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This dreamy Pink Radish Tzatziki is a light summer dip that popped up when I grabbed a handful of watermelon radishes from the market. Tossing them into regular tzatziki brings a splash of pink and a little bite. I love serving this chilled next to pita and grilled vegetables on breezy nights outside.
My friends still talk about the time I brought a huge bowl of this to a picnic last summer—it was totally wiped out in no time.
Vibrant Ingredients
- Greek yogurt: go for plain and unsweetened. Get something fresh and thick for the best flavor
- Olive oil: a nice one for drizzling on top pulls everything together. Pick extra virgin if you can
- Lemon juice: fresh lemon really wakes it all up. Squeeze it right before using
- Fresh dill: brightens it with cool herby flavor. You want dill that’s perky and green
- Garlic cloves: grate up a couple for a zippy bite. Pick garlic that’s full and not dry
- Watermelon radishes: these give crunch and color. Heaviness and snappy skin mean they’re good
- Cucumber: English cucumbers are best but any crisp sweet one will do. Softer seeds work better here
- Salt: adds flavor and draws out moisture. Clean-tasting sea salt is my pick
Simple Steps
- Serve it Up:
- Grab a pretty plate scoop on your tzatziki then pour on olive oil. Hit it with a sprinkle of crunchy salt just before eating
- Check the Taste:
- Taste how salty it is after mixing. The straining does most of the job so you might only need a little extra. Add some dill or more lemon if you want more flavor
- Mix Everything:
- By now the yogurt and veggies should be almost dry. Combine them in a bowl—add garlic, dill, and lemon juice. Stir it all together until the color looks even and pretty
- Prep Radish and Cucumber:
- Grate up the cucumber and radishes then salt them. Let them hang out in a strainer or cheesecloth—squeeze out extra water every so often so your dip stays thick
- Drain Yogurt:
- Put yogurt in a strainer set over a bowl with a bit of salt. Let it sit while you prep everything else—this thickens it up and boosts the tang
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Dill just makes this for me. I actually let my little cousin scatter it in sometimes—brings back those old backyard lunches with my grandma, bunches of dill always in a glass on the table.
Storing Your Dip
Keep Pink Radish Tzatziki chilled in a sealed container in your fridge’s coldest spot. It’ll be good for three days or so—if some water pools on top, just stir it back in. For outdoor hangs, I use a bowl with a lid and tuck it in the cooler with an ice pack till serving.
Swap Options
If watermelon radishes are tough to find, grab any crisp spicy radish you like—even the regular red ones. No Greek yogurt? Regular plain works if you drain it well. Swap in mint for dill if you want a herby twist. A bold vegan yogurt also does the trick as long as it’s got tang.
How To Serve
Dollop this beside grilled lamb or roasted sweet potatoes, stuff it in pita with lettuce, or slather it on sourdough. Take a plain grain bowl up a notch with a scoop on top. Sometimes I make extra just so I have some for breakfast toast with avocado.
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Where It Started
Tzatziki is always on Greek tables—super cool next to hot dishes. Tossing in radish is a fresh riff that keeps it classic but a little modern. Other spots in the Eastern Mediterranean do similar things and those local veggies make each version special. Radishes bring a pop of color and celebrate the season.
Frequently Asked Questions
- → Why is this tzatziki so pink?
That color pops because of the grated watermelon radish, which also brings a mild, peppery edge.
- → What's the deal with straining the yogurt and cucumbers?
Draining them keeps your dip thick, creamy, and packed with flavor. No watery mess here.
- → Don’t have watermelon radish on hand?
You can toss in regular radishes, though they miss that bright color and are a bit spicier.
- → Which yogurt is the best pick?
Stick with plain Greek yogurt, no sugar added. It’s thick, rich, and a little sharp.
- → Any serving suggestions for this dip?
It's dreamy with bread, fresh veggies, or loaded on top of grilled fish or meat.