A small drizzle of toasted sesame oil stirred into yogurt infuses it with a smoky earthiness that contrasts wonderfully with crisp, juicy radishes. Toasting your own sesame seeds brings out all of their glorious campfire aromas; toss them constantly in a dry skillet until deep golden brown like a chocolate chip cookie.
Recipe information
Total Time
10 minutes
Yield
4 servings
Ingredients
2
1
2
¼
1
½
8
Preparation
Step 1
Toast 2 Tbsp. sesame seeds in a dry small skillet over medium heat, tossing often, until deep golden brown, 5–8 minutes. Let cool. Set 1 tsp. sesame seeds aside for serving. Place remaining seeds in a small bowl.
Step 2
Add 1 cup plain whole-milk Greek yogurt, 2 tsp. toasted sesame oil, ¼ cup finely chopped dill, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. freshly ground pepper to sesame seeds in bowl and mix well. Taste sauce and season with more salt and pepper if needed.
Step 3
Spoon sauce onto one side of a platter or large plate; top with more dill and reserved sesame seeds. Pile 8 oz. mixed radishes (such as red, watermelon, and/or breakfast), trimmed, halved, quartered if large, on other side of platter for dipping.