Excellent. I used lemon juice in place of vinegar & added crumbled feta. Served on gyros with sliced yellow & red bell pepppers. Thanks for sharing!
I love tzatziki and I love trying new recipes. This one was exceptional with a delicious flavor. I have never added oil or vinegar in any other recipes and maybe that is what made this taste so good. I did cut the recipe in half though and opted out of the dill weed. When we had it I felt it needed a bit of salt and realized I forgot to put it in the mix the night before when I made it. It is amazing how much water is in a cucumber !! Yummy stuff Evelyn, will be making this one again. Made it to go with Dolmas-Grape Leaves Stuffed With Fragrant Rice and Keftedes ( Greek Meatballs) and Greek Antipasto and everything worked out fantastic. Thanks for sharing Evelyn..
This was very nice to use with dinner tonight (Di Neal's Shawarma recipe). I decided to do as chia did, and made two very small small batches of this, one using sour cream and one using thick yogurt...and I found that the yogurt was much more to my liking than the sour cream. :-) This was very tasty and I will make it again. I too enjoyed the addition of the vinegar, and I used dry dill, not fresh, as that was all I had on hand. Thanks for the recipe :-)
This is great. There is one tip I would like to mention. To remove the excess liquid from the freshly grated cucumber, I find it is most efficient and easiest to put the cucumber in the centre of a tea towel, gather the edges to leave a ball of cucumber in the middle, then, grabbing the towel next to the ball of cucumber, twist the ball of cucumber so as to squeeze the contents. Do this over the sink to catch the drips.
This was very good, and I'm sure it will be even better next time, when I actually follow the recipe. I made it with what I had on hand, so didn't have plain Greek yogurt or seedless/English cucumber. With regular yogurt, it was more of a sauce than a dip, but that was fine, since we were using it for chicken souvlaki pita sandwiches anyway. I do love Greek yogurt, so will plan on that for next time, and it is certainly easier to grate a seedless cuke. It's a hassle to seed a regular one. Thanks for the recipe!
Delicious, and incredibly easy! I reduced the olive oil to 1/4 cup, left out the salt and added the fresh dill. I really enjoyed the flavor from the fresh dill so I'll make sure I add it next time too. I used this as a dipping sauce for flipsides pretzel crackers
we love tzatziki with gyros, and your was very nice. i used fresh dill, and i can see this being great on poached salmon as well, since i use sour cream, dill and cucumbers for that, but i think this would be a bit more authentic with greek yogurt, which i also used-- i did 2 batches and preferd the one made with greek yogurt with the gyros but perhaps that is what i am accustomed to. i liked the addition of the vinegar, thanks ev
used lemon juice and red wine vinegar.
I've made this twice now: first time with a regular cucumber, second time with an English cucumber, both times with light sour cream. I think the regular cucumber makes for a better sauce.
Excellent tzatziki. Very authentic. Great depth and complexity of flavor. Had it on greek salad and it was to die for.