I love crafting a Homemade Tzatziki Sauce with sour cream, mayonnaise, and grated cucumber mixed with garlic, fresh dill and lemon juice. This unique twist on a classic Greek dressing brings a refreshing creaminess that offers a richer texture than traditional versions, constantly surprising my palate in every single serving.

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I recently discovered a twist on a classic tzatziki sauce that blew my mind and I’m excited to share it with you. Instead of using Greek yogurt, I mix 1 cup of sour cream with 1/2 cup mayonnaise to create a super creamy base that works amazingly as a dressing for a grilled chicken salad or as a unique sauce to finish any meal.

I combine this creamy mixture with 1 large cucumber that’s been peeled, grated, and squeezed to remove excess water, along with 2 garlic cloves minced really fine for an extra punch of flavor. Then I stir in 2 tablespoons chopped fresh dill, add 1 tablespoon fresh lemon juice and drizzle in just a teaspoon of extra virgin olive oil.

I finish it off with a dash of salt and freshly ground black pepper for that perfect seasoning. This homemade tzatziki is a super easy, flavorful recipe that really elevates any dish.

Why I Like this Recipe

I love this tzatziki recipe for a few reasons. First, I really dig how simple it is to make. I just grate the cucumber, squeeze out the excess water, and mix everything together really fast.

Another reason is that the flavor is awsome. The sour cream and mayo combo with the garlic and dill create a tangy taste that makes it super refreshing. It kinda gives a twist to the classic tzatziki taste that I really enjoy.

I also like how versatile it is. Whether its a dressing for a grilled chicken salad or a dip for some veggies, it always comes through with excellent flavor.

Lastly, the chilling step lets all the flavors meld together so that every bite is great. I love that the recipe is so straightforward and still manages to impress with every serving.

Ingredients

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Sour cream lends a creamy texture, rich tang and cooling smoothness to the sauce.
Mayonnaise deepens the creaminess while adding a touch of subtle, sweet flavor.
Grated cucumber provides crunch, fiber and a light, refreshing taste that lifts the dish.
Garlic cloves contribute a zesty, pungent kick that enhances all the other flavors.
Fresh dill adds herby, bright notes, complementing the coolness of the other ingredients.
Lemon juice introduces a tangy acidity that balances the creamy elements perfectly.
Extra virgin olive oil brings a silky finish with healthy fats and rich flavor.
Salt and pepper elevate each bite, intensifying the natural flavors of the sauce.

Ingredient Quantities

1 cup sour cream

1/2 cup mayonnaise

1 large cucumber, peeled and grated (make sure to squeeze out the extra water)

2 garlic cloves, minced

2 tablespoons chopped fresh dill

1 tablespoon fresh lemon juice

1 teaspoon extra virgin olive oil

Salt and freshly ground black pepper to taste

How to Make this

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1. First, peel and grate your cucumber then squeeze out all the extra water with your hands or on a clean towel.

2. In a big bowl, mix 1 cup sour cream with 1/2 cup mayonnaise until they are well combined.

3. Stir in the grated cucumber into the sour cream and mayo mix.

4. Now add 2 minced garlic cloves and 2 tablespoons of chopped fresh dill.

5. Drizzle in 1 tablespoon of fresh lemon juice and 1 teaspoon of extra virgin olive oil.

6. Season with salt and freshly ground black pepper to your liking.

7. Give it all a good stir until every ingredient is evenly mixed.

8. Cover the bowl and chill in the refrigerator for at least 30 minutes to let the flavors meld.

9. Taste your tzatziki and adjust the salt or pepper if needed before serving.

Equipment Needed

1. A vegetable peeler to remove the skin from the cucumber
2. A box grater to grate the cucumber evenly
3. A clean kitchen towel to squeeze out extra water from the grated cucumber
4. A large mixing bowl for combining the sour cream, mayonnaise and other ingredients
5. Measuring cups and spoons to accurately measure the sour cream, mayonnaise, lemon juice and olive oil
6. A knife for mincing garlic and chopping the fresh dill
7. A cutting board for safe and efficient knife work
8. A spatula or large spoon to mix all the ingredients together
9. A bowl cover such as plastic wrap to cover the bowl before chilling
10. A refrigerator to chill the tzatziki and help the flavors meld

FAQ

Can i use greek yogurt instead of sour cream?

Yeah, you can swap greek yogurt for sour cream for a tangier flavor, but it might change the texture a bit so just stir it in well.

Do i really need to squeeze out all the water from the cucumber?

Yes, it's important because too much water will make your tzatziki runny. Wring it out as best as you can.

Can this sauce last in the fridge?

Oh definitely, store it in an airtight container and it should be good for up to 3 days. Make sure you stir it again before serving.

Is it possible to add extra herbs if i like them?

For sure, if you want more flavor you can add chopped mint or extra dill. Just be careful not to overpower the garlic taste.

What else can i serve tzatziki with?

Tzatziki works great with grilled meats, pita bread, or as a dip for veggies, so feel free to experiment with it at your next meal.

Greek Tzatziki Sauce Recipe Substitutions and Variations

Substitute 1 cup sour cream with 1 cup full-fat Greek yogurt. It’s tangy and works pretty well.
You can swap out the 1/2 cup mayonnaise for mashed avocado if you want a creamier twist and a bit less heaviness.
If you run out of fresh dill, try using an equal measure of chopped fresh mint. It gives a similar fresh vibe.
For the garlic cloves, you can use 1/2 teaspoon garlic powder instead, but note that it isnt as punchy as the fresh version.

Pro Tips

1. Make sure you really squeeze out that extra water from the cucumber. If you dont get it all out, your dip could get way too runny and lose its creamy feel.
2. Let your tzatziki chill a bit longer than the 30 minutes if you can. It helps all the flavours to mix really well and makes the dip tastier.
3. When you mince the garlic, try to get it as fine as you can. Big chunks can sometimes overpower the dip, so a good even mix is the way to go.
4. After its had time to chill, give it a taste and add a bit more salt or pepper if needed. Sometimes the flavours mellow out once its in the fridge so a little tweak at the end goes a long way.

Greek Tzatziki Sauce Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

208

kcal

Equipment: 1. A vegetable peeler to remove the skin from the cucumber
2. A box grater to grate the cucumber evenly
3. A clean kitchen towel to squeeze out extra water from the grated cucumber
4. A large mixing bowl for combining the sour cream, mayonnaise and other ingredients
5. Measuring cups and spoons to accurately measure the sour cream, mayonnaise, lemon juice and olive oil
6. A knife for mincing garlic and chopping the fresh dill
7. A cutting board for safe and efficient knife work
8. A spatula or large spoon to mix all the ingredients together
9. A bowl cover such as plastic wrap to cover the bowl before chilling
10. A refrigerator to chill the tzatziki and help the flavors meld

Ingredients

1 cup sour cream
1/2 cup mayonnaise
1 large cucumber, peeled and grated (make sure to squeeze out the extra water)
2 garlic cloves, minced
2 tablespoons chopped fresh dill
1 tablespoon fresh lemon juice
1 teaspoon extra virgin olive oil
Salt and freshly ground black pepper to taste

Directions

First, peel and grate your cucumber then squeeze out all the extra water with your hands or on a clean towel.
In a big bowl, mix 1 cup sour cream with 1/2 cup mayonnaise until they are well combined.
Stir in the grated cucumber into the sour cream and mayo mix.
Now add 2 minced garlic cloves and 2 tablespoons of chopped fresh dill.
Drizzle in 1 tablespoon of fresh lemon juice and 1 teaspoon of extra virgin olive oil.
Season with salt and freshly ground black pepper to your liking.
Give it all a good stir until every ingredient is evenly mixed.
Cover the bowl and chill in the refrigerator for at least 30 minutes to let the flavors meld.
Taste your tzatziki and adjust the salt or pepper if needed before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.