Radish Tzatziki
Cool, creamy, and full of fresh summer flavor, Chef Brett’s radish tzatziki was a favorite among Red Apron & Chef’s Circle giving club members at our event this past May. Now, you can make this refreshing dip at home!
Project Angel Heart Registered Dietitian Zachary Hedden shares that this dish offers nutrients that support digestive, heart, and bone health. Greek yogurt provides protein, calcium, and probiotics to support strong bones and a healthy gut, while radishes and cucumber add hydration, fiber, and vitamin C. Fresh dill, mint, garlic, and lemon bring bright flavor along with antioxidant and anti-inflammatory properties.
Inspired by the Mediterranean approach to eating, this dip brings together vegetables, herbs, healthy fats, and cultured dairy in a flavorful, nourishing dish.
Serves 4–6 people (about 2 cups)
Ingredients
- 1/2 English cucumber, grated and squeezed dry
- 1 cup radishes, finely grated
- 1 cup Greek yogurt, whole milk preferred
- 1 garlic clove, microplaned
- 1 tablespoon lemon juice
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh mint, chopped
- Salt and cracked pepper, to taste
Instructions
Grate the cucumber and radishes.
Place the grated cucumber and radishes in a clean kitchen towel and squeeze out excess moisture.
In a medium bowl, combine the Greek yogurt, garlic, lemon juice, olive oil, dill, mint, salt, and pepper.
Stir in the grated cucumber and radishes.
Let sit for at least 30 minutes before serving.
Taste and adjust seasoning.
Serve chilled with fresh vegetables, pita, crackers, or as a sauce for grilled meats, fish, or roasted vegetables.