Reviewed: Jul. 25, 2009

I'm sorry, but I just didn't like this recipe. I've had tzatziki in restaurants several times and loved it, but this was not even close. I think the lemon and garlic measurements are way off. I tried adding sugar to take off the bite, but the batch I made was not even salvageable.

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Jen

Cooking Level: Intermediate

Living In: Long Valley, New Jersey, USA

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Reviewed: Jun. 18, 2009

This tzatziki was fantastic. We actually like ours a little runny, so after I drained the initial batch of yogurt, I added some undrained yogurt back in. Substituted some garlic salt for part of the garlic. One thing is essential, though: THE FLAVORS MUST BLEND. This was not that great initially, just after everything was mixed. A couple of days in the fridge, delicious.

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JULIEKID

Cooking Level: Expert

Home Town: Cedar Falls, Iowa, USA

Living In: Coralville, Iowa, USA

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Reviewed: May 29, 2009

This was wonderful! I took the advice of another reviewer and strained the yogurt in two coffee filters overnight in a strainer. Worked perfectly. I used a little less garlic and a little mroe dill. Highly adaptable to suit everyone's tastes. Thanks for sharing!

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DenaInChicago

Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 20, 2009

Really good! I did not need the additional cuke and thought this was wonderful as is.

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BABYLADY4

Cooking Level: Expert

Home Town: Lake Bluff, Illinois, USA

Living In: Weyauwega, Wisconsin, USA

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Reviewed: Apr. 6, 2009

Very good recipe but watch out for the amounts of spices. An entire head of garlic? Seems like an obvious error, but those who suggest a single clove are using too little. I prefer a bolder taste. I used four cloves of garlic, also added an extra tablespoon of lemon juice, and a tablespoon or so of fresh chopped dill. This provides a much bolder flavor; the base recipe is quite mild by my standard. I have found that the "name brand" plain yogurt tends to be less runny than the generic store brand and is more cost effective than greek yogurt.

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vacax

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Reviewed: Mar. 10, 2009

Maybe this is just personal preference, but I found this recipe came out runny and even after adding some extra garlic it didn't have as much flavour as typical tzatziki has.

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Erin

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Feb. 11, 2009

Halved the yogurt, but it still made plenty (didn't have enough time to drain, so it was a bit runny, but still scrumptious!) Added 2 shredded Persian cucumbers (fewer seeds, more flavor), about 6 cloves garlic and the juice from one lemon. Delicious!

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Jessie

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Los Angeles, California, USA

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Reviewed: Feb. 5, 2009

I didn't have fresh garlic so I had to use garlic powder (about two teaspoons) and I had dried dill, I used almost a tablespoon. I used fresh ground pepper and a dash of salt. I drained the yoghurt for over twenty four hours (in a seive lined with coffee filters), and really squeezed out the cucumbers - first in my bare hands, then again in coffee filters just to get every little bit of moisture. It turned out amazing, very tangy. It's not quite as thick as I'd like, but I'll see how it is after sitting in the fridge overnight. I'm just glad to know I can make my own tzatziki now!

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Samantha Explosion

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Reviewed: Sep. 4, 2008

exceelent as this dish is great as it is.

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puddlewonderful

Cooking Level: Expert

Home Town: West Hollywood, California, USA

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Reviewed: Sep. 4, 2008

Very good! I served this with falafels and some garlic couscous for dinner last night and everyone really liked it. Had some leftovers for lunch ....added in some feta cheese and chick peas...so good and refreshing!

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Wildflower Hill

Cooking Level: Intermediate

Home Town: Fairport, New York, USA

Living In: Bloomfield, New York, USA

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Reviewed: Jun. 16, 2008

This was good, but there was something missing. I'm not sure what it was, but it's not my favorite tzatziki recipe. We used it with Greek Turkey burgers and it was good with those.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Mar. 29, 2008

AMAZING!!! This was soo tasty. Better than store bought. We didn't have cheese cloth so we just drained it as best we could with paper towels. Next, we put the cucumber in a blender and pureed it. We also used vegetable for a lack of olive oil and to make it more budget friendly. We only give this a 4 because we think blending the cucumber made such a difference!

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DaniLake

Cooking Level: Beginning

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Reviewed: Mar. 11, 2008

This was awful, didnt like it at all!!!

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Kat

Cooking Level: Expert

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Reviewed: Feb. 4, 2008

Oh this is so good! Straining the yogurt created a beautiful texture and I just used a clean pantyhose foot for it. Tasted better the next day when the garlic taste really came out.

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GLAMOURGIRL511

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Reviewed: Jan. 4, 2008

This was a hit on New Year's Eve. My friends and I did a Greek-theme dinner and I was responsible for appetizers. This was everybody's favorite. I used english cukes and only one clove of garlic. Make sure you strain the cukes in addition to the yogurt. Yummy with flatbread and veggies.

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Bouvs

Cooking Level: Intermediate

Home Town: Harleysville, Pennsylvania, USA

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Reviewed: Aug. 13, 2007

Everyone else eating this liked it way better than I did. Just didn't have the same taste I am used to from my favorite Greek restaurant. I did add some extra dill and garlic and that improved the taste but it was just missing something for me.

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It's Tava Time

Cooking Level: Expert

Home Town: Tribune, Kansas, USA

Living In: Woodbridge, Virginia, USA

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Reviewed: May 27, 2007

This recipe is GREAT I did the entire thing in the food processor started with the cucumber so I could remove and drain them and followed previous reviews reducing the garlic down to one clove. Good olive oil and fresh squeezed lemon juice are a must. A quick update, Greek style yogurt can be substituted for the drained yogurt it saves a LOT of time and is now available in most major supermarkets!

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Grifo

Cooking Level: Expert

Home Town: Cragsmoor, New York, USA

Living In: Valrico, Florida, USA

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Reviewed: May 12, 2007

This tastes like the Tzatziki you'd have at a Greek restaurant. I did modify it slightly by adding minced onion (but only because I like onions not because the recipe was lacking.) Good stuff.

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tobytyler11

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Reviewed: Mar. 31, 2007

Great recipe

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Chef Boy oh Boy

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Huntsville, Ontario, Canada

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Reviewed: Feb. 5, 2007

Making a half recipe, I drained the 16 oz. of yogurt over night using a clean nylon stocking, and got nearly a cup of liquid out. Dry dill weed works well also. This is what I was hoping and looking for.

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