Okay tzatziki addicts, this is my new favorite tzatziki — cucumber radish tzatziki. It’s soooo addictive! I absolutely L O V E it! I hope you like GARLIC! Okay, there are two cloves, not enough to really scare off anyone. It is like the classic Greek dip after all. 🙂
Original Greek yoghurt is what defines a great tasting cucumber radish tzatziki
The ultimate success of how tasty your cucumber radish tzatziki recipe will be is simply the quality of the yoghurt you use – it really should be Greek. greek yoghurt is exactly what gives this dip the tasty rich flavour and creaminess. Full-fat Greek yoghurt is only 10% fat — far less than sour cream — is a good source of protein and it contains valuable microorganisms called probiotics which can help improve your digestive system, help your body absorb nutrients and improve your immune health. Look for a brand that contains active microorganisms called Lactobacillus bulgaricus.
A few tips on making this cucumber radish tzatziki dip. Cucumbers and radishes have a high water content, especially when they are super fresh, so the more water you can squeeze out, the better this dip will be. I use a box grater to grate both the radishes and the cucumber, but a food processor can also be used.
I use regular radishes for this recipe, you could try French breakfast radishes, they are sweet, tender and mild and generally found at the farmers market. As for the standard variety “table radish”, I’ve heard that when harvested in the summer they tend to be spicier than spring radishes, which are used for this recipe. Not a fan of radishes? Then try this recipe for a classic tzatziki with carrots.
Cucumber Radish Tzatziki
Ingredients
- 1/2 an English cucumber, seeded and grated
- 6-8 radishes, grated (plus some chopped leaves, optional)
- 2 x 170 g plain Greek yogurt (full-fat)
- 2 cloves garlic, minced
- 2 tablespoons finely chopped fresh dill
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon extra-virgin olive oil
- Sea salt and freshly ground black pepper, to taste
Method
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Place the grated cucumber and radish in a sieve, rest it on a bowl and lightly salt. Give it a stir, and leave to drain for 30-60 minutes. Stir now and again, helping it along by pushing the liquid out with a spoon.
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Alternatively, wrap the shredded cucumber radish mix in cheesecloth or a clean dishtowel and wring unit all of the water is out of the cucumber (the dryer the better).
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In a medium bowl, add the yogurt, cucumber, radishes, garlic, dill, lemon juice, and olive oil. Season with a little salt and pepper. Mix together until well combined. Taste and add more lemon juice or garlic depending on preference. Voila - so easy!
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Serve with warm pita bread or crudités. I like to serve the tzaziki with pita bread that is heated in a grill pan with a little olive oil. Or feel free warm the pita in the oven or even the toaster.
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Enjoy!
Notes
To prepare the grated cucumber, slice the cucumber in half lengthways and cut or scrape out the seeds – this is where most of the water content is. Grate the remaining cucumber using the large holes of a box grater. If I use mini cucumbers, I grate them whole without removing the seeds.
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