This is Not Whipped Cream

June 17, 2009


So, this dip is what I mistook for whipped cream the other night.  Yes, I brought this to sandwich between layers of strawberry shortcake and strawberries.  In my defense, it didn’t have the garnishes in it yet – it was just white.  But trust me, it’s much better served with crackers than with chocolate sauce.

This is a great recipe to have in your repetoire because it has few ingredients and takes next to no time.  It also tastes really good and can be made one day ahead.  It’s a lovely place to put all those gorgeous radishes you are seeing at the farmer’s markets.


One Year Ago: Feta and Ricotta Cheese Skillet Pie

Feta-Radish Spread
Adapted from The Martha Stewart Living Cookbook, The New Classics
Serves 4-6

Martha tells you to make your own pita chips here but I simply ran out of time.  I brought my clients store-bought pita chips instead.  Another change I made was to use more yogurt (a full 7 oz. container instead of the 1/4 cup she called for) to eliminate the need for olive oil in the spread.

1 package sheep’s milk feta cheese (7 or 8 ounces), coarsely chopped
1- 7 oz. container Greek yogurt (DT: I used low fat)
2 tbsp. fresh lemon juice
3 tbsp. coarsely chopped fresh flat-leaf parsley
4 radishes, quartered and thinly sliced

Pulse the feta, yogurt, and lemon juice in a food processor just utnil the mixture is thick and spreadable, about 10 pulses.  Transer to a medium bowl, and stir in the parsley and radishes.  Serve with pita chips or crackers.  (The dip can be made, without the radishes and parsley, 1 day ahead.  Cover and refrigerate.  Add parsley and radises just before serving.)


  1. Tee hee. You’re funny. This dip looks delish!

    Comment by Emily — June 17, 2009 @ 9:28 am

  2. Great idea for this coming Summer…looks very refreshing with the radish in it. Yummie! Great pictures!

    Comment by Juliana — June 17, 2009 @ 1:27 pm

  3. I love radishes, but I never really use them. I can never think of how to use them in anything besides a salad. Thanks for this idea. Looks great!

    Comment by redmenace — June 17, 2009 @ 3:43 pm

  4. Yaey I was looking forward to this post! You seriously need to just stop posting or something though because I have saved way too many of the recipes you’ve posted and my list of “things to make” is getting infinitely longer! I also had to save the feta and ricotta skillet cheese pie.

    Comment by Ashley — June 17, 2009 @ 4:53 pm

  5. Feta radish spread. I am sold on the radish in there.

    Comment by elra — June 17, 2009 @ 7:27 pm

  6. That sounds great! And, I may be getting more radishes in my CSA today. Just in time.

    Comment by lisaiscooking — June 17, 2009 @ 8:06 pm

  7. I just discovered sheep’s milk feta and Greek yogurt recently, and it’s been a yummy relationship so far. This looks like a great use for the two. I don’t use radishes much, mainly because I haven’t known what to do with them. I will look for these at the farmer’s market this weekend.
    Thank goodness this never made it into the strawberry dessert.

    Comment by Tammy — June 17, 2009 @ 9:41 pm

  8. The more yoghurt the better. Yum!

    Comment by Eralda — June 18, 2009 @ 4:16 am

  9. Hi Dana,

    Just stopping by to say hello! I made this delicious and easy dip this morning so I’d have something yummy and healthy to snack on today. Thanks for the recipe!

    Comment by Steph — May 20, 2010 @ 5:54 pm

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