Tzatziki Sauce with Sour Cream

The use of sour cream in tzatziki can create a creamier and tangier sauce compared to the yogurt-based version. It can also add a subtle richness to the sauce.

Prep Time15

Chilling time1

Course: Sauce

Cuisine: Greek, Low carb

Diet: Gluten Free

Keyword: sour cream recipes

Servings: servings

Calories: 65kcal

Ingredients

1 cucumber
1 cup sour cream
3 cloves minced garlic
2 tablespoons fresh lemon juice
¼ teaspoon white pepper
½ teaspoon salt
¼ cup fresh mint, finely chopped

US Customary - Metric

Instructions

Start by peeling the cucumber and cutting it in half lengthwise. Use a spoon to scrape out the seeds from the cucumber halves.
Grate the cucumber using a box grater or a food processor. Place the grated cucumber in a clean kitchen towel and squeeze out the excess moisture.
Add the grated cucumber and minced garlic to the bowl with the sour cream, lemon juice, white pepper and salt.
Mix well to ensure that the cucumber and garlic are evenly distributed throughout the sauce.
Add the chopped mint to the sauce and mix everything together until the herbs are evenly incorporated.
Cover the bowl with plastic wrap or transfer the tzatziki sauce to an airtight container. Place it in the refrigerator for at least 1 hour to allow the flavors to meld together.
Before serving, give it a final stir and taste to adjust the seasoning if necessary.

Notes

Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition