Tzatziki Sauce Recipe And Sour Cream
Keena Wiegert
This Tzatziki sauce recipe takes a little bit of planning. However, it is easy and so so worth it! The first thing you need to do is drain the water from the cucumbers and yogurt. I always start the water removal process first thing in the morning, because less water = creamier, thicker, more delicious tzatziki.
But yogurt is a controversial ingredient in the low-carb community. While sweetened yogurt is technically the frowned-upon ingredient in the keto community, I prefer to make my tzatziki sauce with full fat sour cream instead.
I have to question something in your Nutritional section. Your recipe says that it yields 8 one tablespoon servings. From what I see, there's got to be at least 1 1/2 cups of sauce in the recipe, or 24 tablespoons of sauce. I loaded your recipe into MyFitnessPal using 24 servings and it came to 22 calories per tablespoon.
Learn how to make tzatziki sauce in 10 minutes or less! This authentic tzatziki recipe, made with cucumber, yogurt, and garlic, comes straight from the Greek island of Paros, and a few tips make all the difference. You'll love how easy and versatile this Greek sauce is, you can serve it with some pita chips and fresh veggies or use it over your gyros, kebabs, with fish, or to dip your fries, or to jazz up some mean dinner bowls! So many possibilities!
A few years ago, I came across a real-deal, authentic tzatziki sauce recipe from the Greek island of Paros where Stella Leonetti served it regularly in her restaurant called Rafeletti. My friend Cheryl Sternman Rule featured it in her book Yogurt Culture, and I stayed pretty close to the original recipe, except I've pared it down for a smaller crowd.
Tzatziki is a creamy cucumber yogurt dip (or sauce) made from simple ingredients including strained yogurt (or Greek yogurt), cucumbers, garlic, and sometimes fresh herbs such as dill or mint. Traditionally, it is made from strained sheep or goat's milk yogurt, but a full-fat Greek yogurt works just fine in this dip.
This recipe takes about 10 minutes or less to make, and it starts with grated cucumbers, which you need to drain very well, and mix with the yogurt, garlic, and herbs, if using. Some might think of this dip as something similar to sour cream, but if you're wondering what tzatziki tastes like, it is slightly tangy, garlicky, and cool due to the use of cucumber and fresh herbs. And once you learn how to make it, you'll be using it in all sorts of ways to elevate your meals or to simply serve as part of a mezze spread!
I had purchased a whole gyro meal package and the tzatziki was horrible. Your tzatziki recipe rescued the entire meal! I cut it in 1/2 as a let's-see-how-this-goes-first and now I'm just sorry I did. The only thing I did differently was to put my garlic through my garlic press - oh, and I used plenty of garlic. Delicious!
STEP 4: Combine all the ingredients together. In a large bowl, combine the strained sour cream, strained cucumbers, fresh lemon juice, grated garlic, finely diced fresh dill, white wine vinegar, salt, and extra virgin olive oil. Stir well together so that the ingredients are all combined. Cover the bowl with Saran Wrap and place in the fridge for 2-3 hours.
This delicious tzatziki will last about four days in the fridge. Storing tzatziki in an airtight container and using fresh sour cream (check the expiry date on the sour cream) may last longer in the fridge. When using the tzatziki out of the fridge, give it a quick stir, but if you follow these steps, the tzatziki will remain thick and creamy!
These simple ingredients create the most delightful sour cream sauce. It makes the perfect dip for pita chips as an appetizer or thinned out for a salad dressing. I love to use it as the marinade for Greek Chicken Skewers!
I like to store this easy tzatziki sauce recipe in an airtight container for a few hours before serving. Overnight is even better if you can! The extra time allowing all the flavors to mix will create a really bright, flavor-filled sauce for all your Greek recipes!
I love how inexpensive sour cream tzatziki is to make! This recipe uses a lot of ingredients you would have in your refrigerator & pantry- most of which you probably have on hand. Keeping a well-stocked pantry makes it easy to come up with delicious meals using a few staples you can rotate.
As always, if you make this sour cream tzatziki recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
This delicious Keto Tzatziki Sauce is a low carb version of one of my favorite sauces. Greek tzatziki sauce is one of those really simple recipes that can be made low carb and keto with just a few simple substitutions.
Even though I can get them readily from a gyro shop nearby, I have long wanted to try my hand at making gyros at home. I finally made it happen, and as everyone knows, the first step to great gyros is great tzatziki sauce.
Once the cucumber is taken care of, the rest of the sauce is mixed together with classic ingredients of Greek yogurt, lemon juice, garlic, and dill. (This is a fabulous recipe for that homemade Greek yogurt we whipped up a few weeks ago!)
Fresh and flavorful Homemade Tzatziki Sauce is a creamy yogurt-based sauce perfect for the summer served with kabobs, grilled veggies, pita bread and more! This recipe is easily made in just 5 minutes with a few simple ingredients!
I absolutely love a creamy tzatziki sauce and this one only takes 5 minutes to make! This recipe is made with a mixture of full-fat plain Greek yogurt, shredded cucumber, olive oil, lemon juice, garlic and fresh herbs and pairs perfectly with Greek or Mediterranean dishes. This Greek yogurt sauce is cool, refreshing and is a great way to balance out spicier dishes. A delicious summer staple that tastes great served with so many things!
This homemade tzatziki sauce recipe will last in the refrigerator in a sealed, airtight container for about 3 days, but I definitely suggest using it within the first day or two for the freshest taste.
Make the tzatziki and transfer it to an airtight container. Place 1-2 clean paper towels on top of the sauce and cover with the lid. Keep refrigerated until ready to use. The paper towel will absorb excess liquids and it will keep the sauce thick and creamy. Discard the paper towel and serve.
Tzatziki is a Greek sauce/dip that is made with yogurt, garlic, grated cucumbers, and herbs. This creamy sauce is good with everything! Add it to your sandwiches, use it as a dip, or serve it alongside rice. It comes together in under 20 minutes and keeps fresh in the refrigerator for days.
I originally posted this recipe way back in 2016, but decided to give this easy tzatziki sauce (no dill!) a refresh with some new pictures and push it back to the top of your feed because it is seriously so dang good.
Fortunately, tzatziki is super easy to whip together. The only trick is to properly drain the cucumber before mixing it into the yogurt. Otherwise, cucumber waters down the sauce too much. Salting the grated cucumber and letting the excess moisture drip out takes a while.
The easiest and most efficient way to get rid of the excess moisture is to lightly squeeze the grated cucumber over the sink. The only wait required in my recipe is to let the tzatziki rest for five minutes after you mix it all together, to let the flavors meld. At that point, you can serve it right away or chill it for later.
Oh my goodness! Kate this was the best Tzakziki sauce ever. So delicious & fresh. My husband and I both fell in love with it. We had it over Greek marinated chicken.
Thanks for the recipe. Hugs to you, Bonnie & John
When we went dairy free, I started make a super simple version of it with dairy free sour cream. I use it for my favorite kofta recipe and my Greek meatballs. I even use the sauce to make an creamy version of my favorite cucumber salad.
How do you use tzatziki? I love to serve this sauce with my Greek meatballs, my favorite kofta recipe, and even Moroccan salmon. It would also be great with gyros, souvlaki, or falafel. Basically anything you would serve a cucumber sauce with.
Tzatziki is usually made with yogurt, but this version of tzatziki sauce with sour cream is equally delicious. Creamy and garlicky with shredded cucumber, fresh herbs, olive oil and a hint of lemon, you can spoon this sauce over anything!
This tzatziki sauce recipe requires no marinating time, which means you can make and serve it immediately! To make things even quicker I just grate an English cucumber straight into a Colliander then squeeze any excess juice from the cucumber right into the sink from the Colliander. This saves time and dishes!
This Greek Tzatziki Sauce is the BEST tzatziki out there. It's been in the family for years and is a popular greek appetizer that many people love. This homemade tzatziki recipe is made with one secret ingredient that many people don't know about! SOUR CREAM!!
This is the first time that my homemade tzatziki tastes like it did in Greece. Straining the yogurt was key! Thanks for the great recipe.
Btw, I just used 450 grams of greek yogurt and 1 cucumber. Is that about right? It's hard to tell if that amount of cucumber is correct because it's in cups.
I made this tzatziki sauce and it was a delight! My husband does not like cucumbers because of the seeds. Well he absolutely had a change of heart with tzatziki sauce. I used it on pita bread with stir fried chicken adding no grease to a good non stick pan and browning it. Topped with fresh romaine lettuce and tomatoes. It yielded (2) 8 oz jars full.