Homemade Tzatziki With Sour Cream

Tzatziki made with sour cream in a bowl with pita bread.

4.72 from 7 votes

Homemade Tzatziki With Sour Cream

Creamy, thick, bright, and fresh homemade tzatziki with sour cream! This tzatziki is the perfect addition to your mezze platter, souvlaki, pita bread, or veggies.

Prep Time2 15

Cook Time3

Additional Time2

Total Time4 18

Course: Greek Appetizers

Cuisine: Greek

Keyword: greek appetizer dips, sour cream, tzatziki

Servings: cups

Calories: 573kcal

Author: Ria Mavrikos

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