Greek Tzatziki

Hi everybody, i am Greek 🙂 , so please make me a favour and replace the lemon juice with half shot of vinegar. Also remove the lemon zest. Also please add garlic… depends on your taste!!!

It’s a an easy recipe to play with once you’ve made it a few times. I use nonfat greek yogurt, add more lemon juice and garlic, less salt and pepper, and find dried dill more flavorful than fresh.

Yummy

This recipe is the best ever. I have been making it over the years. Never changed a thing. It’s perfect exactly how Leelee Cooks put it together.

Insanely good. Insanely fresh. I didn’t have enough 5% Fage yogurt so I made up the difference with sour cream. Other than that did not change anything. One comment was to add a smidge of onion powder but since I was making Shawarma with grilled onions I didn’t do that.

Cool and creamy, but I missed a subtle taste of onion so I put a half teaspoon of onion powder in and woke that baby up just a tudge. Made it much more wowzer! Used it to make 3 dishes, Instead of chicken livers used chicken breasts in the stroganoff, chicken in gyro with homemade tzatziki sauce, and baked chicken breasts with yogurt sauce. The only thing extra is my 5lbs.

Feel free to experiment (or substitute entirely) with 1 to 3 tablespoons of freshly chopped cilantro (aka coriander) and/or parsley in place of or in addition to the recipe’s call for dill. You may also wish to try adding some heat by adding one (and only 1) Serrano pepper (they look like really skinny fingers and come in colors of green and red) to your Tzatzeki recipe (chopped finely). But beware of adding too much heat: those rounded and colorful chilis (called Habanero peppers) are way too hot and will ruin your Tzatzek yogurt dip). The only other veggie i would add would be finely chopped onion.

My first attempt at tzatziki and it was very good! I shredded the cucumber very fine, I think that was key. Also made about 1/10th of this recipe! – Aug 2022

Delicious. We went with the full fat yogurt. We always do. Don’t skimp or settle on taste is our motto. And as a nod to the dish, we went with greek yogurt. turkish yogurt is good as well.

Too much salt!

Wish I would have read reviews first. Choked on the salt and pepper. Use like half. So surprized. First bad recipe from Allrecpies.

This is excellent. I used 24 oz of Greek yogurt because that’s what my grocery store sells, not 32 oz. And it is safe to assume the TBSP of salt and pepper are typos so I used a tsp of each. Other than that I made exactly as written. I let it sit in frig for 24 hours and the flavor just got better. My family loved it.

Very tasty sauce. I did add more garlic.

Makes a lot.

This was sooooo tasty and easy to make! I made it the day before our family dinner and just kept it in the fridge until I needed it.

This is the best recipe for tzatziki I’ve tried. I halved the recipe and added 2 green onions, white part only, and omitted the lemon zest. I also made a garlic paste with the minced garlic and I think that really helped combine all the flavors together. So yummy with grilled chicken and veggies kabobs!

Too much lemon for my taste. Next time will eliminate the lemon zest. Also, 1 tablespoon of salt is way too much?

I did remove the fluid from the yogurt and cucumber. I cut the salt and pepper in half. Didn’t have dill so went without it. It was so good!! Thanks for the tips. I will definitely make this again.

Three stars as written. To make it 5 stars, use half the amount of yogurt and use full fat Greek or Mediterranean yogurt. Use an entire English cucumber, 4 fresh cloves of garlic grated on a microplane. Grate the cucumber into a fine mesh strainer, mix it with a tablespoon of kosher salt and let drain in the fridge overnight. Add the grated garlic to the lemon juice and let that sit overnight as well to mellow the heat from the garlic. Next day, squeeze any remaining liquid from the cucumber and mix with the yogurt along with the garlic-lemon juice mixture. Add chopped fresh dill to your taste or use mint instead, entirely a personal choice. Finally mix in a tablespoon of good quality EVOO. Put it back in the fridge for at least an hour or two to give the flavours a chance to blend. Taste and adjust sale if necessary and add some freshly ground black pepper or mix in some white pepper if you don’t want any black flecks in the mix. Makes a fantastic side dip for Greek chicken brochettes and Greek roasted potatoes.

After spending a long vacation in Greece we came home and craved this sauce something fierce. After playing around with numerous recipes and yogurts (very important to get the right one) this recipe won out. So our favorite yogurt to use is Cabot Greek Yogurt. Beats anything else by a mile! Also a note on the cucumber. After using the shredder sprinkle with salt to let it sweat for a few minutes and then just squeeze out the juice by picking up and squeezing a handful at a time. This way your sauce doesn’t get runny. Enjoy!

It was a little bland so I increased the garlic, lemon juice, and olive oil, and fresh dill. It was way too salty so I’d def reduce the salt considerably next time. It was ok but there was something missing.