Tzatziki a.k.a. Sour Cream and Cucumber Dip

My first real tzatziki moment happened in Crete. Authentic Greek tzatziki is refreshingly minimalist. No pickles, no dill — just fresh cucumber, garlic, good-quality yoghurt (or sour cream), olive oil, and salt. That’s all you need. Well, and a bit of patience to let the garlic work its magic.

Two simple tips for perfect tzatziki:

• Squeeze that cucumber — properly. After grating, you want to get rid of as much water as possible so your dip stays thick and lush, not runny.

• Choose your cream wisely. Authentic tzatziki is made with Greek yoghurt, but if you’re shopping locally and want that same rich texture, go for a yoghurt or sour cream with at least 10% fat. A 20% sour cream also works beautifully.
  And one more thing: don’t be shy with the garlic. I like mine bold (2–3 cloves is perfect), but you can adjust the intensity to your liking.

Print Recipe

Tzatziki a.k.a. Sour Cream and Cucumber Dip

Author: Paula Recipe Keys: Sugar-free

Difficulty: Beginner Prep Time 10 mins Total Time 10 mins

Ingredients

Servings

• 300 g 20% sour cream or 10% Greek yoghurt
• Half a long cucumber
• 3 cloves of garlic
• 5 tbsp olive oil
• Salt, to taste

Preparation

1. Grate the cucumber using the coarse side of a grater. Wrap the grated cucumber on your palms, and firmly squeeze out all excess water.
2. In a bowl, combine the drained cucumber with pressed garlic, sour cream or Greek yoghurt, a generous drizzle of olive oil, and a pinch of salt. Mix thoroughly.
3. Let it sit for at least 15–30 minutes before serving — the longer it rests, the stronger the garlic flavour develops.
4. Serve with grilled meats, roasted veggies, pita, or simply enjoy it by the spoonful. This one never lasts long.

Keywords: tzatziki, cucumber, sour cream, Greece