Radish and Cucumber Tzatziki
Prep time
Total time
This is a great spring dip for pita chips or vegetables. This looks like a lot of steps, but they are all quite simple and quick. Allowing the dip to sit for an hour before serving will allow the flavors to combine and improve the flavors.
Recipe type: appetizer/dip
Serves: 2 cups
  • 1 cucumber, peeled and seeded
  • 10 radishes, trimmed
  • 1½ cups plain greek yogurt
  • ¼ cup thinly sliced scallions
  • 2 medium sized garlic cloves, minced
  • 1 teaspoon lemon zest
  • 1 Tablespoon lemon juice
  • 2 Tablespoons fresh mint, minced
  • 2 Tablespoons fresh dill, minced
  • ½ teaspoon salt
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground pepper
  1. Using a food processor, finely shred the cucumber.
  2. Wrap the shredded cucumber in cheesecloth or a clean dishtowel and wring unit all of the water is out of the cucumber.
  3. Place cucumber in a fine meshed strainer (or over another piece of cheesecloth) over a bowl and allow to rest.
  4. Using a food processor, finely shred the radishes.
  5. Wrap the shredded radishes in cheesecloth or a clean dishtowel and wring until the water is out of the radishes.
  6. Add the radish shreds to the strainer (or piece of cheesecloth) that holds the cucumber, allowing them to continue draining while you finish the rest of the dip.
  7. In a large bowl, combine remaining ingredients and mix well.
  8. Add cucumbers and radishes to dip, mix well.
  9. Place into refrigerator for 1 hour to allow flavors to combine.
  10. Stir well, garnish with radish and cucumber shreds or thinly sliced scallions and serve.
Recipe by With Two Spoons at https://withtwospoons.com/radish-cucumber-tzatziki/