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I think this is one of those recipes that you will really like or really won't depending on your tolerance of yogurt. I used lemon juice vs the vinegar and dill vs the mint and after it set in the frig for a couple of hours the flavors really intensified. I am sure I will be making this many times during the cucumber season. I brought it to work with pita chips and it was a hit.

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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.