Tzatziki, the Greek yogurt and cucumber spread, is too often watery and bitter, rather than creamy and flavorful. Here’s how to make it right.

Start with thick Greek yogurt, or strain the whey from a natural, full-fat yogurt by putting the yogurt in a dampened paper coffee filter or cheesecloth set in a sieve for several hours, until the yogurt is thick.

Wring the grated cucumber in a towel to get rid of excess moisture; some hounds salt the cucumber to draw out moisture before wringing it out. If you are using standard American cucumbers, remove the seeds, advises danieljdwyer.

Add minced or crushed garlic and salt to taste, but keep in mind the garlic will get more pungent over time, says chowser. yamalam marinates the garlic in the juice of half a lemon and a teaspoon or two of white wine vinegar for 10 minutes to soften its bite. Some finish with a bit of olive oil, and add fresh dill or mint.

kattyeyes loves this recipe. “Try it with a lamburger,” she suggests. “Mmmmmm!”

Discuss: Anyone have a good recipe for tzatziki?

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