Roasted Garlic Tzatziki Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Aug. 23, 2010
This is awesome. Made it with fresh Dill instead of the Mint. Next time I will try the more traditional approach and use Goat Yogurt. Update (18 Mar 11): Living in Toronto, we have a massive Greek population and the well known Danforth (Greek Town). Many of my friends are Greek and it was well recommended to use Goat Milk Yogurt (Greek Yogurt). So this time around I made it properly. Strained the Goat Yogurt for 24 hours. The thicker it is the better the outcome. Try it, you won't be sorry.
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Reviewed: May 18, 2010
I've made this a few times as is and it's a very good recipe. I experimented with using minced borage and lemon balm from the garden in place of the cucumber and lemon juice and it turned out perfectly thick without losing any of the flavor (plus it saved some time). Fun to try if you have the ingredients around. Makes a wonderful dip for fresh vegetables.
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Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA
Living In: Knoxville, Tennessee, USA
Reviewed: Apr. 8, 2010
We eat this at least once a week. I use three roasted garlic cloves, and 1-2 raw ones. I also use red wine vinegar instead of lemon juice. A dash of Cavenders Greek Seasoning finishes off my version.
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Reviewed: Jun. 23, 2007
Nice recipe. I added some grated raw garlic as well as the roasted (I like that bite), and a little more mint.
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Cooking Level: Professional

Home Town: Toronto, Ontario, Canada

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