In a mixing bowl, whisk together ½ cup of Greek yogurt, 2 tablespoons of sour cream, 1 tablespoon of lemon juice, 1 teaspoon of honey, 1 minced clove of garlic, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Whisk until smooth, about 1-2 minutes.
Thinly slice 1 cup of cucumber and 1 cup of radish.
Add the sliced cucumber and radish along with 1 tablespoon of chopped fresh dill into the bowl with the dressing and gently toss for about 1 minute.
Cover the bowl with plastic wrap or transfer to an airtight container and chill in the refrigerator for at least 15 minutes.
After chilling, give the salad a gentle stir, then serve in a bowl or individual plates.
Notes
This salad is great for meal prep and can be made ahead of time. Leftovers can be stored in the fridge for up to 3 days.