Wash and trim 1 cup of radishes, then grate them using a box grater or food processor. Sprinkle with ½ teaspoon of salt and transfer to a colander. Allow to sit for 15 minutes.

Squeeze out any remaining liquid from the radishes using your hands or a clean kitchen towel.

In a medium mixing bowl, combine the drained radishes with 1 cup of Greek yogurt, 1 grated garlic clove, 2 tablespoons of olive oil, the juice of half a lemon, and 2 tablespoons of minced scallions. Fold together gently.

Add 1.5 teaspoons of salt and ¾ teaspoon of black pepper. Stir thoroughly until evenly distributed.

Cover and refrigerate for a minimum of 30 minutes up to 12 hours to allow flavors to meld.

Stir the dip before serving. Enjoy with vegetable sticks, warm pita, or grilled meats.