For a change I read the label at the store (TJ) and didn’t like the extra ingredients for tzatziki so I just made it for the first time.
I used Love & Lemons recipe and scaled up, using 2 cups of Greek yogurt (WF only had non fat Fage so I bought 365 yogurt that was 3.5% fat) olive oil, lemon juice, garlic, fresh dill, fresh mint. I used Persian cukes, removed seeds, salted, drained. I regretted squeezing with paper towels, next time: dish cloth!
Did you like it? Will you use that recipe again?
Squeezing really does make a difference. Per Ina Garten, I use a little sherry vinegar, and love that touch.
Yes, I like it a lot. I glanced at various recipes; they seemed very similar.
I didn’t see Ina’s … I have sherry vinegar, might be nice.
Recently our power was out in SF; mine was out for 6 hours. It makes you realize how much you depend on tv, internet, how much time you waste ? on that.
Cooking from scratch takes time and long ago people took the time to cook.
I’ve never used a recipe for tzatziki (but when do I ever 
).
Fage 2%, grated, salted, rinsed, very well squeezed cukes (usually English), splash of RWV, Greek olive oil, lotsa fresh chopped dill, fresh ground black pepper.
Now that you’ve taken the plunge, you can try all kinds of other yogurt dips!
Julia Turshen’s herby yogurt below is one of my favorites, though even a simple grating of garlic into Greek yogurt with a pinch of salt & pepper and drizzle of olive oil is fabulous (Turkish Haydari).
You can add pretty much any vegetable to yogurt with a pinch of cumin powder and chilli powder (or chaat masala) and call it Raita. My favorite is with thinly sliced red onion.
Oops. How did I forget the garlic? I tend to go easy on that, tho (never more than one clove, crushed or grated), as I don’t want it to overpower the other flavors.
I used about 4 cloves for 2 cups of yogurt, used press, can’t even taste the garlic!
Interesting! Was the garlic older? One time I made tzatziki with two or three garlic cloves for a dinner party we were throwing, and over the course of the evening the tzatziki turned into basically toum 
I like garlic, but this was overwhelming.
A favorite that I picked up from The New Persian Kitchen is simply minced shallot and S&P stirred into Greek yogurt. Stick it in the fridge overnight and it tastes just like onion dip.
@Saregama that is so funny - I use that recipe all the time - for the merguez. Must try the herby yogurt next time!
After quite a bit of trying various recipes, we now prefer this one, omit the mint. We thought we liked cumin in tzatziki until we tried this which has none. https://themom100.com/recipe/tzatziki/
Some Greek restaurants use a high fat sour cream instead of yogurt in Toronto. It doesn’t give off as much water.
I make tzatziki a lot. I usually make 1 cup or 2 cup batches. I cut the garlic back to q half clove. I add a bit of vinegar and a bit of lemon juice, and chopped dill. I use yogurt or sour cream. sometimes I make a cucumber-free.yogurt sauce with all the other ingredients.
I really like this recipe, the 3.5% Greek yogurt WF 365 is really nice, it’s about day 3 and not watery. My friend said he could hardly taste the garlic, too. Note: I always remove the green germ.
Anyway, I think it is a pretty healthy snack, especially if you eat it with veggies, I like those pretty French radishes.
I love tzatziki! It’s one of my favorite dips/sauces.
Mast o musir is lovely, as is onion raita. It’s a lot like onion dip when the onions are sauteed or caramelized. Scallions are also delicious, and a bit different. Right now, green garlic is seasonal here, which also adds a lovely punch to a yogurt dip. Borani is also lovely, I didn’t think I’d like spinach and yogurt, but it’s delicious.
I just made another batch of tzatziki; in addition to dill and mint, I also added chives this time.
Also I used cheesecloth to squeeze the water out of the shredded cucumbers, was a very good idea.
I’ll add raita to the list. All in the fambly.
This is a nice commerical brand in Toronto, available at Sanagan’s Meat Locker in Kensington Market
