Radish dip recipe



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Radishes don't need much preparation to make them a tasty spring starter. Or, if you feel lazy, leave them whole and dip them.

2 people made this

IngredientsServes: 4

  • 225g cream cheese, at room temperature
  • 1 tablespoon lemon juice
  • 1 tablespoon minced fresh dill (or 1 teaspoon dried)
  • 1 garlic clove, minced
  • 1 bunch radishes
  • salt and pepper

MethodPrep:5min ›Ready in:5min

  1. Stir cream cheese with lemon juice till creamy. Add dill and garlic and mix well.
  2. Wash, trim and minced radishes. Add to cream cheese and still until evenly combined.

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Reviews & ratingsAverage global rating:(1)


Radish Dip

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PICNIC-PERFECT RADISH DIP RECIPE

As promised in our picnic date post, we’re back to share additional photos and a legit review of the refreshing summer dip you will not want to miss! This radish dip works for fancy dinners just as well as breezy picnics. The delicious, zesty recipe will be your go-to for sharing with friends and loved ones, and you can make it in advance to avoid any last-minute stressing! Here’s what Melissa has to say:

“Andy is a huge fan of radishes, so I knew this Radish Dip recipe from Martha Stewart would be a hit! Make it ahead of time and refrigerate until you’re ready to serve. You can put this dip on just about everything! The radishes give it a nice crunch, and feta and lemon give it a bright tangy kick.”

PICNIC-PERFECT RADISH DIP

𔂿 pound radishes (about 25), julienned, plus whole radishes, for serving

𔃁 ounces feta cheese, crumbled (3/4 cup)

𔂿 teaspoon finely grated lemon zest, plus 3 tablespoons fresh lemon juice (from 2 lemons)

𔂿 1/2 teaspoons coarse salt

𔂿/3 cup chopped fresh dill

Recipe Prep & Styling // Melissa Johnson of Best Friends For Frosting


Ingredients for Radish Tuna Bites

This recipe is super simple and you don't need much to make it! Here's what to get.

Watermelon Radish - You'll need one watermelon radish. You don't need to peel it but make sure to scrub the outside well and pull off any little roots.

Can of Tuna - You'll need one, 12 ounce can of tuna. I used albacore, but you can use any type you like/have on hand.

Mayonnaise - You'll need 2 tablespoons of mayonnaise for this recipe.

Sriracha - You'll need at least 1 teaspoon of sriracha (or other hot chili paste). If you love spicy food, add a tablespoon instead of a teaspoon!

Kosher Salt - You'll need 1 teaspoon of kosher salt. Kosher salt is less concentrated than regular salt, so half this amount if you are using regular table salt.

Optional Toppings - You can use a pinch of paprika, sesame seeds, and microgreens to top these radish bites. They add great color and flavor!


Red radishes are in season year-round at supermarkets, and they're so common that they can often be ignored. But visit your regional farmers' markets in the spring and summer and the selection of rainbow-hued radishes available to you can be so diverse that they're impossible to miss. Elegant French breakfast radishes, photogenic watermelon radishes, and pastel candy-colored Easter egg radishes line up and challenge (and maybe even intimidate) the average shopper: What should you do with these beautiful vegetables? Because the radish suffers the curious fate of being both invisible and seasonally desirable, we're sharing our all-time best radish recipes so that you'll feel inspired to never pass them by again.

What's the first thing you think about when considering a radish? Is it that signature crunch, or do you remember their peppery bite? That snapping combination of crispness and assertiveness is what makes radishes so appealing and useful, allowing the cook to play with complementary textures and flavors.

Then there is the question of raw or cooked: Which is the better way to enjoy your colorful haul? Raw, the purist's approach is a plateful trimmed radishes, a pat of excellent butter, and a dish of flaky sea salt. We have plenty of variations on that theme. In salads, the brilliantly hued outline of shaved, diced, or julienned radishes is stunning. Radishes add an energizing flourish to meals that seem half-dressed without their raw brightness (think tostadas and tacos), and they offer a vital mineral punch to rich foods like breaded pork chops or a roasted side of salmon.

Once cooked, radishes become sweet, and they can both make up the substance of savory meals or be an easy side. In short, they're as versatile as they are bright and colorful. And with the recipes here, you'll soon see that radishes deserve a place on your shopping list&mdashand your dinner plate&mdashall year long.


Shrimp Canapes with

Radishes and Heart of Palm

SERVES: 6 | PREP TIME: 15 min

INGREDIENTS

  • 4 hearts of palm (1″ diameter), rinsed and cut into 1/4″ thick coins (you’ll need 24)
  • 2 T. plus 1/4 tsp. fresh lime juice
  • 2 T. olive oil
  • pinch of sugar
  • 2 T. mayonnaise
  • 1/4 tsp. finely grated lime zest
  • pinch of cayenne
  • 24 large peeled and deveined cooked shrimp
  • 6 large radishes , sliced 1/4-inch thick (you’ll need 24)
  • 24 fresh cilantro leaves
  • salt and pepper to taste

DIRECTIONS

  1. Arrange the heart of palm slices on a plate and sprinkle with 2 tablespoons of the lime juice, olive oil, sugar, and salt. Set aside to marinate while you prepare the shrimp.
  2. In a medium bowl, stir together the remaining 1/4 teaspoon lime juice, mayonnaise, lime zest, cayenne, shrimp, salt, and pepper.
  3. Drain the hear of palm slices and paty dry with a paper towel. Place a heart of palm slice on each radish slice. Top with a piece of shrimp and garnish with a cilantro leaf.

We love a good radish recipe and you will too! These Shrimp Canapes with Radishes and Heart of Palm provide the perfect appetizer or salad for your next gathering.

Korean Spicy Radish

Salad


yield: 2 cups.
Prep Time:10 MinutesReady In:10 MinutesServings:16

Nutrition

View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 787

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.


Radish dip recipe - Recipes

The first time I saw daikon radishes at the farmer’s market I thought they were giant parsnips. I snapped up several, amazed at how inexpensive they were. What a surprise when I got home and realized I had purchased four radishes the size of my forearms!

Daikon radish is a versatile, inexpensive, low-calorie ingredient that is popular in Japanese, Chinese, Filipino, and other Asian cuisines. It can also be substituted for plain red radishes in almost any dish. One of the most popular among daikon preparations is pickled, either in kimchi or refrigerator pickles:

There are also several great recipes for warm radishes out there. When cooked, Daikon loses its crunch and forward flavor and softens into a mild complement for other ingredients.

My favorite recipe for daikon radish is this creamy radish dip. Although it’s a significant step up over packaged ranch, this spicy white dip is about as accessible as the giant root gets. It makes for a wonderful introduction to daikon radish for kids or picky eaters. Plus, if you’re scrambling for an easy, last-minute potluck offering, this is your recipe! It has just four ingredients, and takes minutes to put together. If you don’t have daikon on hand, a bunch of red or black radishes work well in this recipe, too. Just know that the resulting dip will be pink or gray, according to the color of the radish skin.

Daikon Radish Dip (yields about 1.5 cups)
1 large daikon radish
1/2 teaspoon salt
4 cloves peeled garlic
8 ounce package cream cheese

Peel garlic, and combine with cream cheese and salt in a food processor. Wash and dry the radish. Use a vegetable peeler to remove the skin plus any root hairs. Cut a five-inch section of the radish, discarding the top and end of the vegetable. Chop that section into inch-long pieces and add those to the food processor bowl. Pulse in the food processor until dip has a creamy texture with no big pieces of radish. For best results, chill finished dip in the fridge overnight. This firms up the texture of the dip and keeps it from getting watery. Serve with crudite or use as a sandwich spread with leftover Thanksgiving turkey.


Radish Chips

Have a garden? Growing radishes? Well, why not make some chips?

Ingredients

  • 20 whole Radishes
  • 1 Tablespoon Olive Oil
  • 1 teaspoon Curry Powder
  • ¼ teaspoons Turmeric Powder
  • ¼ teaspoons Garlic Powder
  • ¼ teaspoons Paprika
  • 1 pinch Salt
  • 1 pinch Cracked Black Pepper

Preparation

Preheat your oven to 350ºF.

In the meantime, slice your radishes approximately 1/4 inch thick, adding them to a microwave safe bowl. When you are done slicing, cover the bowl with plastic wrap and place in the microwave for about 40 seconds to soften them up.

Remove the plastic wrap, drain any liquid, and add them to a larger bowl.

Add the olive oil and seasonings. Mix well to coat all of the radishes.

To a baking sheet lined with parchment paper, add the sliced radishes. Cook for approximately 15 minutes, then take out and flip, reduce the heat to 225ºF and cook for another 20 minutes.

Keep an eye on them and check the texture. You will notice they will begin to shrink in size and crisp up. This is what you want. Remove from the oven, plate and serve.

The great thing is that my kids had a major interest in them when I removed them from the oven. My oldest, who is always suspicious of new food, shunned away but the other two dug right in and really liked them.

Sweet, and slightly bitter, these were a pretty fun snack and would be great mixed into trail or Chex mix. Enjoy.


Radish Raita

Mix together yogurt, mint, chile, onion, and lime juice. Gently fold in radishes season with salt. Serve raita drizzled with oil and topped with cilantro and more grated radish.

How would you rate Radish Raita?

I loved this dish. It was full of flavor and paired very well with the lamb Adana kebabs I made. I used cilantro because I am not of fan of mint. I may give dill a try the next time I make this dish just out of curiosity.

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