Spring Radish Spread
4 ounces cream cheese, softened
1 tablespoons prepared horse-radish, drained (or to taste)
1 1/2 teaspoons copped chives or green onion tops
1/2 teaspoon chopped fresh dill
1/4 teaspoon salt
1/2 cup finely chopped red radishes
Mix all ingredients together in a bowl. Cover and refrigerate 1 to 2 hours. Serve with crackers or crusty French bread.
Makes about 1 cup.
From “From Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2003.
Posted by Carole Koch
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