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Radishes with Dill Cream Cheese
cream cheeses are the easiest spreads you can make. To turn them
into dips, you can simply add more milk to achieve a softer
consistency. You could make this appetizer with pretty much any
combination of flavored cream cheese and raw veggie that suits
your fancy (carrots, cucumbers, celery and peppers would all
make fine substitutes).
4-5 sprigs dill
4 oz. cream cheese, at room temp.
1 tsp. milk
salt to taste
makes 24, serves 6
filling is it? insubstantial, but tasty -- to make a more
filling appetizer, halve the radishes latitudinally
1. Trim off the ends of the
radishes. Slice the radishes into disks, approximately ¼" thick.
Use the sharpest knife you have.
In a small bowl, add the milk to the cream cheese. Using a pair of
scissors, snip the dill into the bowl. Stir the mixture until
well-combined. If the mixture appears very thick, add a drop or two more
of milk. Sprinkle salt to taste.
Transfer the cream cheese mixture to a pastry bag. Using the cake
decorating tip of your choice (I chose the large star tip), carefully
squeeze the mixture out in a neat s-shape on top of each radish disk.
Arrange the radishes neatly on a platter, and garnish with a sprig or
two of dill, if desired.
out this related article:
the fine art of finger
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