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This recipe is simple, but perfect. I've been looking for a recipe so that I can make this on my own -- this is as good as or better than anything I have ever had at a restaurant or from the Mediterranean markets. I followed another reviewer's suggestion and used fresh lemon juice instead of vinegar and I cut the olive oil from 1 tbsp to 1 tsp per my preference. The Greek yogurt is a must. Once I added the cucumber, I could have eaten the entire recipe by myself without sharing.

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How does using 1 cup of yogurt and a few tablespoons of this and that come up with 2.5 cups of dip? The recipe is written wrong. I can deduce that the yogurt is not added to the other ingred. to whisk and then the salt and pepper is added to the yogurt and than combined. I have a greek friend who gives me this dip and I'm anxious to try to make it myself.

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This was a delicious dip as authentic as my friends and their parents have made for as long as I have known them and then some. Use Greek yogurt if you can (whole foods, trader joe's, and other fine grocers carry it or as Lisa said in her review use a strainer. Typically if I can't find greek yogurt (it's creamier with no whey-liquid often at the top of the yogurt- in it. Pour your non-greek style yogurt into a strainer lined with cheesecloth and put the strainer over a bowl and place in refrigerator overnight. You'll have a thick cheese like yogurt in the morning. It's great to use in place of sour cream on baked potatoes, too! Emeril's tzatziki is great with toasted pita chips.