Great, simple recipe. Exactly what I was looking for to cool down my curry drumsticks. Thank you! Only modification was to add a little fresh lemon juice for a little more acid. Thank you for sharing this recipe!
I think I've made this several times. Great basic recipe. When I made it today though I used too much salt and even though I tried to rinse it, the salt overpowered. Just mentioning it as a warning to others. Next time I will rinse it well and taste it before adding the other ingredients.
The salt is an important step. Without it, the water from the cucumber will leach out and make the sauce watery.
Soooooo good! I doubled the recipe using good quality, non-fat Greek yogurt, added about a teaspoon of olive oil and a little over a 1/4 teaspoon of dried dill. I also used an English cucumber and was able to get a ton of water out of it, this was really key. I've tried other recipes that I've liked, but this was just perfect. Thanks so much for posting this keeper recipe.
I made this with vegan yogurt (Almond Dream) and it was really nice for falafels! My ten year old wants to drink it straight.
This is a good recipe that can be used as a sauce, dip or dressing - it is heavy on the garlic, which I like, but if not cut back to 1 or 2 cloves.
I served mine with spiced rice and peppers and as I had leftover the next day thinned it down with a little bit of milk and used it on a salad.
I really liked this recipe. The tzatziki was light and refreshing which is what I was looking for!
I love this recipe! The garlic was a little heavy, but I knew that when I made it. Next time I will dial it down a little. Thanks for a terrific treat!