Radish Tzatziki Dip is a refreshing twist on the classic Greek yogurt sauce, blending the creamy richness of traditional tzatziki with the crisp, peppery bite of fresh radishes. This vibrant and flavorful dip is perfect as an appetizer, a spread for sandwiches and wraps, or a cooling side for grilled meats and vegetables. The radishes add a unique zing, while fresh dill, garlic, and lemon juice provide a bright, herby balance. It’s light, healthy, and easy to prepare – ideal for summer gatherings or as a staple in your Mediterranean inspired meals.
I love tzatziki dip on my burgers, sandwiches or souvlaki. Not so much on my sausages though, which I eat with mustard only. But that’s just me. My wife put tzatziki dip on everything. We make it more in the summer time when we shop at the farmer’s market and bring home a lot of veggies. The dip pairs perfectly with fresh cucumbers, carrots, bell peppers, broccoli, cauliflower and celery. It is a perfect summer snack. Some recipes call for thinly sliced scallions. We didn’t use it for this recipe but we tried it and it is very good.
Ingredients:
- 3 cups (750g) natural plain Greek yogurt
- 1 large cucumber, shredded
- 5-6 radishes, trimmed and shredded
- 4 medium-sized garlic cloves, minced
- 1/2 lemon, juiced
- 1 tablespoon extra virgin olive oil
- 1/2 cup thinly chopped fresh dill
- Salt and pepper, to taste
Instructions:
Prepare the cucumber and radishes:
First wash the cucumber, radishes and dill. Using large holes (for better texture) on the box grater shred the cucumber first. Wrap the graded cucumber in cheesecloth or a clean dishtowel and squeeze as much liquid as you can. Place cucumber in a fine meshed strainer over a bowl and let it rest. I leave the shredded cucumber in colander for about 10-15 minutes to let the rest of the liquid out. I usually stir and press it with the spatula once in a while. The more liquid you squeeze out, the better the dip. You don’t want it to be runny.
While your graded cucumber is resting, shred the radishes using the same holes on the box grater.
You can use food processor to shred both cucumber and radish if you like. Shred cucumber first and radish second. Don’t shred them together. If you need a new food processor, you can find it on sale on Amazon
Mix the base:
In a large bowl, combine the Greek yogurt, lemon juice and olive oil.
Add the veggies:
Stir in the radishes, squeezed cucumber and minced garlic.
Season:
Add chopped dill, salt and pepper. Mix well, then taste and adjust seasoning if needed.
Instead of regular black pepper I use 4 Peppercorn blend, which contains black, white, green and pink peppers. It’s a game changer. This colourful blend adds complex flavors and aromas to any dish. You can find 4 Peppercorn Blend on Amazon or your local grocery store.
Also, if you want to use fresh pepper or salt, which is always the best way to season your dish, you will need a salt and pepper grinder.
Chill:
Cover and refrigerate for at least 30 minutes to let the flavors meld.
Serve:
Drizzle with a little extra olive oil before serving. This step is optional. We don’t do it but some people like it. Give it a try and you be the judge.
Enjoy with pita bread, veggie sticks or grilled meats.
Have you tried my wife’s Lazy Day Chicken Noodle Soup? It’s everything you love about classic chicken noodle soup – without the fuss.
