*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Thick and creamy just the way we like tzatziki sauce. I made this as written and let the flavors blend for a couple of hours. I really liked the texture of this sauce. This paired very nicely with 'Greek Lemon Chicken and Potato Bake' from AR. Thank you Jake Brant for another delicious recipe. We've tried two out of your three published recipes. I will soon be trying your 'Lime Mayo'.
I have seen this made by a Greek grandmother. She used dill as well. And this sauce is AMAZING. You must, must, must let it sit for at least an hour. This is so important, I can't emphasize it enough. I like to dip my flatbread into this sauce and alternate with chutney.
This tastes great and it's easy to make. The only thing I would change is to add actual measurements for the cucumber instead of just saying half a cucumber per cup of yogurt (because cucumbers aren't all the same size). I made this last night to go with chicken lula kabob and it was perfect.
I made this as I was short on time to go with my turkey meatball gyros.. I've tried at least a dozen cuke sauces and none to my likeing. This.. This was perfect. and best of all Easy. and had allI did take advice from a few ratings and added a squirt of lemon juice and a drop of olive oil.
Simple delicious and healthy! I agree with the other comments I used dill instead of parsley. Goes great on a chicken sandwich/wrap veggie dip etc. I especially like how this recipe does not ask for oil. Highly recommend!