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.)