How to make tzatziki with sour cream
Tzatziki is a wonderful dipping sauce that also goes well with any kind of salad, burger, and falafel originally made with yoghurt. Today we'd like to show you how to make it with sour cream. The sauce originally has an Aegean origin, as the Greeks, Turkish, and Persians have been using it for centuries to accompany other typical dishes such as Souvlaki or Gyros.
As you can see, you can use this sauce for many dishes, that's why OneHowto would like to show you how to make Tzatziki with sour cream. Follow this recipe step by step and get the real flavor.
Ingredients:
You'll need:
- Bowl
- Spoon
Steps to follow:
The first step you need to do is to prepare the ingredients for your tzatziki sauce. Peel the cucumber, crush the garlic, and chop the fresh dill finely. It should be noted that using fresh ingredients will enhance the flavor and give the sauce a vibrant taste.
In a bowl, add the sour cream, garlic, dill, and the mustard. If you want an excellent taste, you can use Dijon mustard. For better consistency, ensure the sour cream is at room temperature before mixing. This will help in blending all the flavors seamlessly.
Grate the cucumber finely in the bowl and mix it all together until it is perfectly combined. It is important to remove excess moisture from the cucumber by gently pressing it with a paper towel, as this will prevent the sauce from becoming too watery.
Leave in the fridge for at least an hour before it is served. This resting time allows the flavors to meld beautifully. You can add a final touch by putting some dill leaves on top of the sauce for decoration. Additionally, a light drizzle of olive oil can enhance the presentation and add a subtle richness to the dish.
If you want to read similar articles to How to make tzatziki with sour cream, we recommend you visit our Recipes category.
Tips
- You can also use Greek yoghurt instead of the sour cream, as the name suggests, it will taste less sour. Additionally, consider adding a splash of lemon juice for a hint of acidity that complements the creaminess of the yoghurt or sour cream.
