Reviewed: Aug. 1, 2006

little garlicky!! but agood dip ,pls read reviews by Danathom and Paula Wood , before trying this one i didnot soo, the texture ..its runny.thanks anyways !!

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mantu

Cooking Level: Intermediate

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Reviewed: Aug. 1, 2006

I spent half a year in Greece, and this has all the ingrediants necessary for authentic tzatziki--but not quite in the right proportions. For the wateriness...make sure that you use full fat yogurt--greek yogurt (which is even creamier) if you can. This will taste awful with low or nonfat yogurt. The cucumber also MUST be strained. I usually peel and grate it over a strainer, then salt it to reduce the water content further. The recipe that I got in Greece uses a full bulb (roughly 12-15 cloves) of garlic rather than the 3 cloves called for here--and also 1/2 bunch of dill, finely chopped rather than a teaspoon. Overall, the recipe is a bit bland--but that can be easily amended

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AURYANE

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Reviewed: Jul. 24, 2006

This would rate a 5 star if it had more body to it. It was runny, but the taste was outrageously good. Not only was it great on a cucumber salad, but I tried it as a sauce on Serbian Sevapcici and it was outstanding. Next time I'll try it as a pita bread dip.

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elfhelp

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Reviewed: Jul. 7, 2006

This tasted very good. I followed some of the reviews and drained my yogurt overnight, and my cucumbers for a few hours. This made a very nice, thick mixture. I used fat-free yogurt.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Jul. 5, 2006

My favorite dip! I personally use vinegar instead of lemon juice, I think it tastes better, and that's how Greeks make tzatziki.

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maisi7

Cooking Level: Intermediate

Living In: Thibodaux, Louisiana, USA

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Reviewed: Jul. 2, 2006

Fabulous! If you use the proper Greek styled yogurt you do not need to strain it. You do have to drain the cucumber though.

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KATERS0404

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Reviewed: Jul. 1, 2006

this was a delicious recipe for tzatsiki sauce thanks for putting it in

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OKARA

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Reviewed: Jun. 24, 2006

i was so torn over how many stars to give this and i finally settled on 4 -- here's why: had i not read the reviews, i might have ended up with a really liquidy mess. i strained the yogurt and salted the cucumbers for about half an hour - i was admittedly in a hurry, and i'm sure it would have been even thicker if i had left the yogurt to drain even longer. i also added some mayo (also per another review)and mint, and used juice from the whole lemon, and added a bit more dill -- put all in the blender and processed. in the end, the dip was thick enough for veggies or chips or pita or anything else. tastes great, both cool and spicy. with modification, this is a great side (plus, with fat free yogurt and mayo, it's almost guilt free).

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lockesmom

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jun. 3, 2006

This was good but way too liquidy.

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Jenna F.

Cooking Level: Beginning

Living In: North Pole, Alaska, USA

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Reviewed: May 7, 2006

I make this when I am in a hurry and want the sauce quick - I omit the olive oil and prefer oregano to the dill. Yumm! Thanks!

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jbundles

Cooking Level: Intermediate

Living In: Huntington Beach, California, USA

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Reviewed: May 7, 2006

YUM YUM!! I strained the yogurt in the fridge for about 1.5 hrs before I made this and I shredded the cukes and strained them too. It was fabulous! creamy and garlicky and yummy :) If I hadn't strained it it definitely would have been too runny. I also didn't bother food processing it, I like the crunch of the cukes. Thanks for a fabulous recipe :)

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TPETTIS

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Reviewed: Apr. 5, 2006

This was great! We served it with gyros. Will definitely make again.

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JSCHAFFE

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Reviewed: Apr. 4, 2006

Flavor was good, although I was expecting something a little thicker. Great on our gyro's though.

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DIANERATCHFORD

Cooking Level: Expert

Home Town: Streetsboro, Ohio, USA

Living In: Akron, Ohio, USA

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Reviewed: Feb. 25, 2006

Super yummy! I feel like I just discovered an acient Greek treasure. This is so flavorful. I grated the cucumber like some other recipes called for. I like the texture that way. I used parsley instead of mint, because that is what I had. Wow! I want to put this on everything!

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