I first sampled this utterly addictive Radish Dip at my friend, Amy's house last summer. One Fritos Scoop in and I was hooked. The radishes are just perfect here, imparting a crispy, fresh, peppery crunch with each bite, not to mention, the gorgeous sparks of hot pink that peek through the creamy dip. The lemon and zest add a splash of brightness, and the dill is just the herb to tie it all together. For a fancy re-mix, try spreading it over some slices of pumpernickel and topping with lox for an elegant brunch. Or, for a quickie dinner, try mixing it with some hot angel hair pasta and veggies for an impromptu cream sauce primavera. If you are the type of person who almost always chooses salty over sweet, then this Green Olive Dip will make you swoon. I discovered this fantastic recipe on Leite's Culinaria and fell head over heels for the stuff. David Leite, author of The New Portuguese Table, came by the dish when he visited a lovely restaurant in the south-central region of Portugal. He suggests serving it with a platter of crudités, crackers or bread, or, even as a topping for grilled fish. The rich, full-bodied, savory flavor of this dip comes from oil-packed anchovies that have been blended into the mix. Amazingly, it is also made without any of the usual suspects associated with dips (cream cheese, sour cream, or mayonnaise). Instead, the luscious, creamy texture is made from "milk mayonnaise", created by whipping up whole milk and adding oil in a thin stream until an emulsion forms (similar to regular mayo, minus the eggs). For best results, be sure to heed Leite’s warning of using an immersion blender or small blender. For extra olive-y flavor, I use olive oil rather than vegetable oil. Whip this baby up ASAP. Your savory-tooth will thank you. And, it is killer with a dirty martini. Last, but not least, a classic staple -- cool, creamy, good ol’ Guacamole. I'll have to thank 10 for $10 Safeway for this one. That big bin of shiny, buttery avocados was just calling my name. I like to keep it simple with guac. Just some diced tomatoes, garlic, lemon juice, cilantro, salt and pepper to accent this big bowl of pale green gorgeousness. You can add some red onion if you’re into that kind of thing (I may keep my distance when you try to talk to me, but I won't judge you). Avocados are the star here. I prefer keeping some generous chunks of them in the mix. And the best part of this recipe? It makes a boatload. You can never have too much guacamole. The weather may be on the fritz now, but when BBQ weather strikes back, don't forget to dip. Oh, I feel a whoomp comin' on...
Recipe courtesy of Amy Powers
- 1 cup finely chopped radishes
- 8 ounces cream cheese
- 1 tablespoon lemon juice
- Zest of 1 lemon
- 2 tablespoons mayonnaise
- 1 teaspoon finely chopped dill
- 1 teaspoon salt
- 1 clove garlic, minced
- Mix together all the ingredients and serve (preferably with Fritos Scoops).
Recipe Source: LickMySpoon.com.
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