Tzatziki

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Delicious if you cut the salt to about two teaspoons total. But the recipe is ridiculously complicated for a sauce that can be made by throwing all the ingredients in a blender and pressing a button.

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This was a nice dip, but way too much salt. I used English cucumbers and didn't get that much water out them anyways. I will make it again, but use way less salt.

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Delicious! We loved this recipe. Followed it exactly and it was scrumptious!

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Wonderful! Love Ina! I left out vinegar & dill, still fantastic. Used in lamb souvlaki.

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Definitely use Greek yogurt (allowing you to skip the cheesecloth issue, peel the cukes -- cucumber skin is gross with wax, etc. -- dice the cucumber and press out the moisture in paper towels to again avoid the cheesecloth. The sour cream is completely unnecessary and knock the salt to 1 teaspoon total. I found by tweaking the recipe in this manner, I have a perfect Tzatziki and a fantastic summer appetizer.

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This is very good! I also put in about a tablespoon of fresh mint, minced. I've added this to my "Favorites" file. I love Ina's recipes!

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T'heck with what the food authenticity-people say: This is far better than any tzatziki I've had in restaurants.

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WOW! Way too much salt! I had to add an additional container of yogurt to cut the salt. Also, you can skip the straining process and just buy Greek yogurt. Other than that, a very refreshing dip.

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Authentic or not, this is a great tzatziki sauce. I know that Ina tends to like more salt than I, but I always taste as I go, so I didn't over salt it to my taste. My market didn't have Greek yogurt so I used the regular yogurt & drained. this is best made a day before you need it so the flavors can meld together. This is great in a gyro with roast lamb & Greek salad.

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I made this with greek yogurt, so only had to wait on the drained cucumbers. It was great after sitting in the fridge a few hours and EXCELLENT after sitting a day or so. I will definately make this again!