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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WISEREADER

Cooking Level: Intermediate

Living In: Holland, New York, USA

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Reviewed: Oct. 8, 2006

Delicious and refreshing! I made a couple changes so I wouldn't have to make another trip to the grocery store: I made 1/4 of the recipe using sour cream instead of yogurt, garlic granules instead of fresh garlic, and dried dill instead of fresh. It was creamy and tasty. I will NEVER buy pre-made tzatziki again!!!

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Jessica

Cooking Level: Expert

Living In: Burnaby, British Columbia, Canada

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Reviewed: Sep. 16, 2006

I made half a recipe and just used 2 cloves of garlic - way to strong. I'm wondering if the original recipe meant to say 1 clove instead of 1 head. I love garlic, but it was overpowering and bitey in this recipe, which is usually on the cool side. Otherwise, the recipe was great. BTW, its essential to drain the yogurt (I used low-fat) and to press the cucumbers.

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MR. YUM YUM

Cooking Level: Expert

Living In: Wabash, Indiana, USA

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Reviewed: Sep. 2, 2006

It was good, but it did NOT taste like the kind I had when I visited Greece & Turkey.

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Nicole

Cooking Level: Expert

Home Town: Stuttgart, Baden-Württemberg, Germany

Living In: Fredericksburg, Virginia, USA

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Reviewed: Aug. 15, 2006

This was my first time making this, but I chose this recipe from the others because I thought it would be a better consistency and I'm not a fan of mint. It came out great. Just like my favorite greek restaurant. I'm making it again tonight. I think draining the yogurt is essential for the correct texture. By the way...I made it with low-fat yogurt and nobody could tell

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JEN

Living In: Fort Lauderdale, Florida, USA

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Reviewed: Aug. 14, 2006

This is a wonderful recipe! I made 1/2 of a recipe to go with gyros I was making and we had plenty. I started out with Greek yogurt which I think is slightly thicker than regular yogurt. I only had time to drain it about 45 minutes. I shredded the cuc's and let them drain about 30 minutes. The recipe doesn't call for this step but I think it gave me a better result and I was concurrently waiting for the yogurt to drain. When I put it all together I was very happy with the consistency. It was the perfect thickness and tasted just like what is served in Greek restaurants.

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Leenie B

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Reviewed: Jul. 31, 2006

Went perfect with the gyros that I made. My first time making it and it turned out just like I've had in restaurants. I used dried dill because it was all I had on hand, but still tasted wonderful.

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AmberJo

Cooking Level: Intermediate

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Reviewed: Jul. 4, 2006

I made this last night for a get together and everyone loved it. I was nervous the kids wouldn't like it, but they definetely did. I didn't put in as much garlic and put in more dill. Delish:)

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AlliVT

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Reviewed: Jun. 10, 2006

Delicious! Just like the sauce at a Greek restaurant. This was perfect paired with the Gyros Burgers recipe. Thanks!

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Jacqui

Cooking Level: Intermediate

Home Town: Lee's Summit, Missouri, USA

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Reviewed: Dec. 23, 2005

I didn't have cucumber on hand, so threw in a spoonful of sweet relish. The other ingredients masked most of the flavor of that, but all in all turned out to be a very good homemade tzatziki. I didnt drain the yogurt, too time consuming, and diced a little onion (very fine) into it as well. Turned out very good!

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Sunkist

Cooking Level: Expert

Living In: Salmon Arm, British Columbia, Canada

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Reviewed: Nov. 3, 2004

This is the first time I've tried making tzatziki, so I can't compare this to other similiar recipes. However, while I liked the dip, we were overwhelmed by the garlic even though I used much less than called for in the recipe. Let's just say that I had to avoid breathing on anyone for about 24 hours! Next time I'll use a single clove of garlic and see if that works.

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Heidi in Bulgaria

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Reviewed: Sep. 8, 2004

I entertain frequently and this recipe was a big hit during our Olympic parties. Although time consuming, draining the yogurt really makes a difference.

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LDEGTIAR

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Reviewed: Apr. 22, 2002

This was pretty good, although I think vinegar was left out of the ingredients. It seems like there is a flavor missing.

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Jennifer R.

Cooking Level: Expert

Living In: Del Mar, California, USA

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Reviewed: Mar. 13, 2002

This was awesome. It is a bit time consuming but only because you have to let the yougurt drain for a few hours. After that is ready, it's easy and very tasty. The recipe asked for lemon juice but the directions said vinegar. I just used the lemon juice. I dipped pita bread into it as a snack or appetizer, it's great. My Middle Eastern friend's family eats this frequently and he said mine turned out great.

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