Radishes are one of the first crops to pop up in the spring—a sign that warm days are coming and heavy winter eating is coming to an end. They’ve got a crisp crunch and bright spice, but somehow still have a root-crop earthiness about them.
Crudités is just a fancy way of saying raw, bite-sized vegetables served with a dipping sauce. In this recipe, that slightly spicy bite of the French breakfast radish pairs perfectly with creamy and salty feta.
Radish Crudités with Creamy Feta Dip
– Wash and cut the greens off 1 bunch French Breakfast Radishes. (Reserve greens for another use.)
– In a food processor, combine:
1 cup crumbled feta cheese
1/2 cup plain yogurt
juice of 1 lemon
2 minced garlic cloves (or two stalks green garlic)
a handful of chopped chives (or scallions)
pepper (to taste)
– Pulse ingredients into a creamy consistency. Serve as a dip for radishes and other raw veggies.
Alternatively, you can make a thicker spread with a pop of color by mixing a ½ bunch of grated radishes into the feta dip. Serve on top of a piece of crusty bread or (in my case) some gluten-free crackers.
Text and photography by Kate Darlington – Blooming Glen Farm second year intern, Colorado native, and food lover.