Tzatziki sauce is a luscious and creamy sauce or dip that originates in Greece. The sauce is the perfect complement to our homemade Chicken Gyros. Its cool, tangy essence beautifully contrasts the savory, marinated meat. This combination creates a symphony of flavors in every bite. However, tzatziki is not limited to gyros alone. It serves as an exceptional dip for a colorful array of fresh vegetables or crispy falafel. In fact, it can even simply be spread onto a warm, soft pita. Pita bread and tzatziki is a delightful snack that can be enjoyed at any time of day.
The classic approach to tzatziki involves the use of Greek yogurt. I have found that substituting it with sour cream adds a richness and creaminess that is absolutely delightful. The silky texture of sour cream provides a luxurious mouthfeel that elevates the dish. Plus, since sour cream is a staple in my refrigerator for various other recipes, it makes sense to use it here. Also, I generally don’t have Greek yogurt. The only fresh ingredient needed to whip up this creamy delight is a crisp cucumber.
Tzatziki Sauce Preparation, Servings, and Storage
Preparing tzatziki sauce is an incredibly simple task that requires less than ten minutes from start to finish. This recipe yields approximately 1½ cups of velvety sauce. This amount is an ideal quantity for serving with gyros or as a veggie dip.
You can serve the sauce immediately after mixing its vibrant ingredients. If time permits, refrigerating it for about 30 minutes is recommended. This resting time allows the flavors to meld and develop. This results in a sauce that perfectly balances creaminess with the zesty freshness of its ingredients. Any leftover tzatziki sauce can be conveniently stored in an airtight container in your refrigerator. It will maintain its deliciousness for up to three days.
Sour cream Tzatziki Sauce
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Equipment
Ingredients
- 1/3 cup Mini cucumber, shredded and drained
- 1 cup Sour cream
- 3 cloves Garlic (minced)
- 1 tsp Dill, dried
- 1 tbsp Extra virgin olive oil
- 3 tbsp Lemon juice
- 1/4 tsp Sea salt
- 1/4 tsp Black pepper
Instructions
- Wash and shred the cucumber. Wrap the shredded cucumber in paper towel and wring out as much of the water as possible.
- Measure shredded cucumber after wringing out the moisture.
- In a medium sized mixing bowl, combine the shredded cucumber, sour cream, garlic, dried dill, extra virgin olive oil, lemon juice, sea salt and black pepper.
- Cover and refrigerate for at least 30 minutes.
Nutrition
