Tzatziki Sauce with Sour Cream Recipe

a bowl of sour cream with grated cucumber and fresh herbs

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Creamy and garlicky with shredded cucumber, fresh herbs, olive oil and a hint of lemon, you can spoon this chilled tzatziki sauce with sour cream over anything. 

Serve it as a dip for pita chips, pita bread and raw veggies. It's also delicious spooned over Gyros and falafel. This sauce is especially good with grilled meats like lamb and chicken and seafood like salmon and shrimp.


Units Scale
  • 1 cup sour cream
  • 1 to 2 Persian cucumbers (1/2 to 3/4 cup grated cucumber)
  • 2 tablespoons finely chopped fresh dill
  • 2 tablespoons finely chopped fresh parsley
  • 2 teaspoons fresh lemon juice
  • 1 large garlic clove, grated (use a microplane zester)
  • Pinch of salt
  • 1 tablespoon extra virgin olive oil


  1. Use a box grater (cheese grater) to grate the cucumber. Gently squeeze the grated cucumber to release moisture. 
  2. Mix the cucumber into the sour cream. 
  3. Mix in dill, parsley, lemon juice, garlic and salt. 
  4. Taste and adjust flavors to your liking. If the sauce seems bland, try adding more salt and lemon.
  5. Drizzle olive oil over the top before serving. 


You can use other varieties of cucumber if you can't find Persian cucumbers. If the cucumber has a lot of seeds, scoop the seeds out before grating the cucumber.

This sauce will stay fresh and flavorful for 3 to 5 days in the refrigerator. Water might separate from the sour cream, so mix well before serving.