Creamy Radish Dip and Curly Endive Salad

  • Updated: May 1, 2013 - 1:31 PM

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Creamy Radish Dip √

Makes about 2 cups.

Note: The dip is fairly stiff, so it also works well as a sandwich spread. If you have it in the refrigerator for a couple days, there may be a little liquid from the radishes; just pour it off or stir it in. From “Fresh Farm Nation,” by Martha Holmberg.

1 (8-oz.) pkg. cream cheese, softened

4 tbsp. unsalted butter, softened

1 to 2 garlic cloves, minced, optional

1 tsp. Worcestershire sauce; more as needed

• 1/2 tsp. fresh lemon juice

• 1/2 tsp. celery salt

• 1/8 tsp. paprika

• Dash of hot sauce, optional

• Kosher salt

• 1 c. finely chopped radishes

1/4 c. finely chopped green onions, white and light green parts only

Fresh vegetables and crackers, for serving


Put the cream cheese, butter, garlic, Worcestershire sauce, lemon juice, celery salt, paprika, hot sauce and salt to taste into a medium bowl. Mix with a wooden spoon until well combined (you can also use a mixer on low speed, if you like). Stir in radishes and green onions. Chill for several hours to allow the flavors to blend.

Taste and add more salt, Worcestershire sauce or hot sauce, if needed, but be careful not to let the Worcestershire sauce overwhelm the delicate flavors. Serve with fresh vegetables and crackers.

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