Tzatziki

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The reason for the large amount of salt: she salts the cucumber to remove excess water. Traditionally, tzatziki is very thick. If you don't remove all of the water from the cucumbers AND the yogurt your sauce/dip will be super runny. Just don't add any extra salt as seasoning in the end.

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WAY TOO MUCH SALT . . . After following the recipe, you may likely have to triple the ingredients other than salt . . .If you only bought enough to make the recipe as written, it's back to the store for you . . .

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Delicious recipe! I cut the salt as well. I used 1 teaspoon.

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I cut the salt before even trying to make it (actually thought that much salt was a typo but the recipe is delicious and it's a staple food in the fridge for a quick and healthy snack!

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Way too much salt!! Had to throw it out and start over! Cut it to 1/2 tsp? I should have known better, but sometimes you trust them!!

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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.