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Pink Radish Tzatziki: A Vibrant Twist on a Classic

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  • Author: Amy
  • Prep Time: 10 minutes
  • Cook Time: undefined
  • Total Time: 1 hour 10 minutes
  • Yield: Approximately 4 servings
  • Category: Dip/Condiment
  • Method: No-Cook
  • Cuisine: Greek
  • Diet: Vegetarian

Description

Pink Radish Tzatziki offers a fresh, lively spin on the traditional Greek sauce, incorporating the cool, creamy texture of yogurt with the crisp, peppery bite of grated pink radish. A hint of lemon, garlic, fresh dill, and honey creates a balanced, tangy flavor, making it perfect as a dip, topping, or spread.


Ingredients

1 cup Greek yogurt

½ cup grated pink radish

1 tablespoon olive oil

1 tablespoon lemon juice

1 small garlic clove, minced

1 tablespoon fresh dill, chopped

½ teaspoon salt

¼ teaspoon black pepper

1 teaspoon honey


Instructions

  1. Prepare the Radish: Grate the pink radish using a fine grater, placing a bowl underneath to catch any juice.
  2. Remove Excess Moisture: Transfer the grated radish to a clean kitchen towel or cheesecloth, then gently squeeze out any excess moisture.
  3. Combine the Yogurt: In a medium mixing bowl, add one cup of Greek yogurt as the base.
  4. Mix in Radish: Add the grated radish to the yogurt and stir gently to combine evenly.
  5. Add Olive Oil: Drizzle in the olive oil and stir to distribute well.
  6. Add Lemon Juice: Pour in the lemon juice and mix thoroughly for added tanginess.
  7. Incorporate Garlic: Add the minced garlic, blending it into the mixture.
  8. Add Dill and Seasonings: Add fresh dill, salt, and pepper, stirring to combine.
  9. Finish with Honey: Drizzle in honey and stir to combine, adjusting seasoning as needed.
  10. Chill: Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
  11. Serve: Serve chilled as a dip, topping, or spread, and enjoy!

Notes

Regular red radishes can be substituted for pink radishes, though the latter adds more color.

For a dairy-free version, use dairy-free Greek yogurt.

Add cayenne pepper or hot sauce for a spicier version of tzatziki.

Dried dill can replace fresh dill; use about 1 teaspoon of dried dill.

This tzatziki can be made ahead and stored for up to 3 days, allowing the flavors to develop further.


Nutrition

  • Serving Size: 1 tablespoon
  • Calories: 45
  • Sugar: 3g
  • Sodium: 100mg
  • Fat: 3g
  • Saturated Fat: 0g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 5g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 5mg