What's the best way to ensure tzatziki sauce has the perfect texture and doesn't end up runny? It's all about how you prepare ...

The recipe is a simple mix of cucumber pulp; dairy staples sour cream, Greek yogurt and mayonnaise; dill, garlic, salt and pepper for seasoning; and hits of vinegar and lemon juice for acid.

Impress a crowd (or yourself!) with delicious recipes like our High-Protein Caesar Dip or Spicy Eggplant Dip with Lime & Cilantro. Pair with crudité for an easy way to eat more veggies!

Directions Peel and grate cucumber by hand. Combine with vinegar and salt. Cover and refrigerate 24 hours (don’t skip this step). Drain and press all liquid from marinated cucumber.

Cucumber finds it's way into a number of Mediterranean-inspired dishes like potluck-perfect pasta salads and creamy tzatziki that doubles as a dip for pita chips and a sauce for grilled meats.

Yield: 1 1/2 cups.Combine cucumbers and 1 1/2 teaspoons salt in a bowl. Stir well, then let sit for 1 hour. Drain off all liquid; transfer cucumbers to a clean bowl.