Tzatziki Sauce
This tzatziki sauce is cool, creamy, and easy to make with sour cream, cucumber, dill, garlic, and lemon juice. It’s great for gyros, pita, veggies, and so much more.
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This tzatziki sauce is cool, creamy, and easy to mix together with a handful of simple ingredients.
I make it with sour cream, shredded cucumber, dill, garlic, and lemon juice for a thick sauce that works well with gyros, pita chips, chicken, and fresh veggies.
Why I make this version
Most tzatziki recipes use Greek yogurt, but I like sour cream when I want a smoother, creamier texture with a little bit of tanginess.
Don’t get me wrong, Greek yogurt is great. I actually use some yogurt in this recipe. When tzatziki is 100% yogurt based, it’s a bit too tart for my tastes.
My version still has a classic cucumber-dill flavor, but the sour cream gives it a lighter finish that works really well as a dip or sauce.
The one step I don’t skip
The cucumber needs to be drained well before it goes into the bowl. I start by grating it with a box grater then squeeze out as much moisture as I can using paper towels or a clean kitchen towel.
A cheesecloth also works nicely if you happen to have one handy.
In a pinch, I’ve even used a paper coffee filter fitted over a mesh strainer. It’s not perfect but it works well.
Removing excess water from the cucumber keeps the sauce thick and helps it hold up better in the fridge. Without it, the sauce can turn thin pretty quickly.
A few notes before you stir it together
I prefer using full-fat sour cream because it gives the best texture.
Fresh dill tastes the brightest, and I highly recommend that you use it. Dried dill doesn’t give the sauce the same fresh, citrusy flavor. You can use it in a pinch if that’s all you have.
The same goes for lemon juice. Fresh squeezed lemon juice is my pick. Concentrates and bottled juices don’t quite do this sauce justice.
I usually use a fresh garlic clove because the flavor is stronger and cleaner, and fresh lemon juice helps keep the sauce from tasting flat. Once everything is mixed, I let it chill for a bit before serving so the flavor has time to come together.
How to make tzatziki sauce with sour cream
How I like to serve it
I use this sauce with gyros, Greek yogurt marinated chicken, lamb, pita, and fresh vegetables most often. It also works well with salmon or Greek-style meatballs.
Since it’s thick and creamy, it’s easy to use a few different ways. You can spoon it into wraps, serve it as a dip, or add it to a plate as a creamy sauce alongside grilled proteins.
Storage
Store leftover tzatziki in an airtight container in the refrigerator for 2 to 3 days. Give it a quick stir before serving in case a little moisture settles in the container.
This tzatziki sauce is an easy one to keep on hand because it goes with more than just gyros and pita.
I’d pair it with simple Greek potatoes for an easy side, serve it next to a bowl of cucumber tomato salad for something fresh, or add roasted garlic hummus if you’re putting together a snack board or light lunch.
If you’re looking for a few more sauce and dressing ideas with that same fresh flavor profile, my Greek salad dressing and lemon dill sauce are both good ones to keep in mind.
They work in different ways, but they bring the same kind of bright, herby flavor that is perfect with meals built around this tzatziki.
Ingredients
- 1 cucumber, large; peeled and shredded
- ½ cup Greek yogurt
- ½ cup sour cream
- 2 tablespoons olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 garlic clove, minced (about 1 teaspoon)
- ¼ cup fresh dill, finely chopped
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Instructions
- 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.1 cucumber
- 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.
- In a small bowl, combine the yogurt, sour cream, olive oil, lemon juice, garlic, and dill. Fold in the cucumber.½ cup Greek yogurt½ cup sour cream2 tablespoons olive oil2 tablespoons lemon juice1 garlic clove¼ cup fresh dill
- Serve with fresh vegetables or pita bread. Store leftovers in the refrigerator for up to 3 days.
Notes
- The serving size is 2 tablespoon of tzatziki. Calories may vary.
I have to question something in your Nutritional section. Your recipe says that it yields 8 one tablespoon servings. From what I see, there’s got to be at least 1 1/2 cups of sauce in the recipe, or 24 tablespoons of sauce. I loaded your recipe into MyFitnessPal using 24 servings and it came to 22 calories per tablespoon.
Hi Bryan!
Thank you so much for asking! Yes, you’re correct. That’s a typo on our end. I’m fixing it now, so it will reflect the correct information. The total amount is right around 1 1/2 cups with a serving size of 1 tablespoon. Thanks again and have a great week! 🙂