Radish spread
1 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | smalls | Radishes |
| 2 | tablespoons | Dill or basil, fine chopped |
| 8 | ounces | Cream cheese |
| Lemon juice (opt'l.) | ||
Directions
Wash and trim radishes. In a food processor fitted with a steel blade, grate radishes and herbs briefly. Blend in cream cheese and lemon juice. Refrigerate. Serve on crackers or thin slices of bread.
Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog," Vol. 9, No. 1. Spring 1992. Pg. 48. Posted by Cathy Harned.