No Greek yogurt? No problem. This sour cream tzatziki is just as thick and tangy as the yogurt version, and honestly, I think it's even creamier. It takes about 10 minutes to throw together (most of that is squeezing water out of the cucumber, which sounds annoying but is totally worth it).
The flavor is fresh, garlicky, and perfect for dunking pita, drizzling over grilled chicken, or piling onto wraps. I keep a jar in the fridge pretty much all summer because it makes everything better.
If you're loving this vibe, you should totally check out my Falafel Mezze Platter.
Quick Answer
Can you make tzatziki with sour cream instead of Greek yogurt?
Yes! Sour cream makes an excellent tzatziki base. Here's what you need to know:
- Texture: Full-fat sour cream gives you a thick, rich sauce (no watery mess)
- Flavor: Tangy and creamy, just like traditional tzatziki
- Time: Ready in 10 minutes of active work, plus 1 hour to chill
- Best for: Anyone who doesn't have Greek yogurt on hand but wants authentic tzatziki flavor
- The key: Squeeze the cucumber dry. Seriously. This is what keeps it from getting runny.
Jump to:
The ingredients
Sour cream: Use full-fat for best texture. It gives this version its rich, smooth body.
English cucumber: Grate it and squeeze very well. Removing water is what keeps the sauce thick.
Fresh dill: Classic tzatziki flavor. Don't skip fresh here if possible.
Garlic: Raw gives bite, roasted gives mellow sweetness. Both work.
Lemon juice and zest: Adds brightness and balances the richness of the sour cream.
Olive oil: Adds a little silkiness and rounds out the flavor.
Salt and pepper: Adjust to taste after chilling for best results.
For quantities see the recipe card below
How to make the Tzatziki Sauce with Sour Cream
1. Shred the cucumber.
Use a box grater and squeeze out the extra moisture with a clean towel. This step's not glamorous, but skipping it = watery mess.
2. Mix the base.
In a large bowl, combine sour cream, dill, garlic, olive oil, lemon juice, and lemon zest.
3. Fold in the cucumber.
Stir it in gently - don't overmix.
4. Season to taste.
Salt and pepper, always to your liking.
5. Chill it out.
Let the sauce sit in the fridge for at least 1 hour. The flavors need a little mingle time.
6. Serve it up.
Spoon it on grilled veggies, falafel, wraps, or just dunk fresh bread into it.
Tips for Success
- Squeeze that cucumber dry. I know I keep saying this, but it's the difference between thick tzatziki and cucumber soup. Grate it, then grab handfuls and squeeze over the sink like you're wringing out a towel. You'll be shocked how much water comes out.
- Use full-fat sour cream. Low-fat or reduced-fat versions make the sauce thinner and less flavorful. Don't do it.
- Fresh dill is non-negotiable. Dried dill tastes like dust in this recipe. Fresh dill gives you that bright, herby flavor tzatziki needs.
- Let it rest. The flavors get way better after an hour in the fridge. If you can wait longer (like 2-3 hours), even better.
- Taste before serving. Some people like more lemon, some want extra garlic. Adjust after it's chilled because the flavors mellow as it sits.
- If it's too runny: You didn't squeeze the cucumber enough (sorry). Next time, squeeze harder. For now, stir in an extra spoonful of sour cream to thicken it up.
Variations
Greek yogurt hybrid: Use half sour cream, half Greek yogurt for a lighter version that's still super creamy.
Mint twist: Swap half the dill for fresh mint. It's more traditional and adds a cooling vibe.
Spicy tzatziki: Stir in a pinch of red pepper flakes or a dash of hot sauce.
Garlic lovers: Use fresh minced garlic instead of garlic powder, or roast the garlic first for a sweeter, mellow flavor.
Crunchy version: Chop the cucumber instead of grating it for a chunkier texture.
Herb bomb: Add a tablespoon of chopped fresh parsley or chives along with the dill.
Serving Ideas
Use it as a salad dressing. Thin it with a splash of olive oil or lemon juice and drizzle over Greek salad or grain bowls.
Make a Mediterranean bowl. Layer it with rice, grilled chicken, cucumbers, tomatoes, olives, and feta.
Gyro night. Stuff warm pita with grilled lamb or chicken, red onion, tomatoes, and a huge spoonful of this.
Storage Tips
- Store in an airtight container in the fridge.
- Good for 3-5 days.
- Stir before using - it may separate slightly.
- Don't freeze it - the texture won't survive.
FAQs
Why is my tzatziki sauce runny?
You didn't squeeze enough water out of the cucumber. Cucumbers are like 95% water, so if you skip this step (or rush it), you'll end up with a watery sauce. Next time, grate the cucumber, then squeeze it in handfuls over the sink until barely any liquid comes out. If your sauce is already made and runny, stir in an extra tablespoon or two of sour cream to thicken it.
Can I use regular cucumbers instead of English cucumbers?
Yes, but you need to peel and deseed them first. Regular cucumbers have thicker skins and more seeds, which add extra water and can make the texture weird. English cucumbers are seedless and have thin skins, which is why they're easier to work with.
How long does tzatziki with sour cream last in the fridge?
It'll keep for 3 to 5 days in an airtight container. Stir it before using because the liquids might separate a bit as it sits. Don't freeze it though, the texture will get grainy and gross when you thaw it.
Mediterranean Recipes
Tzatziki Sauce with Sour Cream
Equipment
- Box grater
- Mixing bowl
- Fine towel or cheesecloth
- Spoon or spatula
Ingredients
- 1 ยฝ cups sour cream full fat
- 1 cup grated English cucumber squeeze out excess water
- ยผ cup fresh dill finely chopped
- 2 garlic cloves minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon lemon zest
- 1 teaspoon salt or to taste
- ยฝ teaspoon freshly ground black pepper
Instructions
- Grate the cucumber using a box grater. Wrap it in a clean towel and squeeze out as much liquid as you can.
- In a large bowl, whisk together the sour cream, dill, garlic, olive oil, lemon juice, and lemon zest.
- Fold the drained cucumber into the sour cream mixture.
- Season with salt and pepper to taste, then mix until combined.
- Chill in the fridge for at least 1 hour before serving for the best flavor
Notes
- Fresh is best: Use fresh lemon juice and herbs for top flavor.
- Extra thick? Add a bit of Greek yogurt to balance sour cream richness.
- Make it dairy-free: Try using coconut yogurt instead of sour cream.
- Garlic tip: If raw garlic is too sharp, roast it first for a milder flavor.
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