Reviewed: Feb. 1, 2012

This is my favorite recipe for tzatziti. I have made it like this about 10 times. I will say I only use a clove of garlic. I dont know if he meant a head or clove but a clove is plenty for me. I only add a few tablespoons of olive oil depending on how long I have drained yogurt.

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Reviewer:

txbaker

Reviewed: Jul. 26, 2011

So good! I did blend it through a blender because I thought shreds of cucumber in this would be weird...but the flavour is so good and so garlicky. Love it!!! First time I ever made tzatziki and now I know how easy and good it is.Thanks!

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Reviewer:

Raquel

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

Reviewed: Jul. 2, 2011

4 stars because of two things. I don't think most folks will appreciate a whole head of garlic in this or so much lemon. I mixed this with a 16 oz container thick "Greek" yogurt, 3 cloves crushed garlic sauteed in 1 tblsp Olive oil. 1 tsp fresh lemon juice, a sprinkle of dried oregano and 1/2 tsp of dry dill. I did twist my (seeded) grated cucumber in a tea towel (to get rid of excess moisture) before incorporating. Also a tsp of honey will tone down excessive tart flavor (matter of pref). A little ground sea salt & fresh pepper is all that's needed as well. Very good w/out so much garlic/oil/lemon juice. For me anyway :) Tastes better after storing overnight in fridge. I utilize my own homemade baked pita chips (use quality pita bread) to dip in this...yum!

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Reviewer:

CantHelpMyself

Cooking Level: Intermediate

Living In: Wadsworth, Illinois, USA

Reviewed: Aug. 27, 2010

this is the oringinal recipe of greek tzatziki

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Reviewer:

maggy

Cooking Level: Expert

Reviewed: Mar. 24, 2010

Greek yogurt which is now available in most grocery stores, eliminates the need for straining the yogurt. I used a high fat Cabot's brand. I added some chopped fresh dill as well. I used a cheese grater for shredding and a grapefruit spoon for the seeding. This was by far the best Tzatziki that I have ever eaten. It was very thick and creamy.

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Reviewer:

CookieTobacco

Cooking Level: Expert

Home Town: Newport News, Virginia, USA

Living In: Fayetteville, Georgia, USA

Reviewed: Feb. 8, 2010

This was great on gyros! Made a much smaller portion with a standard small plain yogurt and one cucumber. Skipped the dill. Added McCormick Greek Seasoning. Let it sit in the fridge for a few hours beforehand. Used with chicken seasoned with the same Greek Seasoning in pitas w/feta, lett, tom, etc. Yum! This is my new staple recipe. Thanks!

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Reviewer:

emi-momof3

Cooking Level: Expert

Reviewed: Feb. 6, 2010

Love this recipe...I always get compliments when I make it!

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Reviewer:

LEANNE

Cooking Level: Expert

Living In: Merritt Island, Florida, USA

Reviewed: Nov. 20, 2009

This recipe is great. I used greek yogurt so I didn't strain it. I did drain the cukes. But then I just mixed together all the ingredients - I didn't whisk. I popped it in the fridge for an hour or 2 before dinner and it was delicious!

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Reviewer:

ginniej

Cooking Level: Intermediate

Home Town: Greenfield, Massachusetts, USA

Living In: Somers, New York, USA

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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Reviewer:

Jen

Cooking Level: Intermediate

Living In: Long Valley, New Jersey, USA

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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