Radish and Cucumber Tzatziki

Radish and Cucumber Tzatziki

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.
Course appetizer/dip
Prep Time 10 minutes
Total Time 10 minutes
Servings 2 cups
Author Adapted from a recipe from Eating Well


  • 1 cucumber peeled and seeded
  • 10 radishes trimmed
  • 1 1/2 cups plain greek yogurt
  • 1/4 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
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground coriander
  • 1/4 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.