Greek Tzatziki Recipe

Yummy! One tip: if you use Greek yogurt you don't have to drain first. It is available in almost every supermarket near the regular yogurt.

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.

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!!!

Awesome recipe. For years we have paid a small fortune to purchase some from our favorite restaurant. Now I will just make it at home. I used plain 2% Greek yogurt, which skips the step of straining and removing excess liquid from plain yogurt. After grating the cucumber on the larger edge of the grater, I squeezed paper towels on top of the cucumber to remove excess liquid and the end result was nice thick tzatziki. I also used less salt. Less is more and you can always add more, but you can’t take some out once you’ve used too much. I did not have too much time to let it sit for 8 hours, but ate it within a couple of hours of making it. It was ALMOST as good as it was the next day, so if you don’t have time to let it sit, don’t worry too much. Thank you for an awesome recipe and thanks to other reviewers for suggestions on making this

A weird recipe, with way too much salt and pepper and not enough garlic. However I appreciated the use of lemon zest and juice instead of vinegar used in most recipes, so this eventually led me to developing a recipe I love -- about half the salt, just a dash of black pepper, and 3-4 garlic cloves. I also threw in 1/2 tsp of onion powder, as someone else had suggested.

I made the following changes that positively impacted our tzatziki: *1 large container (35.3 oz) of plain Greek Fage 2% yogurt, no draining or bleeding off whey required. *1 whole cucumber - seeded, peeled, grated & squeezed of juice. *1 1/2 tsp Kosher salt. *1/2 tsp black pepper, fresh cracked. *Added 2+ Tbsp fresh mint, chopped.

With a few adjustments this was well liked. Salt cucumber in a strainer & let sit for awhile to remove water. We used lime juice. 1/2 recipe is enough for 4 servings. Also peel cucumber & remove seeds, then grate it.

This was a nice dip for some Greek chicken and vegetables we served to guests. I did follow the advice of other reviewers and I made a few alterations. I used 1 tsp. of pink salt and 1 tsp. of course black pepper , left out the fresh dill and added just a pinch of dry dill, left out the olive oil and I strained my yogurt to thicken it. I think in the future I will reduce the lemon juice just a little bit. It seemed to overwhelm the other flavors. The dip does get better with age. I think this is something that is easily adjustable to individual preference. I would have this again but I wouldn't make as much. We had a ton leftover!

I made Tzatziki sauce for first time and decided to use this recipe because it called for dill. I did use greek yogurt and strained it for just a few hours in cheesecloth. I don't really feel this was necessary as I collected very little liquid. I have to agree with cutting back on the lemon and salt. I cut back on the salt by half while making the sauce (as I don't like a lot of salt) but failed to read about cutting back on the lemon. You really need only half of what is called for. I also used only 1 tablespoon of olive oil. I used a regular cucumber, seeded and partially peeled before I grated it. The end result was great. It does however come out thick which is what I intended. For those of you who want a thinner sauce try using half regular yogurt with greek yogurt. To make this recipe I used 4 small (7 oz) containers of Fage 2% greek yogurt.

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!

Although i do not eat tzatziki, i made it for my spouse. Instead of low fat i used 3% Greek yogurt. I also seeded the cucumber, diced it very fine, and put it in a colander with the salt. After 1 hour i rinsed it under cold water and dried it on paper towels. She had it with Greek ground meat kabobs and pitas. She said it was the best she has ever tasted, bar none. Mike

Thank you, it's so easy, no fuss récipe that I appreciate.

I loved the simplicity of the preparation. I substituted chopped mint for dill. The sauce tasted exactly like the tzatziki I had at my favorite Greek restaurant!

Do not be tempted (like I did) to throw all this into a blender to chop everything more finely. When you do this you turn everything into yogurt soup. Way too thin. If you want smaller bits you have to chop it yourself.

Never thought I’d cook something this delicious myself.

Even my teen nephew loved it.

Marvelous

Quick dinner that actually impresses — unreal.

I made this but used the leftover mix of cucumber salad dressing. 2 cups Greek non fat and 1 cup whole milk fat yogurt, salt & pepper to taste, 1 med white onion, 4 cloves sliced purple garlic, 1 cucumber shredded. I dont have dill and other herbs. Letting it chill and we will see

I used more garlic, and added a little lemon pepper. I make this all the time. It is really good on fried zucchini.