You guys, let me tell you about this dip. This was one of the best things we have made with our CSA radishes, and will continue to be on our rotation many bundles of radishes to come. This may be our new house dip. It’s fresh, it’s pretty, it’s versatile. It’s the perfect dip.
This dip was actually the brainchild of my boyfriend Chris, which is infuriating because it’s so good and it wasn’t my idea (I’m kidding, of course. All good ideas are welcome in this house!). The thought was to play on the sharp, horseradish notes of radishes to make a horseradish sauce at home, and man did this work. We ate this on toast with some leftover steak, but this would work well with anything from bagels with lox to potato chips.
The next time you have a lot of radishes on hand to use up, make this dip! Ours disappeared in about 15 minutes, and we can’t wait to make it again. The recipe itself is super simple and so satisfying, and I hope you make it soon!
Recipe down below, photo up top!
Radish and Chive Dip
- 3 radishes (large), washed and dried
- 2 tbsp chives (about 20 stalks), chopped fine
- 4 oz of cream cheese, softened
- ¼ tsp salt
- Using a microplane or fine grater, grate the radishes into a small bowl.
- Chop the chives into small rounds, and add to the bowl with the grated radishes.
- Add the cream cheese and salt to the bowl with the grated radishes and chives. Use a spoon to thoroughly combine.
- Serve on toast, bagels, or as a dip for veggies or chips. Top with roast beef or smoked salmon for the ultimate toast or bagel. Enjoy!