12 sm Radishes
2 tb Dill or basil, fine chopped
8 oz Cream cheese
Lemon juice (opt'l.)
Wash and trim radishes. In a food processor fitted with a steel
blade, grate radishes and herbs briefly. Blend in cream cheese and
lemon juice. Refrigerate. Serve on crackers or thin slices of bread.
Recipe developed by Ellen Ogden. In "The Cook's Garden" catalog,"
Vol. 9, No. 1. Spring 1992. Pg. 48. Posted by Cathy Harned.
