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Radish Dip

October 30, 2010

After using radishes in my pasta salad, I am always at a loss for what to do with the rest of the bunch or bag. I looked online, and found a few dips. So last night, when friends stopped by for some veggie potpie, I tried my own version of radish dip out. After my first try, I now know there should be some alterations, which I adjusted below. Don’t ditch a recipe just because it wasn’t perfect, brainstorm on how you will adjust your idea for the future.

For this dip, try and prepare it the day before, and put it in the fridge, it will thicken. This recipe makes tons of dip, so you could also use it as a spread on a sandwich or top a Wasa cracker with it and a slice of apple.   If you want something festive for Christmas this might be it; there are red and green speckles in the dip.

Radish Dip

  • 2 cups of radishes
  • 1 tb and 2 tsp Kosher salt divided
  • 1 package of cream cheese
  • 2 tb sour cream
  • 1/4 cup of parsley
  • 1 tb ground pepper
  1. Cut the radishes into fourths, and sprinkle 1 tb of salt on top. Sweat the radishes for 30 minutes, then wipe off the water and salt.
  2. In a food processor, pulse parsley, cream cheese, radishes, sour cream, pepper and 2 teaspoons of kosher salt .
  3. Place the dip into a container you want to serve it in, cover in plastic and put into a fridge. Refrigerate for at least 30 minutes, up to 48 hours.
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