Creamy Radish Yogurt Topping

Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.

If you ask me, radish yogurt is one of those simple combinations that just works.

This creamy side dish brings together the fresh crunch of radishes with cool, smooth yogurt. The pink-and-white swirls make it look pretty on any table, while the peppery kick of the radishes keeps things interesting.

I like to fold in some fresh herbs and a pinch of salt, letting the natural flavors shine through without getting too fancy. The yogurt mellows out the radishes’ bite, creating a nice balance.

It’s a quick and easy dish that works well for spring lunches or as a cooling accompaniment to spicier meals.

What Kind of Radishes Should I Use?

For this creamy dip, regular red round radishes (sometimes called Cherry Belle radishes) from your grocery store work perfectly fine. If you want to experiment, you could try French Breakfast radishes, which are a bit milder and slightly elongated, or watermelon radishes for a gorgeous pink interior – though keep in mind these might change the final color of your dip. When picking radishes at the store, look for firm, smooth ones without any cracks or soft spots, and make sure the leaves (if still attached) are fresh and green. To get the crispiest texture, soak your sliced radishes in ice water for about 15 minutes before using them, which will help them stay extra crunchy in your dip.

Options for Substitutions

This fresh and creamy dip is pretty adaptable – here’s what you can switch up:

• Greek yogurt: Regular plain yogurt works too, but strain it in cheesecloth for 2 hours first to get that thick texture. You can also use full-fat Greek yogurt or even labneh if you want it richer.
• Pine nuts: Pine nuts can be pricey! Feel free to swap them with chopped almonds, walnuts, or pepitas. Just make sure to toast them first for the best flavor.
• Radishes: Different radish varieties work great here – try watermelon radishes or French breakfast radishes. If you’re not big on radishes, you could use thinly sliced turnips instead.
• Lemon: No fresh lemon? Use lime instead, or try 2 teaspoons of white wine vinegar for the juice. For the zest, you could add a pinch of sumac for a similar citrusy note.
• Cucumber spears: For dipping, you can use carrot sticks, bell pepper strips, celery, or even pita chips instead of cucumber spears.

Watch Out for These Mistakes While Cooking

The biggest mistake when preparing radish yogurt is not properly salting and draining the radishes first – they contain a lot of water that can make your dip runny, so be sure to salt them and let them sit in a colander for at least 15 minutes before patting dry with paper towels. Another common error is rushing the pine nut toasting process – these little gems can go from perfectly golden to burnt in seconds, so keep a close eye on them and remove from heat as soon as they become fragrant and lightly browned. When it comes to the yogurt base, avoid using regular yogurt instead of Greek yogurt, as the regular variety contains too much moisture and won’t give you that thick, creamy texture you’re looking for. For the best flavor development, let the finished dip rest in the refrigerator for at least 30 minutes before serving, allowing all the flavors to meld together properly.

What to Serve With Radish Yogurt?

This cool and creamy radish yogurt dip makes a perfect addition to any Mediterranean-style spread or appetizer platter. I love serving it as part of a mezze board alongside warm pita bread, fresh vegetables, and olives for casual entertaining. You can also use it as a sandwich spread – it’s particularly good with grilled chicken or falafel in a wrap. For a light lunch, try serving it with toasted flatbread triangles and a handful of fresh herbs like mint or dill on top. The tangy yogurt base pairs really well with grilled meats too, so don’t hesitate to add it to your next barbecue menu as a cooling side dish.

Storage Instructions

Keep Fresh: This radish yogurt dip stays good in the fridge for up to 3 days when kept in an airtight container. The flavors actually get better after a day as they meld together! Just give it a quick stir before serving since the liquid might separate a bit.

Prep Ahead: You can slice the radishes and toast the pine nuts a day ahead – just store them separately. When you’re ready to serve, combine everything fresh. If you’re planning to make it for a party, I’d suggest waiting to add the radishes until just before serving to keep them nice and crisp.

Serve: Take the dip out of the fridge about 15 minutes before serving to take the chill off. This helps bring out all those lovely flavors. Remember to give it a final sprinkle of lemon zest and a drizzle of olive oil right before putting it on the table.

Preparation Time	10-15 minutes
Cooking Time	2-3 minutes
Total Time	12-18 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-550
• Protein: 25-30 g
• Fat: 40-45 g
• Carbohydrates: 35-40 g

Ingredients

• 8 medium radishes, sliced very thin
• Kosher salt
• 1 tablespoon pine nuts
• 1¼ cups low-fat plain greek yogurt
• ½ teaspoon lemon zest, grated finely, with extra for garnishing
• 1 tablespoon lemon juice, freshly squeezed
• 3 tablespoons olive oil, split for use
• Freshly ground black pepper
• Cucumber spears as an accompaniment

Step 1: Prepare and Salt the Radishes

Begin by tossing radishes in a small bowl with a couple of pinches of salt.

Allow them to sit for about 5 minutes.

This will enable the salt to draw out water from the radishes, softening them and enhancing their flavor.

Step 2: Toast the Pine Nuts

While the radishes are resting, toast the pine nuts.

Place them in a medium skillet over medium-high heat, tossing them often for even coloring.

Toast until the pine nuts are golden brown, which should take about 2 minutes.

Once toasted, transfer the pine nuts to a small bowl and let them cool.

Step 3: Finish Preparing the Radishes

Once the radishes have rested, massage them to release liquid – start gently and then more vigorously as they begin to expel water.

Squeeze out any excess liquid.

Afterward, finely chop the radishes, aiming for about 1 cup in total.

Step 4: Make the Yogurt Mixture

In a medium bowl, mix the chopped radishes with yogurt, lemon juice, 2 tablespoons of oil, and ½ teaspoon of lemon zest.

Season the mixture with salt and pepper to taste, combining all elements thoroughly for a cohesive flavor.

Step 5: Assemble and Serve

Divide the yogurt mixture among individual bowls.

Top each serving with the toasted pine nuts and additional lemon zest.

Drizzle with the remaining 1 tablespoon of oil.

Serve the yogurt with cucumber spears for dipping, creating a refreshing appetizer or snack.

Note: Make Ahead Option

You can prepare the yogurt mixture up to 3 days in advance.

Store it covered and chilled in the refrigerator.

For optimum taste and texture, add the pine nuts and extra lemon zest just before serving.