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How much garlic is too much in tzatziki?

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knicks_fan87

Active member
When I grill Greek-style, I usually serve everything with tzatziki on the side, souvlaki, chicken, even just some bread and vegetables. For me, it’s not really optional. It kind of ties the whole plate together.

That said, I’ve noticed everyone seems to have a different tolerance for garlic. Some tzatziki is nice and balanced, while other times it’s so strong it completely takes over everything else on the plate.

I tend to like a good amount of garlic, but I’ve definitely had versions where it felt like a bit much, especially if it’s sitting overnight and the flavor gets stronger.

Curious where everyone else lands on this. Do you go heavy on the garlic, or do you keep it more subtle? And do you adjust depending on what you’re serving it with?
 
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