my simple (Americanized version) Greek Tzatziki sauce

The proper way is to use full fat Greek yogurt but I really love using sour cream.. (or a mixture of the two)

Ignore the parmesan cheese in the background but you could definitely add that and it would make it very unique.

A squeeze of lemon juice. Perhaps a tablespoon and some lemon zest would also be a very nice option for this recipe. 

Note: It's important to strain the excess liquid from the cucumber before adding it to the sauce. This can be done by grating the cucumber and squeezing it in a clean kitchen towel or using a fine-mesh sieve. Removing the excess liquid prevents the Tzatziki from becoming watery.

I use my food processor to process the cucumbers and then I salt them in a strainer.

This is one of the most versatile sauces you can make it goes well with every cuisine. 

Additional note: You only have to use about half a packet of the ranch seasoning. If you use the full packet it will be super flavorful.

If you want something less intense, just use half a packet, or three quarters of a packet at most.