Tzatziki Sauce

• 1 cup plain Greek yogurt
• 1/2 cup sour cream
• 1 medium cucumber, grated and squeezed dry
• 2 cloves garlic, minced
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons lemon juice
• 1 tablespoon white wine vinegar
• Salt to taste
• Freshly ground black pepper to taste

Steps

1. 1 Grate the cucumber and squeeze out excess moisture using a clean kitchen towel or cheesecloth.
2. 2 In a medium bowl, combine the Greek yogurt and sour cream until smooth.
3. 3 Stir in the grated cucumber, minced garlic, dill, parsley, lemon juice, and white wine vinegar.
4. 4 Season with salt and freshly ground black pepper to taste.
5. 5 Cover and refrigerate for at least 1 hour to allow the flavors to meld.
6. 6 Stir well before serving.

Nutrition

Tips

• For a thinner sauce, whisk in a tablespoon or two of water or milk.
• Use full-fat yogurt and sour cream for the best texture and flavor.
• Make sure to squeeze out as much liquid from the cucumber as possible to prevent a watery sauce.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Stir well before serving after refrigeration.

Serving Suggestions

• Serve with warm pita bread or as a dip for fresh vegetables.
• Use as a topping for gyros or a spread for sandwiches.

FAQ