Tzatziki

a little dill never hurt any tzatziki

Tastes great! I used strained Greek yogurt, 2 tbsp vinegar and 2 tbsp olive oil. It worked well

I used garlic powder and added dill. I used Greek yogurt so I didn’t have to strain it. if you do strain it, keep the whey for salad dressings and/or meat marinades. After dicing the cucumber, sprinkle with 1/2 tsp of salt then strain with paper towel.

Great authentic recipe. If you add the juice from the yellow hot peppers served at most Greek Restaurants you will get the identical taste of what you order from them. Thanks for this it was great.

Love love love this recipe just as it is!! Making for 2nd time… it’s become a true favorite!

Follow this as written and you cannot fail! Thanks so much. If making gyros for four, you can half this and still have a bit to snack on with pita chips later.

Jodi gave good advice: 2 cloves of garlic is plenty; reduce vinegar to 1 Tbsp and extra virgin olive oil to 5 Tbsp. I needed more salt; at least 2 tsp. On day 1, this was a 2-3 star recipe (I recommend switching to powdered garlic, or sauteeing the raw garlic first, if you’re serving it the day-of). Letting it sit overmight helped a lot; I’d give it 3.5 now.

Cut the serving size down to 8 oz yogurt and it made more than enough for 4 people. Served with falafel. Delicious!

This was my first time making tzatziki, and I would certainly use this recipe again. I ended up adding more cucumber and more vinegar than the recipe originally called for: 5 tbsp of vinegar (roughly – I eyeballed it!) and an additional quarter English cucumber. You can strain over a cheesecloth for 1-2 hours and thoroughly ring out the cucumber with a paper towel and still have a good outcome. I used this as a complement to grapeleaves with lamb and was very pleased.

Use Greek yogurt, add lemon juice, dill, and double the garlic. I also prefer red wine vinegar. Let sit overnight for peak flavor.

Made it exactly as written, but just halved the recipe. I have never used olive oil in tzatziki and found it was very good. I also did not peel the cucumber. Enjoyed it as a spread on our hamburger, delicious!!

This was delicious and will be my go to recipe for tzatziki from now on. I actually made this with my own Greek yogurt (it was one of my more energetic and domesticated days) which as in the recipe I strained overnight to remove liquid. I tweaked the recipe a bit taking the advice of another reviewer (thanks Jodi) and adjusted to 5 TBSP. olive oil and just 2 cloves of garlic, that is plenty even for the most extreme garlic lover. I snipped a bit of fresh dill into it for a nice touch.

Replace the yogurt with Greek yogurt and you can ignore the draining. Several other reviewers have mentioned reducing the garlic. ….yes, very true.

I’ve made this recipe several times now and after cutting the garlic down a little each time, I think it’s perfect! As with every recipe on this site, I made it as written and it was amazing except for the garlic. We are true garlic lovers in this house and it was even too much for us! We were literally breathing fire afterwards! Lol! So every time after, I’ve cut it down by a clove and just as a personal preference, I’m comfortable with 2. It’s just the right amount of garlic without killing others with your breath!

I also cut down on the garlic. I’m a garlic fan and it would of been way too strong for me. I used Lemon juice instead of vinegar as well. If you use a good greek yogurt no need to strain, in fact I kept some of the cucumber juice since it was so thick, and I thought it gave it a better cucumber flavor as well. To keep it from being too chunky I actually used a microplane for the cucumber and garlic.

Very good recipe. For anyone complaining about it being runny, pay attention: **this is a Greek style tzatziki sauce. You MUST use a Greek style yogurt, which is a cultured yogurt that has most of the whey drained from it. So…. do as the recipe says and buy/use regular plain yogurt, draining it AS DIRECTED, or simply purchase a smaller amount of Greek yogurt. The end result is the same. If you simply use regular plain yogurt and do not drain it as directed, the sauce WILL be runny because regular yogurt is much thinner. It’s that simple.

I made the lamb shawarma on this website and decided to make this sauce last minute. I did not strain it, just mixed the ingredients on a scaled down version and it came out great for our homemade gyros.

I left out the olive oil. Make sure you drain everything really well or you are going to end up with a really thin sauce.

This was a perfect sauce for the pork souvlaki skewers we BBQd on the grill! I rated it a 4/5 but only because I “cheated” and substituted low far sour cream for yoghurt, so it wasn’t faithful to the recipie. Deeeelicious all the same- the olive oil added depth to the flavour.

This tastes like the tzatziki I had in Greece. It’s unbelievable! I followed another reviewer’s tips. I used 1T vinegar, 5 T olive oil, and about 2 gloves of garlic. It’s so good. I make a big batch and we have Greek chicken pitas every week.

I made this with 16 oz of Greek yogurt instead of straining the regular yogurt and added a bit more garlic. I also ended up with a smallish cucumber but it turned out amazing, going to make greek style food all week to use it up!