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In a small bowl, combine sour cream and yogurt. Mix well and place mixture in a sieve lined with a coffee filter. Allow to drain for at least 30 minutes for thick and creamy tzatziki. Skip this step if using thick Greek or Icelandic yogurt.
Peel, slice in half lengthwise, remove seeds (if needed) and grate cucumber.
Place grated cucumber in a bowl and add ½ Tbsp salt. Let rest for 15 minutes to draw liquid out of the cucumbers.
Drain cucumbers and squeeze dry. The more moisture you can remove, the thicker and creamier your tzatziki will be.
Mix drained cucumbers with drained yogurt mixture.
Stir in remaining ingredients. Taste and adjust seasoning as desired.