Cool And Creamy Sour Cream Tzatziki Recipe

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Tzatziki, the refreshing yogurt and cucumber dip, is a staple in Greek cuisine. Its cool, creamy texture and tangy flavor complement an array of dishes, from grilled meats and pita bread to roasted vegetables and falafel.

While traditionally made with strained yogurt, this recipe offers a delicious twist using sour cream. Sour cream adds a touch of richness and a hint of tang, making it a perfect substitute for those who might not be fans of yogurt’s tartness.

Tzatziki Sauce With Sour Cream
Tzatziki Sauce With Sour Cream

This recipe is incredibly easy to prepare, requiring minimal ingredients and only about 15 minutes of your time.


1 cup (240ml) full-fat sour cream

  • 1 large cucumber, seeded and grated
  • 1 tablespoon (15ml) fresh lemon juice
  • 1 tablespoon (15ml) olive oil
  • 1 clove garlic, minced (or ½ teaspoon garlic powder)
  • ½ teaspoon dried dill
  • ¼ teaspoon dried mint (optional)
  • Salt and freshly ground black pepper to taste

  • Instructions:

    1. Grate the cucumber: Using a box grater or a food processor with the grating attachment, shred the cucumber.
    2. Salt the cucumber: Place the grated cucumber in a colander set over a bowl. Sprinkle the cucumber with about ½ teaspoon of salt. Toss gently and let it sit for 10 minutes. This allows the excess moisture from the cucumber to drain, preventing a watery dip.
    3. Combine ingredients: In a medium bowl, whisk together the sour cream, olive oil, lemon juice, garlic, dill, and mint (if using). Season with salt and pepper to taste.
    4. Squeeze out excess moisture: After 10 minutes, use a clean kitchen towel or cheesecloth to squeeze out any remaining moisture from the grated cucumber. You want the cucumber to add flavor and texture, not dilute the dip.
    5. Fold in cucumber: Gently fold the drained cucumber into the sour cream mixture. Be careful not to overmix, as the cucumber can lose its crunch.
    6. Chill and serve: Cover the bowl and refrigerate the tzatziki for at least 30 minutes to allow the flavors to meld. Serve chilled with pita bread, vegetables, grilled meats, or as a topping for gyros and falafel.

    Nutrition Facts (per serving, approximately 2 tablespoons):

    Calories: 80

  • Fat: 7g
  • Saturated Fat: 4g
  • Cholesterol: 15mg
  • Sodium: 130mg
  • Carbohydrates: 3g
  • Sugar: 2g
  • Protein: 1g

  • Note: These are approximate values and may vary depending on the specific ingredients used.


    This easy homemade tzatziki with sour cream is a versatile condiment that elevates any meal. It’s perfect for summer gatherings, potlucks, or simply as a refreshing snack. With its creamy texture, tangy flavor, and cool cucumber bits, this dip is sure to become a favorite.

    Frequently Asked Questions:

    1. Can I use low-fat sour cream?

    Yes, you can use low-fat sour cream. However, keep in mind that it will have a slightly thinner consistency and less richness compared to full-fat sour cream.

    2. How long will homemade tzatziki last?

    Stored in an airtight container in the refrigerator, homemade tzatziki with sour cream will last for up to 3 days. The flavor may develop slightly over time, but it will still be safe to consume.

    3. What can I do with leftover tzatziki?

    Leftover tzatziki can be used in a variety of ways. Try it as a dip for vegetables, chips, or crackers. Spread it on sandwiches or wraps for added flavor and moisture. You can even use it as a sauce for grilled chicken or fish.

    4. Can I substitute another herb for dill or mint?

    Yes, you can experiment with other herbs. Fresh parsley, chives, or even a pinch of dried oregano can be used as substitutes or additions.

    5. What if I don’t have fresh herbs?

    If you don’t have fresh herbs on hand, you can use ½ teaspoon of dried dill or ¼ teaspoon of dried mint for this recipe. However, fresh herbs will always provide the most vibrant flavor.