Great Recipe. I made the recipe exactly first. It was fine and everyone was very happy. Second time, I made some changes for a creamier result.
I drained the nonfat yogurt a bit. Then I replaced 1/3 of the yogurt with a good sour cream.
Second, I took a few extra steps to drain the cucumbers as well.
Both versions work very well.
I always use plain Greek yogurt with a dash of sour cream. This is also great on baked potatoes and cooked salmon filets.
There is little that is "classic" about this recipe. Traditionally Tzatziki is made with authentic *Greek whole milk/cream yogurt, not plain yogurt or yogurt that has been adulterated by ingredients that add thickness. Best to use English cucumbers with seeds removed (peel and slice lengthwise & spoon out the seeds), drain the water from them (dice and put them in a sieve over a bowl, sprinkle with 2 tsp. salt which draws the water out. Let sit for 30-60 mins., rinse and drain well, gently squeeze to release more water, wipe dry with paper towel). Use Kosher salt, fresh dill & substitute white wine vinegar for lemon juice.*To make your own Greek yogurt, place plain, nonfat yogurt in a strainer lined with several layers of cheesecloth. Place over a bowl, cover, and refrigerate overnight. Discard the liquid collected in the bowl, and proceed with the recipe!
I have made this twice, both with Greek non-fat plain yogurt. It is the easiest recipe for the best flavor.
Next time I'd use greek yogurt. The taste was good but the texture very thin, very, very thin.
So, so delicious. Super with pita chips, or serve with kabobs. Great with grilled veggies or classic crudites. Not your usual dip, and a welcome change.