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A tart and creamy tzatziki sauce with sour cream using simple ingredients and a combination of Greek yogurt, sour cream, and fresh lemon juice.
Personally, I’m a huge fan of gyros and nothing completes a wrap quite like a fresh, light tzatziki sauce.
Kim, on the other hand, prefers that classic gyro sauce as a dip. For today’s recipe, we’re sharing the best of both worlds.
Similar to our roasted garlic hummus, this homemade tzatziki sauce with sour cream is smooth, creamy and can be used as dip or sandwich dressing.
This condiment is made with plenty of fresh ingredients and a mixture of Greek yogurt and sour cream.
I’ve included recipe tips towards the bottom of the post. In the meantime, shall we get started?
How to make tzatziki sauce with sour cream?
First, you need to prep the fresh cucumber. Start by peeling it and discarding the rind. Go ahead and shred it or finely chop the vegetable.
Next, place it into a mesh sieve and allow it to drain. Kim used a coffee filter to help absorb the liquid.
Additionally, you may need to squeeze the cucumber in a paper towel to dry it completely. Once that’s done, set it aside.
In another mixing bowl, add the yogurt, sour cream, olive oil, lemon juice, minced garlic, and chopped dill.
Use a whisk to combine the ingredients. The mixture should be silky smooth, for the most part.
Then, use a wooden spoon to gently fold in the shredded cucumber. Believe it or not, that’s all there is to recipe.
Last, transfer the finished tzatziki sauce to a serving dish. That’s it, you’re done!
Kim and I hope you enjoy this savory dip or sandwich sauce and we wish you all the best 🙂
Tzatziki sauce can be eaten in a number of ways with all sorts of foods. For example, pita bread or chips make wonderful dipping options. As do, carrot sticks, cucumber slices, and tomato wedges. Alternatively, you can use it as a sauce on gyros and other meaty sandwiches or wraps.
Our recipe can be stored, in a sealed container, in your fridge for up to 3-days.
- I don’t recommend using lemon concentrate for this recipe. Concentrates are great for baking and desserts. But, a sauce like this one needs that fresh, “pop,” that only freshly squeezed lemon juice can provide.
- You can use dried dill in the recipe. However, much like the lemon juice, fresh dill adds a flavor that dried versions just can’t mimic properly.
- If you don’t want to use Greek yogurt, then you can use sour cream. With that being said, I recommend adding a little mayonnaise (to taste) to soften the tartness of the sour cream.
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Tzatziki Sauce with Sour Cream
- 1 Large Cucumber (peeled and shredded)
- 1/2 Cup Greek Yogurt
- 1/2 Cup Sour Cream
- 2 Tablespoons Olive Oil
- 2 Tablespoons Lemon Juice (freshly squeezed)
- 1 Large Garlic Clove (1 teaspoon, minced)
- 1/4 Cup Dill (fresh, finely chopped)
- Peel the cucumber to remove most of the thick skin, then use a spoon to remove the seeds. Grate the cucumber using a grater with large holes. Remove the excess moisture from the cucumber by squeezing it in a kitchen towel or cheesecloth, or placing it in a mesh sieve line with a coffee filter. Set the sieve over a bowl and allow the liquid to drain off. This method will take several minutes and some moisture may still need to be squeezed out in a towel.
- In a small bowl, combine the yogurt, sour cream, olive oil, lemon juice, garlic, and dill. Fold in the cucumber.
- Serve with fresh vegetables or pita bread. Store leftovers in the refrigerator for up to 3 days.