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This punchy Pink Radish Tzatziki comes to life thanks to an overload of leftover watermelon radishes from my weekly market haul. Mixing those spicy, jewel-toned slices into the usual tzatziki perks up everything with a rosy glow and a sneaky pop of pepper. Anytime the sun’s out and dinner moves outside, this dip is what I grab to serve with smoky grilled veg or wedges of fluffy pita.
A double batch disappeared instantly at a friend’s picnic last year and honestly, whenever I serve this at parties, everyone hovers til not a drop is left.
Vibrant Ingredients
- Olive oil: drizzle over top to finish and blend the flavors. Best with extra virgin so it tastes fresh
- Salt: keeps everything from going bland and helps draw out moisture. I go for bright sea salt
- Lemon juice: brings sharpness and a little sparkle. Fresh lemons make a huge difference here
- Fresh dill: your herby boost. Look for bright fronds, not wilted bunches
- Garlic cloves: grated up for a kick of heat. Plump cloves are best—avoid the withered ones
- Watermelon radishes: choose the firmest, crispest ones you can for color and crunch
- Cucumber: you want them sweet with thin skins. English cucumbers make preppy slices, seeds are mild
- Greek yogurt: plain and unsweetened works best for creaminess and tang. Pick a really fresh, thick one if you can
Easy How-To
- Scoop and Garnish:
- Spoon your mixture onto a plate, swirl, and pour a good amount of olive oil across the top. Finish with crunchy flake salt right before eating
- Season to Taste:
- Give it a taste now. The salt from straining usually does the job but you can add more if you like. Go wild with extra dill or lemon too, if that’s your speed
- Mix the Base Together:
- Once everything is drained, toss yogurt, radish, and cucumber into a bowl. Now, add grated garlic, dill, and lemon juice. Stir until you’ve got a creamy, pink dip flecked with green
- Drain Cucumber and Radish:
- Grate both, sprinkle with salt, and let them chill in a small strainer or cheesecloth for a bit. Squeeze now and then to really get out the water, or you’ll end up with a runny dip
- Strain the Yogurt:
- Grab a strainer and set it over a bowl. Drop in the yogurt, sprinkle on salt, and let it hang out to get thicker while you do the rest. This trick bumps up the creaminess and flavor
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I never skip dill here—it brings every bite alive. My cousin always wants to help toss it in, and honestly, it sends me back to lazy lunches at Grandma’s, with bunches of dill always ready for snipping on the table.
Chill and Store
Keep Pink Radish Tzatziki in a sealed container in the coldest spot of your fridge. It tastes best within three days, after that you might notice some water collecting at the top. Just give it a quick mix before serving. For park days or picnics, I pack it early in a bowl with a lid and keep it tucked on ice until we’re ready.
Swap it Up
No watermelon radishes? No stress—grab any crisp, spicy radish you can find. Red radishes totally work. If you’re out of Greek yogurt, plain unsweetened yogurt does the trick (just drain it extra well). Don’t like dill? Mint gives a fresh twist. Vegan yogurt options work too, as long as they’re tangy enough.
Fun Ways to Eat
Scoop with grilled lamb or toss on roast sweet potato. Tuck into pita with lettuce or pile high on seeded toast. For party spreads, try a dollop over grain bowls. Sometimes I save a bit for slathering on avocado toast in the morning too.
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Background & Roots
Tzatziki’s always been a Greek go-to for cooling things down next to rich food. Tossing in radish edges it into new territory but still keeps it traditional—Eastern Mediterranean kitchens riff on this theme too. All that color and spice doesn’t just look cool, it gives a nod to fresh-from-the-garden ways to enjoy summer produce.
Frequently Asked Questions
- → How does this dip turn pink?
It gets that shade because you grate in watermelon radish, which also brings a gentle bite.
- → Why do you need to strain things?
Getting rid of extra water makes the yogurt and veggies thick, creamy, and tasty.
- → Can I swap in normal radishes?
Totally, though watermelon radish brings a softer flavor and pops with color.
- → What yogurt should I buy?
Pick plain Greek yogurt that's not sweet. It gives a nice tang and holds up super well.
- → What do you eat this with?
It's great with raw veggies, bread, or as a topping for any grilled dish you like.