Raw Radish Spring Dip Food
RADISH DIP
Make and share this Radish Dip recipe from Food.com.
Provided by SweetySJD
Categories Vegetable
Time 10m
Yield 1 1/3 cup
Number Of Ingredients 5
Steps:
- In a bowl, combine all ingredients.
- Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 117.4, Fat 0.4, SaturatedFat 0.2, Cholesterol 3.7, Sodium 198.8, Carbohydrate 17.2, Fiber 1.4, Sugar 16, Protein 11.2
CREAMY RADISH DIP
This Scandinavian dish is one of our favorite spring appetizers. We use homegrown onions and radishes. -Terri Chatfield, Hamilton, Ohio
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the radishes, sour cream, onions and salt. Serve on crackers.
Nutrition Facts : Calories 33 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 219mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
RADISH DIP
Make this dip in the morning and refrigerate it until ready to serve.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 25m
Yield Makes 4 cups
Number Of Ingredients 6
Steps:
- Combine julienned radishes, sour cream, feta, lemon zest and juice, salt, and dill. Serve with toasts and whole radishes.
RADISH YOGURT DIP
For a dramatic presentation, mound the dip into a small bowl and set it into a hollowed out loaf of round crusty bread. Surround with assorted raw vegetables for dipping. Chilling time not included in preparation time.
Provided by Molly53
Categories Vegetable
Time 10m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Shred or grate radishes and squeeze dry.
- Beat yogurt and cream cheese together in a small bowl until smooth.
- Stir in shredded radishes and remaining ingredients (reserving the radish slices for garnish).
- Cover and chill for at least two hours before serving to allow the flavors to blend.
- Garnish with radish slices and serve with assorted crudites.
Nutrition Facts : Calories 50.1, Fat 4, SaturatedFat 2.5, Cholesterol 13.1, Sodium 145.5, Carbohydrate 2.2, Fiber 0.5, Sugar 1.6, Protein 1.6
RADISHES WITH HERBED SALT AND OLIVE OIL
Start off a holiday meal in the freshest way possible: With crunchy radishes dipped in olive oil and then into flavorful herbed salt.
Provided by Leah Koenig
Categories Side Radish Healthy Graduation Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 10
Steps:
- Combine garlic (if using), chives, parsley, tarragon, oregano, lemon zest, and peppercorns in a small mixing bowl. Stir in salt and transfer herbed salt to a serving bowl. Pour oil into another small bowl. Serve radishes with oil and herbed salt for dipping.
FETA SNACK WITH SPRING RADISHES
Though good with any fresh vegetable, this sharp, creamy feta dip, smoothed with a little buttermilk, is exceptional with crisp spring radishes. Much as in the combination above, salt and fat mellow any heat from the raw radishes. Cheesemaker Mary Rigdon of Decimal Place Farm has been brining her goat's milk feta to order for us every week since Miller Union opened. If you have a local farmers' market that sells fresh cheeses, look there first for good-quality feta. I love the little pink, purple, or red garden variety radishes for this dip.
Provided by Steven Satterfield
Categories Condiment/Spread Kid-Friendly Quick & Easy High Fiber Lunch Feta Radish Spring Summer Healthy Low Cholesterol Buttermilk snack snack week Small Plates
Yield 1 cup feta mixture
Number Of Ingredients 6
Steps:
- In a medium bowl, crumble the feta. With a rigid whisk, smooth out the feta first, then add buttermilk 1 tablespoon at a time until the mixture is smooth and the consistency of a creamy dip. Spoon the mixture into a small serving bowl and top with flaky sea salt, black pepper, and olive oil. Serve with raw radishes or other crudités.
RADISH DIP
from Washington County, KY Springfield Woman's Club cookbook. I have prepared this for years - and never fail to be asked for the recipe when I do
Provided by AnneM10
Categories Very Low Carbs
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Cream cheese until smooth (I have found this works best if you leave it out of the refrigerator for a short time).
- Add radishes, onion tops and salt.
- Mix together and chill for 1 hour or more.
- Serve with wheat crackers.
- You can also mix all ingredients together in a food processor for a smoother blend.
RAW MUSHROOM DIP
Understand, this is a recipe MADE WITH raw mushrooms, rather than a recipe FOR mushrooms! The original of the recipe came from the Sunset Ideas for Cooking Vegetables, 1973. Preparation times does not include time needed to chill.
Provided by Sydney Mike
Categories < 15 Mins
Time 5m
Yield 2 1/2 cups, 15 serving(s)
Number Of Ingredients 7
Steps:
- In small bowl, mix together cream cheese, sour cream, salt, tarragon, garlic & onion.
- Add mushrooms & stir until well blended.
- Chill at least 2 hours before serving with sturdy chips or crackers.
Nutrition Facts : Calories 36.3, Fat 3.5, SaturatedFat 2, Cholesterol 10.2, Sodium 102.3, Carbohydrate 0.8, Fiber 0.1, Sugar 0.6, Protein 0.7
RADISH LEAF / RADISH TOP PESTO
Had farmer's market radishes and wondered if something could be made from their good-looking (edible but bitter) leaves. This was the result. Its NOT going to be mistaken for basil pesto, but its still delicious in its own way and can be used for the same applications. By using the radish leaves you're turning one veggie into two--very budget friendly! I made this with the good leaves from two bunches, maybe 2 or so unpacked cups of leaves. Just separate the radish leaves from the radishes, keeping the leaves that are bright and crisp and discarding any that are discolored or wilted. You'll probably have the best to choose from with your own homegrown radishes or from the farmer's market (probably not going to be as fresh at the grocery store). Wash them well and pat dry, then you're ready to pulverize...Note: I found the pesto to be okay when I first made it, but really a bit bitter. The tsp of sugar really goes a long way! It will still be slightly bitter, but in an enjoyable, kind of peppery/tart way more like arugula. Give it a try and don't be afraid to adjust sugar/salt/pepper to find the balance you prefer.
Provided by Just Garlic
Categories Spreads
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Drop the first four ingredients (leaves, garlic, olive oil, lemon juice) to the bowl of your food processor and pulse to form a thick paste. Add more olive oil if necessary to bring to your desired consistency.
- Add the sugar, cheese, nuts, salt and pepper and pulse to combine. Adjust the salt and pepper to taste. If the pesto is still a bit bitter, add 1/2 tsp of sugar and pulse.
- Chill to combine flavors and use in your favorite pesto application.
RAW RADISH SPRING DIP
Courtesy of Prairie Bloom Farm, Ames IA- fantastic recipe I picked up at the farmers market. Great with radishes, pita chips (my fav) or crackers. I'm pretty sure the recipe can be halved as it makes quite a bit.
Provided by lizzy482
Categories Vegetable
Time 10m
Yield 5 Cups, 15-20 serving(s)
Number Of Ingredients 5
Steps:
- Roughly chop radishes and scapes.
- Add cashews and water to blender. Blend until smooth, then add other ingredients and blend until preferred texture.
- Serve with sliced radishes, pita chips or crackers. Make approx 5 cups.
Nutrition Facts : Calories 109.7, Fat 8.5, SaturatedFat 1.7, Sodium 247.8, Carbohydrate 7, Fiber 1, Sugar 1.5, Protein 3
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