Start by taking your hothouse cucumber. Since this is the star of the sauce, it’s crucial to prepare it well. Slice it in half lengthwise and scoop out the seeds with a spoon. This prevents excess water from making your tzatziki runny.

Grate the cucumber using a box grater or food processor and place it on a clean towel to drain off the moisture.

In a mixing bowl, combine the rich Greek yogurt, sour cream, and minced garlic. This is where the creamy texture begins. Stir until well blended. Watch how the garlic infuses those delightful flavors!

Now that your cucumber is drained, add it to the yogurt mixture. Squeeze out any extra moisture. You’re aiming for a nice, thick consistency.

Next, drizzle in the olive oil, lemon juice, and white wine vinegar. Zest the lemon and toss that in too. Then, add your fresh dill, salt, and pepper. Stir everything together until it’s well mixed. Taste and adjust the seasoning as needed.

Pop the tzatziki in the fridge for at least an hour. This helps the flavors meld together beautifully. You will be surprised how much better it tastes after this chilling time!