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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.
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.
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.