Creamy Radish Dip and Curly Endive Salad

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

• 1/8 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

Directions

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.

Nutrition information per 2 tablespoons:

Calories77Fat8 gSodium100 mg

Protein1 gCholesterol23 mgDietary fiber0 g

Diabetic exchanges per serving: xx milk, xx vegetable, 1 ½ fat.

Serves 6.

Note: Curly endive is similar to frisée. It has a bittersweet flavor but frilly texture that makes it a wonderful base for hearty salads, especially when bacon is involved. For a variation of this salad, use walnuts and blue cheese in place of the pine nuts and goat cheese. From "Fresh Farm Nation," by Martha Holmberg.

• 1/3 c. pine nuts

• 1 tsp. fresh lemon juice

• 1 tsp. honey

• 1/4 tsp. kosher salt

• 1/8 tsp. freshly ground black pepper

• 1/4 c. olive oil

• 1/3 lb. sliced bacon, diced and cooked until crisp.

• 3 oz. fresh goat cheese, crumbled

Directions

Put the pine nuts in a large, dry frying pan over low heat and toast, stirring frequently, until golden, about 5 minutes; set aside.

Whisk mustard, lemon juice, honey, salt and pepper in a large bowl, and then whisk in the oil. Tear endive into small (2-inch) pieces and add to the bowl, along with the bacon. Toss to dress the endive thoroughly.

Nutrition information per serving:

Calories224Fat20 gSodium390 mg

Carbohydrates5 gSaturated fat5 gCalcium58 mg

Protein7 gCholesterol14 mgDietary fiber2 g