Refresing Radish Spread/Dip
Refreshing Radish Spread/Dip
Makes about 2 cups
from Farmgirl Susan at FarmgirlFare.com
My Less Fuss, More Flavor way of cooking usually involves simplifying recipes, but this time I applied my More, More, More philosophy to the original three ingredient version of this healthy spread—upping the scallions (purple spring onions work well, too) and adding in some lemon juice, chopped parsley, and feta.
To make a thicker sandwich spread, use a little more cream cheese. I also like this mixed with cottage cheese, either eaten as a dip or in a dish with a spoon. I would have used even more radishes, but the spread started to get a little watery. Alanna makes her version with only 4 ounces of cream cheese, though, so it may depend on the variety of radishes you use.
The flavors improve after mingling for a little while, so make this at least a few hours before serving if you can. As always, I urge you to seek out local and organic ingredients—they really do make a difference in so many ways.
2 cups (8 ounces) halved or quartered radishes
1 cup chopped scallions, white and green parts (purple spring onions are nice, too)
½ cup (or more to taste) packed chopped fresh parsley
8 ounces (or more) cream cheese, softened
4 ounces feta cheese, crumbled (optional)
1 Tablespoon fresh lemon juice
¾ teaspoon salt (start with less if you’re including the feta)
Several grinds of fresh pepper
Cottage cheese (optional)
Whiz the radishes, scallions, and parsley in a food processor until finely chopped. Add the cream cheese, feta cheese (if using—or you can always stir it into part or all of the batch later), lemon juice, salt, and pepper and process until smooth, scraping down the sides of the processor bowl as necessary. Add more cream cheese if you’d like a thicker sandwich spread, or stir in (or process in) some cottage cheese if desired.
Serve with fresh veggies, crackers, pita chips (made from homemade pita breads perhaps?), pretzels or baguette slices. Helen says her favorite springtime open-faced sandwich is a slice of bread with radish spread and smoked salmon, and Alanna likes stirring her spread into steamed broccoli. It will keep in the fridge for 3 days.