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Cucumber Radish Tzatziki

Cucumber Radish Tzatziki

This cucumber radish tzatziki is a flavorful dip, worthy of any Greek restaurant. It is the perfect pair for pita bread, fresh vegetables, or used as a sandwich spread. It's fresh tasting, creamy and totally addictive!

Course Side Dish
Category Greek
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 118 kcal
Autor Elle

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

  1. 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.
  2. 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).
  3. 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!
  4. 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.
  5. 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.