Tuesday, November 5, 2013

Oh Honey, Let's Be Rad...ish!

If you haven't figured this out yet, I'm incapable of talking about radishes without making a pun.  It will keep happening, so just smile and nod.

Anywho, last evening I finally got around to using up my radishes from two weeks ago (thank you cooler season produce for lasting so much longer and suiting my procrastination tendencies), and was able to finally make this Radish Dip that Crop Share member Missie Welch had shared with us.  She was oh so right with how delicious it is.  We baked up some Beet Chips to go with it, but this would make a fantastic veggie dip.  So for holiday parties, if you're tasked with bringing the veggie tray, whip up a quick batch of this dip and tell the french onion dip to take the night off and keep off your hips!  It has an almost hummus like consistency so it's a great, healthy alternative for a chip dip, too.

We used the juice of 1 lemon and a full 8 oz of cream cheese (we use Tofutti Better Than Cream Cheese to keep it dairy, free but you can use any reduced fat variety to keep the calories down).  Plus at one point I went to add a dash of pepper and opened the pour and not the sprinkle side, so I spent a good 5 minutes scooping what was about 1/4 cup of ground black pepper out of my blender.  *sigh*

Radish Dip via Missie Welch

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