Comments on: How to Make Tzatziki

By: Claire

Claire — Tue, 07 Jul 2026 22:21:54 +0000

In reply to Dafni. My sense it telling me that Dafni might be Greek herself! I don’t think she was trying to be rude. It might be a language/cultural thing. I found the suggestion helpful and enlightening. I’m Greek American, but I did not know this about traditional Greek tzatziki. Anyway, my two cents, for what it’s worth. Thank you Kate for this lovely recipe. I am inspired to make it tonight for my family.

By: Effie

Effie — Sat, 04 Jul 2026 17:54:30 +0000

In reply to Marie Gauthier.

Wow! Imagine someone else chiming in as equally as ignorant. It costs exactly ZERO dollars/euros to be nice.

By: Andy

Andy — Sun, 24 May 2026 06:39:02 +0000

Great recipe! I usually drain the cucumber over a longer period (with not too much salt) and keep the cucumber juice. It is great in a Gin and Tonic, or just by itself! Also I usually add diced green and black olives, but that’s just because I like them and I think it gives a bit of oomph!

By: Mercedes Brietzke

Mercedes Brietzke — Thu, 30 Apr 2026 04:54:16 +0000

This is just how I always make it. Absolutely delicious, and my 3 yr old LOVEEES it. Only difference is I never measure, I add the ingredients by quantity needed and taste as I go. Always lots of garlic, and you can be generous with the good quality olive oil! Yum!

By: Margaret

Margaret — Thu, 09 Apr 2026 18:34:04 +0000

I discovered your recipe while trying to replicate an amazing tzatziki sauce enjoyed at a Boston restaurant. My dream came true after making these simple modifications:
Use English cukes (as mentioned by others)
Use Labneh (denser and creamier even than Greek yoghurt)
Add 1-2 tsp lemon zest
I prefer dill to mint, although the restaurant used mint and it was also heavenly.

Made this 4-5 time so far, mostly for eating with fried haolumi and it is gone in 24 hours. I could eat it straight … love love

By: Pat Miller

Pat Miller — Sun, 15 Mar 2026 18:09:33 +0000

I have not made this recipe but I lived on Crete in the Greek Islands for 2 years. The only thing I noted in this recipe was the addition of mint (there are many recipes, adapted to local village’s ways of preparing). The use of English or seedless cucumbers is a plus and easier to control moisture. You definitely want the yogurt /cucumber mixture to drain — I have found a knee high stocking, stretched over a container and refrigerated(covered) for 1-2 days to drain — you will be amazed how much moisture drains of. Once that is done you can make a firm dip type dish, instead of a soupy and runny dip — flavors would be there but eating can get messy.

By: sharon

sharon — Sat, 07 Feb 2026 22:37:13 +0000

The recipe I always use :)

By: Jenn

Jenn — Thu, 05 Feb 2026 23:04:00 +0000

In reply to Patti.

By: Jenn

Jenn — Thu, 05 Feb 2026 23:02:48 +0000

In reply to Angela Sessa.

By: Dave

Dave — Wed, 04 Feb 2026 21:50:31 +0000

In reply to Kathy. My plan as well. With homemade naan using sourdough discard