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How much garlic is too much in tzatziki?

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knicks_fan87

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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?
 
I’m with you, tzatziki is basically the anchor of the whole plate. It’s not just a side, it’s what brings everything into balance, especially with grilled meats and warm pita.

On the garlic, I land somewhere in the middle. I like it present, but not overpowering. When it’s too strong, it flattens everything else, you lose the brightness of the yogurt, the cucumber, even the herbs. I’ve found that grating the garlic very fine and letting it sit in a little lemon juice before mixing helps mellow it out while still keeping the flavor.
 
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