Tzatziki with Fresh Herbs

There are so many variations of tzatziki sauce it is hard to keep up with.  I like a very robust and rich sauce.  It is important to make at least 4 hours ahead to ensure all the flavors blend together.  This is my take on tzatziki and certainly has more of a flavor base than traditional preparations.  As our neighbor Gallie says, either go big or go home.


  • 2 cups of 0% fat Greek yogurt
  • 1/4 cup of creme fraiche or sour cream.  I find creamy fraiche makes the sauce heartier
  • 1 cup of a hothouse cucumber, unpeeled, but seeded.  Just cut it down the middle and use a spoon so scrape out the seeds then finely chop
  • 1/4 finely crumbled feta cheese
  • 3 tablespoons of fresh lemon juice
  • 2 tablespoons of fresh dill, finely chopped
  • 2 tablespoon of fresh basil,  finely chopped
  • 2 teaspoons of minced garlic
  • 3 tablespoons of red onion, finely chopped
  • 3 tablespoons of olive oil
  • Kosher salt and freshly ground black pepper to taste

Mix all of the ingredients and set in the refrigerator for at least 4 hours.  Drizzle some olive oil and sprinkle a few pinches of dill before serving.

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