Straining the yogurt and cucumbers and adding sour cream makes a very smooth and lingering Tzatziki sauce. If you are an onion or garlic lover go ahead and add some.
2 cups greek yogurt
1 large grated cucumber, skin and seeds removed
1 cup sour cream
3 tablespoons fresh lemon juice
1 teaspoon fresh dill, snipped
1 teaspoon fresh mint, snipped (optional)
1 teaspoon fresh parsley, minced
1 tablespoon olive oil
2 teaspoons kosher salt
1/2 teaspoon black pepper
1. Invert greek yogurt in a fine strainer over a small bowl for about one hour in the refrigerator.
2. Coat grated cucumber with 1/2 teaspoon of kosher salt and place in a strainer over a bowl to release juices for approximately 1/2 hour.
3. Mix the strained yogurt, strained cucumbers and remaining ingredients in a bowl and refrigerate for 3 hours or until ready to serve.