This is a very addictive creamy dip to be served with raw vegetables or Lebanese bread. Add more garlic if you like!
Used different ingredients. 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 recommend to get the best feta you can. 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. - 29 Sep 2008
Used different ingredients. 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 yoghurt in it and the consistency was fine. I also added a handful of fresh coriander which gave it a really fresh flavour. There were a couple people taken aback by the amount of garlic though. - 29 Sep 2008
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 flavour of the garlic. - 29 Sep 2008