WHY YOU’LL LOVE THIS TZATZIKI SAUCE RECIPE
I wasn’t sure if I was going to make this recipe because I could already picture my Dad’s reaction when I made tzatziki with sour cream instead of Greek yogurt. But curiosity got the best of me, I tried it, and now I’m obsessed, haha!
This sour cream tzatziki is so creamy, it’s not tart at all, and as someone who doesn’t love Greek yogurt (shocking, I know), I’m very happy to share a delicious sour cream option for homemade tzatziki sauce. This recipe can be enjoyed immediately, but the flavours really come together if the tzatziki sits in the fridge for 2-3 hours.
Tzatziki is a great dip for fresh veggies, warm pita bread, pita chips, or as a spread in souvlaki. This is an easy recipe with simple ingredients for the perfect sauce you’ll want to put on everything!
INGREDIENT NOTES
Sour Cream:Â I like to use 18% MF sour cream because it’s thick, creamy, and perfect for dips. Of course, you can use what you like, but I found the texture, consistency, and flavour of tzatziki to be best when using a higher-fat sour cream. I also strain the sour cream and cucumbers so that this tzatziki is thick and creamy.
But if you’re looking for a lighter option, you can use a light sour cream. To make thick tzatziki (especially if using a lighter option), it’s really important to strain the sour cream so that any extra liquid drains out and is discarded. You could also put a cheesecloth over a strainer and also squeeze the sour cream to remove excess liquid.
Fresh herbs: Fresh dill really elevates the flavour and adds a beautiful bright colour to this creamy tzatziki. I haven’t tried this recipe with dried dill, but if it’s all you have on hand, I’m sure it would work!
Extra virgin olive oil: Oil adds a little extra flavour and thins out the dip a little bit. You could use regular olive oil or another fairly neutral oil.
Fresh cucumbers:Â Persian or English cucumbers work well for tzatziki because they don’t have many seeds. Another important step for thick tzatziki sauce is to cut the cucumbers in half and use a spoon to scrape out and discard the seeds. You can leave the skin on the cucumber and use a box grater to shred the cucumber.
Garlic cloves: I like to grate each garlic clove using a citrus zester, but you could also dice the garlic really fine. The flavour of the fresh garlic will intensify the longer the tzatziki sits in the fridge. I haven’t tried this, but you may also be able to substitute garlic powder instead of garlic cloves.
KITCHEN TOOLS RECOMMENDED FOR THIS RECIPE
- Fine mesh strainer
- Cheesecloth (If you don’t have a cheesecloth, you could try using paper towels or a coffee filter)
- Large mixing bowl
RECIPE TIPS
- If you’re really short on time and you’re using full-fat sour cream, then you can skip the sour cream straining step.
- Strain the sour cream in a mesh strainer (or use a combination of cheesecloth and a mesh strainer) in the fridge for at least two hours so that any excess water strains out.
- Remove the seeds from the inside of the cucumber and discard the seeds. This step will reduce a lot of excess moisture from the tzatziki, making it creamy and thick.
- Another important step is to strain the grated cucumber in a cheesecloth and mesh strainer for 30 minutes at room temperature. Then use the cheesecloth to squeeze out any excess liquid.
HOW TO MAKE TZATZIKI WITH SOUR CREAM: STEP BY STEP
STEP 1: Strain the sour cream. Place a cheesecloth over a small mesh strainer in a deep bowl so that there’s enough room for any excess liquid to gather underneath. Pour the sour cream on top of the cheesecloth. Cover the sour cream with Saran Wrap and place the sour cream in the fridge for at least 2 hours.
STEP 2: Grate the cucumbers and garlic. Leave the skin on, slice the cucumbers in half, and use a spoon to scoop out the seeds of the cucumbers. Discard the seeds. Use a box grater and grate the cucumbers. Peel the garlic cloves and use a citrus zester or grater to grate the garlic and set aside. Finely dice the fresh dill and set aside.
STEP 3: Strain the shredded cucumber. Place a cheesecloth on top of a mesh strainer inside a deep bowl so that there’s room for the excess liquid to strain without hitting the bottom of the mesh strainer. Sprinkle a pinch of salt over the grated cucumbers. Allow the cucumbers to strain for 30 minutes at room temperature. Then, wrap the cheesecloth around the grated cucumber to squeeze out any excess liquid. Discard the liquid.
STEP 4: Combine all the ingredients together. In a large bowl, combine the strained sour cream, strained cucumbers, fresh lemon juice, grated garlic, finely diced fresh dill, white wine vinegar, salt, and extra virgin olive oil. Stir well together so that the ingredients are all combined. Cover the bowl with Saran Wrap and place in the fridge for 2-3 hours.
HOW TO STORE TZATZIKI WITH SOUR CREAM
This delicious tzatziki will last about four days in the fridge. Storing tzatziki in an airtight container and using fresh sour cream (check the expiry date on the sour cream) may last longer in the fridge. When using the tzatziki out of the fridge, give it a quick stir, but if you follow these steps, the tzatziki will remain thick and creamy!
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Homemade Tzatziki With Sour Cream
Equipment
- Fine mesh strainer
- Cheesecloth (If you don't have a cheesecloth, you could try using paper towels or a coffee filter)
- Large mixing bowl
- Grater
Ingredients
- 450 ml thick 18% MF sour cream approximately 2 cups
- 3/4 cup shredded cucumber leave the skin on and remove the seeds
- 1/4 cup fresh dill finely diced
- 2 garlic cloves peeled and grated
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon white wine vinegar
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
Instructions
- Strain the sour cream. Place a cheesecloth over a small mesh strainer in a deep bowl, so there's enough room for any excess liquid to gather underneath. Pour the sour cream on top of the cheesecloth. Cover the sour cream with Saran Wrap and place the sour cream in the fridge for at least 2 hours.
- Grate the cucumbers and garlic. Leave the skin on, slice the cucumbers in half, and use a spoon to scoop out the seeds of the cucumbers. Discard the seeds. Use a box grater and grate the cucumbers. Peel the garlic cloves and use a citrus zester or grater to grate the garlic and set aside. Finely dice the fresh dill and set aside.
- Strain the shredded cucumber. Place a cheesecloth on top of a mesh strainer inside of a deep bowl so that there's room for the excess liquid to strain without hitting the bottom of the mesh strainer. Sprinkle a pinch of salt over the grated cucumbers. Allow the cucumbers to strain for 30 minutes at room temperature. Then, wrap the cheesecloth around the grated cucumbers to squeeze out any excess liquid. Discard the liquid.
- Combine all of the ingredients together. In a large bowl, add in the strained sour cream, strained cucumbers, fresh lemon juice, grated garlic, finely diced fresh dill, white wine vinegar, salt, and extra virgin olive oil. Stir well together so that the ingredients are all combined. Cover the bowl with saran wrap and place in the fridge for 2-3 hours.
Notes
- Strain the sour cream in a mesh strainer (or use a combination of a cheesecloth and a mesh strainer) in the fridge for at least two hours so that any excess water strains out.
- Remove the seeds from the inside of the cucumber and discard the seeds. This step will reduce a lot of excess moisture from the tzatziki, making it creamy and thick!
- Another important step is to strain the grated cucumber in a cheesecloth and mesh strainer in a deep bowl (so that the excess liquid doesn't touch the bottom of the strainer) for 30 minutes at room temperature. Then use the cheesecloth to squeeze out any excess liquid.
- The flavours of this tzatziki will come together the longer the tzatziki sits in the fridge. If possible, store the tzatziki in the fridge for 2-3 hours before serving.
Nutrition
Date Published: January 21, 2023
Wonderful recipe. Good tips.
Thank you so much Janet!