Pink Radish Tzatziki Recipe

Introduction

Pink Radish Tzatziki is a vibrant twist on the classic Greek dip, combining the fresh flavors of cucumber, watermelon radishes, and dill. This creamy, tangy sauce is perfect as a refreshing accompaniment to grilled meats, vegetables, or simply scooped up with pita bread.

Ingredients

• 1 cup (250g) plain Greek yogurt, unsweetened
• 1 cucumber, grated
• 2 watermelon radishes, grated
• 2 garlic cloves, grated
• Handful of fresh dill
• Juice of 1/2 a lemon
• Pinch of salt (x4)
• Drizzle of olive oil

Instructions

1. Step 1: Place the Greek yogurt in a fine mesh strainer set over a bowl. Add a pinch of salt to the yogurt and let it strain for about 20 minutes while you prepare the vegetables.
2. Step 2: Grate the cucumber and watermelon radishes. Place them in the same strainer or a separate one, sprinkle with a pinch of salt, and let them strain. Squeeze out excess water occasionally to remove as much liquid as possible.
3. Step 3: After about 20 minutes, transfer the strained yogurt, cucumber, and radishes into a mixing bowl.
4. Step 4: Add the grated garlic, fresh dill, and lemon juice to the bowl. Mix everything until well combined.
5. Step 5: Taste the mixture for salt. Since some salt was added during straining, additional salt may not be necessary, but adjust if needed.
6. Step 6: Spread the tzatziki onto a serving plate, drizzle with olive oil, and finish with a sprinkle of flaky salt for garnish.

Tips & Variations

• Use full-fat Greek yogurt for a richer texture, or opt for a lighter yogurt if preferred.
• If watermelon radishes are unavailable, use regular radishes or a mix of radishes and beetroot for color.
• For extra creaminess, stir in a small spoonful of mayonnaise or sour cream.
• Chill the tzatziki for at least 30 minutes before serving to let the flavors meld.

Storage

Store the pink radish tzatziki in an airtight container in the refrigerator for up to 3 days. Stir well before serving. It’s best enjoyed fresh but can be served chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Regular yogurt tends to be thinner and less creamy. If using it, strain it longer to remove excess liquid for a thicker consistency similar to Greek yogurt.

Is it necessary to strain the cucumber and yogurt?

Yes, straining removes excess water, preventing the tzatziki from becoming watery and ensuring a creamy, concentrated flavor and texture.

Pink Radish Tzatziki Recipe

Print Recipe

★★★★★

4.7 from 85 reviews

A refreshing and vibrant twist on traditional tzatziki, this Pink Radish Tzatziki features creamy Greek yogurt combined with grated cucumber and colorful watermelon radishes, infused with garlic, fresh dill, and a hint of lemon juice. Perfect as a dip or spread, this recipe balances crisp textures and zesty flavors for a delightful condiment.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 20 minutes (straining time)
• Total Time: 30 minutes
• Yield: About 1 to 1¼ cups (serves 4 as a dip) 1x
• Category: Condiment
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Dairy

• 1 cup (250g) plain unsweetened Greek yogurt

Vegetables

• 1 cucumber, grated
• 2 watermelon radishes, grated
• 2 garlic cloves, grated
• Handful of fresh dill

Others

• Juice of 1/2 a lemon
• Pinch of salt, 4 times (used in various steps)
• Drizzle of olive oil

Instructions

1. Strain the yogurt: Place the Greek yogurt in a fine mesh strainer set over a bowl. Add a pinch of salt to the yogurt and let it strain for about 20 minutes to remove excess liquid, which helps achieve a thicker consistency.
2. Prepare and strain vegetables: Grate the cucumber and watermelon radishes. Place them in a fine mesh strainer and sprinkle with a pinch of salt. Allow them to strain for about 20 minutes, squeezing out the excess water periodically to prevent dilution of the tzatziki.
3. Mix ingredients: After straining, combine the thickened yogurt, grated and drained cucumber, and radishes in a mixing bowl. Add the grated garlic, fresh dill, and lemon juice. Mix thoroughly until all ingredients are well incorporated. Taste and adjust salt as needed, keeping in mind the salt from the straining steps.
4. Serve and garnish: Transfer the tzatziki to a serving plate or bowl. Drizzle with olive oil and sprinkle flakey salt on top for garnish. Serve immediately or chill before serving for enhanced flavor.

Notes

• Straining the yogurt and vegetables is crucial to avoid a watery dip and to achieve thick, creamy texture.
• Use fresh dill for the best flavor; dried dill can be used in a pinch but will be less vibrant.
• Grating garlic gives a smoother texture than mincing.
• Adjust lemon juice and salt to taste, especially after straining to avoid over-saltiness.
• This tzatziki is excellent served with grilled meats, pita bread, or fresh vegetables.

Keywords: tzatziki, Greek yogurt dip, radish dip, watermelon radish, cucumber dip, Mediterranean condiment, healthy dip, low fat dip