Cucumber-Radish Dip

By June 7, 2016

This fresh and healthy yogurt-veggie dip goes great with pita bread, crackers, or sliced veggies. Keeps well in your fridge for a few days, too. Inspired by My Kitchen Addiction's Radish Dip with Cilantro and Queso Fresco.

 1 bunch radishes, greens removed
 1 large cucumber
 1-2 green/bunching onions
 1/2 - 1/3 bunch parsley leaves, minced
 2 cups Greek Yogurt
 1/2-2/3rds cup crumbled feta (or chèvre)
 Juice from 1 lemon
 1/2 - 1 tsp salt
1

Top and tail the radishes so you just have the pink bulbs, and reserve 2 of them for a garnish (slice them into little coins.) Finely grate the rest using a box grater or even quicker, a food processor fitted with a shredding blade.

2

Peel strips of the green skin off the cucumber (keep some for the color), and the slice the cuke in half the long way. Scoop out and discard the seeds. Finely grate the cucumber on the box grater or with the shredding blade of your food processor.

3

Mince the green/bunching onions, and if you like oniony-flavor (we do!) mince in the bulb as well. Mince the parsley, and add all the vegetables to a bowl.

4

Toss in the yogurt and the feta cheese and the lemon juice and stir. Taste and adjust seasoning, adding more salt, or more lemon juice if it's too salty.

5

Allow to refrigerate for at least 30 minutes. Just before serving, add in the reserved radish slices as a garnish. Keeps well in the fridge for a few days. Serve with veggies on a crudité platter, with hummus and pita bread, or on a sandwich or wrap.

Ingredients

 1 bunch radishes, greens removed
 1 large cucumber
 1-2 green/bunching onions
 1/2 - 1/3 bunch parsley leaves, minced
 2 cups Greek Yogurt
 1/2-2/3rds cup crumbled feta (or chèvre)
 Juice from 1 lemon
 1/2 - 1 tsp salt

Directions

1

Top and tail the radishes so you just have the pink bulbs, and reserve 2 of them for a garnish (slice them into little coins.) Finely grate the rest using a box grater or even quicker, a food processor fitted with a shredding blade.

2

Peel strips of the green skin off the cucumber (keep some for the color), and the slice the cuke in half the long way. Scoop out and discard the seeds. Finely grate the cucumber on the box grater or with the shredding blade of your food processor.

3

Mince the green/bunching onions, and if you like oniony-flavor (we do!) mince in the bulb as well. Mince the parsley, and add all the vegetables to a bowl.

4

Toss in the yogurt and the feta cheese and the lemon juice and stir. Taste and adjust seasoning, adding more salt, or more lemon juice if it's too salty.

5

Allow to refrigerate for at least 30 minutes. Just before serving, add in the reserved radish slices as a garnish. Keeps well in the fridge for a few days. Serve with veggies on a crudité platter, with hummus and pita bread, or on a sandwich or wrap.

Cucumber-Radish Dip

One Comment

  • Miguel says:

    This recipe is great! I used the Wholesome Valley Guernsey milk and the Lake Erie Creamery goat milk feta. Super easy to make and was a huge hit at the picnic I brought it to.

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