There is no sour cream in Tzatziki (maybe).

Tzatziki (τζατζίκι) is one of those rare dishes that can serve many roles. Traditionally it is a Greek appetizer. However, it can be eaten alone, as a dip or as a sauce. Regardless, it is one of the best things ever. Goes great with lamb and I love it with a steak. If you are a fan of gyros, you almost always get a side of Tzatziki when you order one of those. I like eating it with warm pita bread too.

Tzatziki is made with, of course, Greek yogurt. Greek yogurt is thicker and creamier than "regular" plain yogurt. If you can't get your hands on Greek yogurt, mix about a 3:1 ratio of plain yogurt and sour cream and you will come close. Or you can strain plain yogurt using a cheese cloth or, if you are in an industrious mood, you can make your own Greek yogurt.

Also, I use a lot more cucumber and garlic than most recipes I've seen. Hey, that's how I roll!

16 oz (2 Cups) Greek yogurt (or 1-1/2 cups plain yogurt and 1/2 cup sour cream)
6 cloves of garlic - finely chopped
1 medium cucumber - peeled, seeded and diced
1 Tbsp olive oil
1 Tbsp lemon juice
salt to taste

Combine all the ingredients until well mixed. Some may find it easier to combine the oil and lemon juice together and slowly add the yogurt and then add the cucumber and garlic. Refrigerate.

As with most dishes of this nature, it will be better tomorrow than it is today.