Tzatziki Sauce with Sour Cream
A creamy, tangy twist on classic tzatziki using sour cream instead of yogurt. Perfect as a dip, dressing, or sauce!
Servings: 2 cups
Calories: 416kcal
Equipment
- Box grater
- Mixing bowl
- Fine towel or cheesecloth
- Spoon or spatula
Ingredients
- 1 ½ cups sour cream full fat
- 1 cup grated English cucumber squeeze out excess water
- ¼ 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
- ½ 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.
Nutrition
Calories: 416kcal | Carbohydrates: 11g | Protein: 5g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 102mg | Sodium: 1221mg | Potassium: 345mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1584IU | Vitamin C: 12mg | Calcium: 197mg | Iron: 1mg
