2 cups (8 ounces) halved or quartered radishes
1 cup chopped scallions (or spring onions), white and green parts
½ cup (or more to taste) packed chopped fresh parsley
8 ounces (or more) cream cheese, softened
4 ounces feta cheese, crumbled (optional)
1 Tablespoon fresh lemon juice
¾ teaspoon salt (start with less if you're including the feta)
Several grinds of fresh pepper
Cottage cheese (optional)
Whiz the radishes, scallions, and parsley in a food processor until finely chopped. Add the cream cheese, feta cheese (if using—or you can always stir it into part or all of the batch later), lemon juice, salt, and pepper and process until smooth, scraping down the sides of the processor bowl as necessary. Add more cream cheese if you'd like a thicker sandwich spread, or stir in (or process in) some cottage cheese if desired.
Serve with fresh veggies, crackers, pita chips, pretzels or baguette slices. Try a slice of bread with radish spread and smoked salmon, or stir the spread into steamed broccoli. It will keep in the fridge for 3 days.