Saturday, July 30, 2011

Spicy Radish Dip

Garden Chef Megan McCarthy introduced visitors to the radical world of radishes, specifically the ‘Giant of Sicily’ radish, on the weekend of June 10 and 11. High in vitamin C and potassium, good for the liver and gall bladder, antiviral, antibacterial, and antifungal, these little red gems pack a major nutritional punch. Not to mention, with their high water content and clean, crisp crunch, they make for refreshing snacks on a hazy summer day.

When you eat radishes at home, don’t discard the leafy stuff. Radish tops have twice as much vitamin C as the radishes themselves. They are delicious when cooked in a little bit of garlic and olive oil, like any other hearty green.

To avoid a runny dip, shred the radishes in a food processor first and let them sit in a bowl while you prepare the other ingredients. That way, some water can fall to the bottom of the bowl.

This recipe calls for Greek yogurt (a lower calorie replacement for sour cream), goat cheese (instead of cream cheese for additional flavor), and chipotles for a nice kick.

Chef Megan wrung out the shreds of radish over the sink to let out more water. Then she blended everything together in a food processor.  In the end we enjoyed a pretty pink dip that could be mistaken for crab dip.

Spicy Radish Dip

1 bunch radishes, cleaned and trimmed
1 clove garlic
16 oz Greek yogurt, plain
3 oz creamy goat cheese
2-3 chipotle peppers, seeded
1 tsp lemon zest
1 T fresh lemon juice
salt and pepper, to taste
2 green onions, chopped

Shred fresh radishes with grater or food processor. Squeeze out excess liquid and set aside in large mixing bowl.

In food processor, combine garlic, Greek yogurt, goat cheese, chipotle peppers, lemon zest, lemon juice and salt and pepper until blended. Add yogurt mixture to radishes and stir. Add in green onions and stir. Refrigerate for 1 hour before serving. Serve radish dip with crudité, pita chips, crackers or bread.

Find printable versions of the Garden Chef recipes here.

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