Reviewed: Apr. 23, 2012

Delicious base! I used a 16 ounce container of 2% Greek yogurt from Trader Joe's (I've found that Greek Yogurt eliminates the need for straining) and about 3/4 of a peeled, seeded cucumber. I added 2 cloves of garlic, about 3/4 TBS of white balsamic vinegar, juice of 1/2 lemon, salt to taste, and 1 TBS olive oil (which I didn't think it would need, but it really made it creamier). Delicious!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Boo's Chef

Reviewed: Apr. 20, 2012

A scant tablespoon oil in our Tzatziki, no vinegar, only freshly squeezed lemon juice in ours as well. The grated cucumber should be set in a strainer lined with cheesecloth to remove the excess water, unless, you're not particular about serving runny Tzatziki. A sidenote. Ever since we had a serious food poisoning outbreak in our area from pesticide coated english cucumbers, any cukes I do not grow in my own garden, are always peeled.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jay

Reviewed: Apr. 5, 2012

Loved it!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JosieLLL

Cooking Level: Expert

Home Town: Uncasville, Connecticut, USA

Living In: Lemoore, California, USA

Reviewed: Feb. 10, 2012

Great recipe :) I seeded the cuke, halved the garlic- YUM!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Faludster

Reviewed: Aug. 30, 2011

Thank You for doing this right! it the authentic way, I'm so happy.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

amber.blundon1989

Cooking Level: Intermediate

Reviewed: Aug. 29, 2011

This tzatziki was like ambrosia! I cut the recipe down to 1 C. greek yogurt (Zoi brand) and sliced the regular cuke thin and small and salted it for about an hour. Followed the recipe without adding any additional salt and it turned out delectable! Next time I will use more cucumber. Thanks for the excellent recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

MizPenPen

Living In: Eugene, Oregon, USA

Reviewed: Aug. 4, 2011

this is the answer! i've tried tzatziki before but the next day it is so watery and unappetizing. i used balkan style full fat yogurt and strained overnight using cheesecloth. i also added fresh herbs after combining all ingredients including dill, parsley, mint. even with herbs the next day it wasn't watery. i seeded the cucumber and cut up v. small and put in paper towel for 10 min or so. i would definitely make this again! thanks for the recipe

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

margaree

Reviewed: Jul. 22, 2011

Out of all the tzatziki recipes this is the most authentic. Some people like it runny, some like it thicker. You can buy strained yogurt or you can make it yourself using a strainer and "basket" coffee filters if you don't have cheese cloth. Another way to make the water stay in the cucumbers, is not to grate them but dice them with a knife. This way you get a more crunchy consistency as well. I see no need for a food processor, in fact it may mess up the texture. You can use some sour cream as well to enhance the flavor. This is a Greek-American variation that makes tzatziki richer and smooths out some favors. Great dip for vegetables. Take care!

Was this review helpful? [ YES ]
1 user found this review helpful