Chef John's Tzatziki Sauce Recipe

OH. MY. GOD!!! So, I don't measure ingredients ever. I just go by my own personal measuring system, but I stayed within the limits of this recipe and I nearly ate half of the sauce before I even refrigerated it! Hahaha... I've never wanted to attempt to make this because I've had it at tons of Greek restaurants and it was ALWAYS phenomenal. This is by far one of the best tzatziki sauces I've ever had. And I made it! *doing happy dance*

This is better than the 4 Greek restaurants around me (in NJ). I omit the mint. I always have. I appreciate the taste of the cucumber and the dill and I feel like the mint overpowers everything else. I made it for a party (what the recipe calculated as 72 servings). 3 containers of Greek yogurt, 2 heads of garlic, 1 cup of fresh dill and only 1 1/2 lemons. It was amazing.

This was fabulous!!! Grate Cucumber and let Greek yogurt drain, how long depends on your liking I let mine drain over night and make it in the morning. This was when I add all ingredients to yogurt it has time to sit and marinate and Oh boy it’s so Good!! Made it one time and hubby went wild now it’s a RePita!!! Thank you Chef John!

This is actually a 5 but since I altered just a bit, I rated it a 4. I combined Molly's Mouthwatering Tzatzki recipe from this site with Chef Johns - they are similar but Chef John adds more flavors. Instead of 2 cups Greek (make sure it's Greek) yogurt, I used 1.5 cups, 1/2 cup of Sour Cream, 1/4 Cup of Mayo. Also, 4 cloves of garlic is correct. I started out with 2 (easier to add then take away) but ended up using 4. Also used about 3 TBSP of fresh dill and no mint (don't like it). The cayenne pepper adds a nice depth. Everyone loved it - will definitely make again.

I was just looking for a measurement guide, as I've made tzatziki before, but couldn't remember the specifics. One thing I did remember is that I like the version with both dill and mint so much better than either one alone. I did follow the recipe to the teaspoon, though. I think that's a wise way to start before messing around with it, so you know which direction to step in. Next time I will make 2 changes because of my family's tastes and what we use the sauce for. I will use a teaspoon of lemon zest instead of lemon juice to keep it thicker. And I will use only 3 cloves of garlic. Mine was a little too potent. This is the recipe I will save and share forever, though.

I’ve made this a dozen times . It’s incredibly delicious. Overnight is best I think if you can plan ahead . I go overboard on garlic with nine cloves . I add more yogurt and teaspoon of honey . If I have them I’ll do dill and mint, finely chopped Enjoy …..thank you Chef John .

I made this yesterday for today's dinner. During this virus pandemic my grocery store has been out of stock for tzatziki so I had to make it from scratch. My changes were that I used 1 and 1/2 cups of store brand Greek yogurt, and a 1/2 a cup of sour cream. I used 2 teaspoons of lemon juice and 3 cloves of garlic (minced in oil from Sam's club). I followed the rest of the ingredients. I let it set overnight before serving it over gyros with naan bread from A/R! Amazing!

Oh my gosh so good! We had fun making this, kids helped. When we got to the part of sprinkling a little salt on the cucumber to draw out more water - here came the why question, "Why does the salt make the water come out?" One of our kiddos did a quick search and we learned about osmosis! Back to the recipe, to strain out the cucumber we used coffee filters, they didn't break through all the squeezing it got. All in all an easy recipe to follow and tasted just like the real thing!

Love it. I didn't have Greek Yogurt so substituted no fat yogurt that I let drain overnight. Was excellent!

I LOVED THIS. I cheated and did not grate the cucumber. Instead I finely chopped it. I also added a bit more lemon juice to it. This has perfect flavor and is super refreshing. Great for veggies, meat, or just eating with a spoon!

Really good! I used full fat coconut milk (1 can) instead of the yogurt to make it dairy free. I added a bit of mayo to make it a little less watery. I also put it all in a food processor because I don't like the sauce to have chunks. It was very tasty.

Phenomenal flavor! I deleted the Cayenne pepper, for my own taste. I did not have fresh dill, so I used dried. But my mint was fresh, as was my lemon. I used whole milk plain Greek yogurt. And I grated 3 mini cucumbers! So fabulous! Thank you!

Love the sauce when I get it out. Not sure what I might have done wrong if I did but can say it did not wow me as I was hoping for. I can usually eat this sauce by itself.

Light, delicious, and simple.

This is terrific, made it several times. I might have over garliced. I added some minced red onion and crumbled feta that needed to be used up. Definitely would repeat!

This is my go-to recipe when finger-food is called for. Easy peasy and delicious. I do add more dill than called for as it’s an herb it’s hard to get too much of in my house.

I was so happy when someone else thought both Dill and Mint should be in Tzatziki! I have made this many times and always tweek slightly, but this recipe is a complete keeper!

Best tzatziki I have ever had. Love Chef John's videos and explanations.

So yummy!

The only change I made was adding a second English cucumber. I adjusted the spices accordingly. Super terrific.