Tzatziki Recipe with Sour Cream
Servings: 12 Servings
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
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 yogurt, ½ cup sour cream, 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 garlic clove, ¼ cup fresh dill
- Serve with fresh vegetables or pita bread. Store leftovers in the refrigerator for up to 3 days.
This method will take several minutes and some moisture may still need to be squeezed out in a towel. It's necessary to remove as much liquid as possible so the sauce isn't watery.
Notes
- The serving size is 2 tablespoon of tzatziki. Calories may vary.
Nutrition Facts
Tzatziki Recipe with Sour Cream
Serving Size
2 tablespoon
Amount per Serving
Calories
49
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
5
%
Trans Fat
0.001
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
2
g
Cholesterol
6
mg
2
%
Sodium
7
mg
0
%
Potassium
69
mg
2
%
Carbohydrates
2
g
1
%
Fiber
0.2
g
1
%
Sugar
1
g
1
%
Protein
1
g
2
%
Vitamin A
154
IU
3
%
Vitamin C
3
mg
4
%
Calcium
25
mg
3
%
Iron
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
