For serious garlic lovers! Start with 2 cloves garlic in this creamy, tangy dip and add more if you can handle it. Totally addictive. Serve with toasted Greek pita and raw vegetables.

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Recipe Summary

prep:
5 mins
total:
5 mins
Servings:
8
Yield:
1 cup
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine the feta cheese, sour cream, yogurt and garlic in the container of a food processor or blender. Pulse briefly until garlic is minced. Spoon into a serving dish, and season with salt and pepper.

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Nutrition Facts

125 calories; protein 5.8g; carbohydrates 3.3g; fat 10g; cholesterol 35.3mg; sodium 442.8mg. Full Nutrition
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Reviews (109)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/18/2005
This is the type of tzatiki that I get in resuarants. I have tried the other recipes and even thought they are more authentic they don't taste as good. This recipe is simply incredible. I am a garlic lover and have been in heaven for the three weeks since I discovered this recipe. I personally recommend Romainian feta if you can find it. I get it at a cheese speciality shop its a little creamier and cheaper. I also add two cubes of frozen dill weed available at most grocery stores. The first time I made this I used 8 cloves of garlic after all I have a very high threshold. That was tooooo much even for me although I ate it all! I am good at four cloves. The processor seems to magnify the garlic taste as does letting it sit overnight. I started with the "pulsing" mode in the processor but I like the smooth texture so now I use the "high" position. This is the perfect compliment to the "pork souvlaki" recipe on this sight (substitued with chicken breast though). I have now completed my search for the perfect chicken-souvlaki with tzatiki combo and I don't care about authenticity. Read More
(56)

Most helpful critical review

Rating: 2 stars
04/16/2006
I personally did not care for this. It was way too strong. I added chopped parsly and minced cucumber like others suggested which toned it down. I still did not care for it though. Read More
(4)
134 Ratings
  • 5 star values: 87
  • 4 star values: 33
  • 3 star values: 6
  • 2 star values: 7
  • 1 star values: 1
Rating: 5 stars
04/18/2005
This is the type of tzatiki that I get in resuarants. I have tried the other recipes and even thought they are more authentic they don't taste as good. This recipe is simply incredible. I am a garlic lover and have been in heaven for the three weeks since I discovered this recipe. I personally recommend Romainian feta if you can find it. I get it at a cheese speciality shop its a little creamier and cheaper. I also add two cubes of frozen dill weed available at most grocery stores. The first time I made this I used 8 cloves of garlic after all I have a very high threshold. That was tooooo much even for me although I ate it all! I am good at four cloves. The processor seems to magnify the garlic taste as does letting it sit overnight. I started with the "pulsing" mode in the processor but I like the smooth texture so now I use the "high" position. This is the perfect compliment to the "pork souvlaki" recipe on this sight (substitued with chicken breast though). I have now completed my search for the perfect chicken-souvlaki with tzatiki combo and I don't care about authenticity. Read More
(56)
Rating: 5 stars
11/21/2006
This was a great recipe I think people are complaining because they expect tzatziki but it's a completely different sauce. I made it as is (minus the blender)and it was delicious. I used it as a marinade for boneless skinless chicken breasts and drumsticks for the kids. I baked the chicken and put it under the broiler for the last couple of minutes to improve the colour it was delicious. I reserved some to use as dip with pita with the supper and topped the whole meal off with greek salad. What a meal! The kids and I finished the chicken and the dip off today with pita sandwiches this is a keeper. I'm giving it a 5 star for it's taste easiness and versatility! Read More
(39)
Rating: 5 stars
04/21/2007
As a modification I used 1 cup of sour cream instead of using the yogurt. I used Mediterranean Feta cheese that has some extra flavors and 2 cloves of garlic. I use a hand mixer instead of a blender and it is just as good. very easy! Read More
(37)
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Rating: 5 stars
06/12/2007
Excellent dish!! note: to cure the "runny" aspect. you must drain the yogurt before blending it. Just simply keep it in the container in comes in from the store put paper towels on the top and turn it upside down. The liquid will drain on the paper towels and magic magic you don't have anything "runny". thanks for the great dish! Read More
(27)
Rating: 5 stars
05/06/2005
This dip is amazing and addictive. I brought some to work and all my co-workers lovved it. The only thing I did different ( and I highly recomend it) was omit the salt & pepper and add lemon juice. I squeezed about 1/2 a lemon in the dip and it was fantastic. It really enhances the flavor of the garlic. Read More
(22)
Rating: 5 stars
02/07/2011
Oh my goodness this is so good! I can't eat sour cream right now so I used a full cup of yogurt instead of half sour cream and half yogurt. This makes it healthier but it's still creamy and delicious! Read More
(17)
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Rating: 5 stars
07/22/2007
WOW!! I like garlic but I only used the 2 cloves as the recipe calls for and boy that is plenty. I am a Feta lover!! Can eat the stuff all by itself so that is why I made the recipe. I hate to say it but unlike most of the reviews I think next time I will use one garlic clove I am more into the feta flavor. Very good though! This is already a favorite and I just made it today. I like it to because it's low carb and I eat it with veggies. Read More
(14)
Rating: 5 stars
07/31/2003
I took this to a family and friend gathering on the 4th of July. The young adults especially raved about this dip. I served it with pita chips. I used crumbed bleu cheese crushed garlic from a jar and just non-fat sour cream since the store where I was shopping had no unflavored yogurt. I just mixed with a spoon--didn't get the blender out. Very easy and very quick. Thanks for the recipe. Read More
(14)
Rating: 5 stars
03/28/2006
This dip is GREAT! I added the juice of 1/2 of a lemon as I saw others did. I also read about it being runny so I put slightly less yogurt in it and the consistency was fine. I also added a handful of fresh cilantro which gave it a really fresh flavor. There were a couple people taken aback by the amount of garlic though. Read More
(10)
Rating: 2 stars
04/16/2006
I personally did not care for this. It was way too strong. I added chopped parsly and minced cucumber like others suggested which toned it down. I still did not care for it though. Read More
(4)
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