I love a tzatziki (or any tzatziki-style sauce for that matter) that has some of that wonderful garlic zing, but I'm struggling to find the right amount that adds flavor but doesn't overwhelm. I'm currently using one raw clove finely chopped added to about a cup of plain full-fat yogurt, with plenty of fresh dill and maybe a squeeze of lemon. It tastes great at first, but its power makes itself known - unpleasantly - the next morning when you wake up feeling like you've grown a garlic garden in your mouth. Suggestions? Has anyone tried roasting the garlic first, or doing anything else to reduce its potency but not its flavor?