Radish Dip

Here’s a very simple – and tasty – way to use fresh radish and green onion just pulled from your garden.  It is adapted from a recipe found in Marion Morash’s 1982 Victory Garden Cookbook (ISBN 978-0394707808).  This dip is excellent as a bruschetta topping, and we’ve also cooked it down to a thick paste and then used it as an enchilada filling.  Makes about 1 quart. 

3 cups stemmed & washed radishes, thoroughly dried and coarsely chopped. 
2 cups green onions, washed, dried, trimmed & coarsely chopped
1 cup chevré
3/4 cup sour cream
Salt and freshly ground black pepper to taste

Place radish and green onions in a food processor and process until finely chopped.  Beat together the chevré and sour cream and combine with the radish/onion mixture.  Season with salt and pepper.

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