You can never have enough easy appetizers in the recipe box. This one from Beyond Salmon is a winner, all around.Easy. Fast. Cheap. A tad unusual. On-hand ingredients. Delicious. Did I say I like it?
I followed Beyond Salmon's lead except used neufchatel, the lower-fat cream cheese.
The 'dipper' was my favorite new "cracker", baked Trader Joe's mini whole wheat pitas. Just slice in half, arrange rough-side up on a baking sheet, mist lightly with olive oil, then sprinkle with spices. I've used pimenton, Spike, a Penzeys 'garden salad' blend, Africa adobo, whatever smells good, they're ALL good. Bake until just crisp, about 5 - 10 minutes, at 350. Each half is only 10 calories -- yay!
NEXT TIME ... For more texture, I might grate the radish and then stir into softened cream cheese. Or I might also use only half the cream cheese or twice the radishes.
Update: I did try grating the radish -- and loved the texture, especially using only 4 ounces cream cheese with 8 ounces of radish. But the chopped (vs food-processor smooth) green onions made for a very onion-y, if still delicious version, of the radish spread. This is such a keeper! It's also stirred into steamed broccoli.
FROM THE ARCHIVES ... The Recipe Box has a growing collection of vegetable appetizers.
EASY EASY RADISH SPREAD
Bookmark or print Easy Easy Radish Spread
See Beyond Salmon's version
Hands-on time: 10 minutes
Time to table: 10 minutes
Makes 2 cups
10 radishes (about 8 ounces)
3 green onions, white and green parts
4 ounces (preferably) or 8 ounces neufchatel (low-fat cream cheese)
Salt & pepper to taste
Whizz all the ingredients in the food processor. Season to taste. Serve & enjoy!
NUTRITION ESTIMATE
Per Serving: 18 Cal (63% from Fat, 18% from Protein, 19% from Carb); 1 g Protein; 1 g Tot Fat; 1 g Sat Fat; 1 g Carb; 0 g Fiber; NetCarb 1; 11 mg Calcium; 0 mg Iron; 24 mg Sodium; 4 mg Cholesterol; Weight Watchers 1/2 point
ALANNA's TIPS
- When you see this ♥ or ◄ in the title and the Recipe Box, you know the recipe's a personal favorite. Tastes vary, of course, but the mark is one indication of another vegetable recipe that's worth paying attention to.
(c) Copyright 2006 Kitchen Parade
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7 comments:
Hi,
I am new to your site but I am loving all the photos and recipes I am seeing. On my to try list is the watercress/basil/mint salad with mangoes.
Have a question about this radish dip though. I know radishes usually taste a bit bitter. With this recipe and the use of cream cheese, does it cut the bitterness of the radish a bit. Just wondering. Thanks for sharing!
jenn
Hi Jenn -- there wasn't the least bit of bitterness with this, just what I would call a tiny radish 'bite'. All the cream cheese tempers the heat. I don't think you'll be disappointed ... and it's SOOO easy, yes?!
I hope you come back often. And don't hesitate to ask questions. Once a new cook said, Should I drain the potatoes before mashing them? Oops!
AK - Thanks for the quick response. I can't wait to try some of the recipes on your website. The oatmeal slump looks very interesting also. I am looking forward to trying many of your recipes. Thanks again.
jenn
yum! i never thought of using radishes in a dip...i usually just end up dipping them!
Oh wow! It's so different, summery, refreshing. I think I'm going to try this one the next time I host my girls' night gals. Thanks!
This looks delicious. I'll definitely have to try it.
This really intrigues me. I saw the nutrition info per serving; however, unless I'm really blind, I couldn't see what amount of dip a serving actually was.
Pat
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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna