8 red radishes, quartered
4 oz sliced Norwegian smoked salmon
1/4 (loose) cup fresh dill
1 shallot, minced
8 oz brick Greek Cream Cheese with Greek Yogurt
1 tablespoon mayonnaise
1/4-1/2 teaspoon garlic powder
zest from one lemon
freshly ground black pepper
Add the radish to a food processor. Pulse into small bits. Add the salmon and pulse twice. Add the remaining ingredients and pulse until a relatively smooth dip forms. Refrigerate at least 1 hour prior to serving.
We’ve gone a bit radish crazy here. They are in season and just so fresh and good looking at the farm store and even the regular grocery, I keep finding myself coming home with a pound or so of them even if I didn’t have anything in mind to make with them. I wanted something to have with an easy dinner of panini so I decided to make a dip. I used my new favorite Greek cream cheese (my best supermarket discovery of the spring!) to make it a bit lighter, fresh dill from the garden and tons of radishes and my other true love, smoked salmon. It came out pink (why didn’t I expect that?) that looked quite cheerful on the plate. I was nervous how it would turn out because, let’s be honest, it is a odd flavor combination but it was zippy, fresh tasting and just a little smoky. It is equally delicious on vegetables and chips. I bet you could even use the leftovers as a sandwich spread!