Creamy Spring Onion and Radish Dip ~ two of spring’s freshest ingredients come together in this crunchy, creamy, irresistible dip! Make it skinny with veggie sticks, or pair it up with pita chips or a grilled baguette.
Radish dip? Not convinced?
Imagine your favorite creamy onion dip livened up with the peppery crunch of spring radishes. You just can’t go wrong with that sour cream and onion flavor vibe, and the radishes help keep this dip feeling light and fresh, which I love. Oh, and by the way, there’s no cooking of any kind involved ~ mix 6 simple ingredients together and you’re done!
We’re all itching to get back to some form of normal, and bringing the appetizer hour outside is a good start. But let’s face it, we need to give hummus a rest; it’s fabulous, but we’ve been there, and it’s time to branch out and try something new.
Radish 101 ~
Radishes are usually an afterthought ~ a few slices used as a garnish here and there. But they deserve more. The first time I tried the classic French appetizer of radishes served with butter and salt, I realized I’d been underestimating the humble radish for too long. Radishes are at their very best this time of year, and this recipe makes the most of them.
- Radishes are loaded with vitamins and minerals. They’re a low carb and low calorie veg.
- Look for radishes that have fresh greens attached. The greens are edible too, you can use them in salads or sauté them.
- Wash radishes well, they tend to be gritty because they’re a root vegetable that grows under ground.
- There are lots of varieties of radish, but the type you’re likely to see at your grocery store are the small round red spring radishes, like the ones I’ve used in this recipe.
- Radishes can be eaten raw, pickled, roasted, or sautéed.
This recipe easily uses up a whole bunch of little round radishes, so it’s a great recipe if you’ve got loads of them coming out of your garden or busting out of your CSA box. Green onions are the perfect match, though chives, dill, or tarragon would also work well, just make sure to use fresh herbs for the best flavor.
The freshest, most vibrant radishes will come from your farmers market or local CSA
Locate your nearest market or CSA (community supported agriculture) using this handy locator tool from Local Harvest. Just type in your zip code and find great resources for local produce, which is always best.
Make a meal of it ~
We made a dinner out of this dip (one of my favorite things to do) by pairing it with a simple freshly baked, chewy focaccia and a big salad. The creaminess of this dip makes it satisfying enough for a meal in my book. Any kind of bread or crackers would be great, or try serving it with crunchy crudités.
More recipes to highlight our favorite late spring produce ~
- Fried Rice with Asparagus and Peas
- Spring Salmon Salad Platter
- Sheet Pan Frittata with Spring Greens
- Whipped Basil Ricotta with Spring Crudite
- Shaved Apple and Radish Salad
Creamy Spring Onion and Radish Dip
Equipment
- mandoline slicer (optional but helpful)
Ingredients
- 3/4 cup sour cream
- 1/2 cup mayonnaise
- 1/8 tsp salt
- 1 1/2 cups radishes, very thinly sliced. *See Notes
- 1/2 cup green onion, trimmed and thinly chopped. Use the white and green parts.
- fresh cracked black pepper, to taste
Instructions
- Combine all the ingredients in a bowl and mix well. Reserve a little of the sliced green onion for a garnish.
- Chill until ready to serve, sprinkle with extra green onion and black pepper. Serve with crackers, chips, bread, or vegetable crudité.
Notes
Nutrition
We had a dip contest at work and I wanted to try something different. Very tasty. We ate it on bread slices and pita chips.
This sounds delicious! I will make it very soon ~ Thanks Sue!
I love this dish. It reminds me of a recipe from Eastern Europe which also uses radishes.on fresh baked rye crackers or bread I think this about as good a flavor as can be. Thanks
I used all whole milk yougart, some lemon juice, garlic, in other words, wants around and your imagination
I’m glad to hear you loved the yogurt version Gerry 🙂
Hey Sue, been following for a while and love that you know the taste of French radishes(I grew up in France and used to eat them with a fresh crunchy baguette and lots of fresh butter!)
I make a dip starting with Alouette, then mix in a little mayo and sour cream in food processor. Eat it with fried wonton skins. Let me know what you think!
I’ll definitely try your dip Young, especially with those wonton skins, they’re such fun to fry up.
What is Alouette please?
It’s a garlic and herb flavored soft cheese, sort of like Boursin, Mary.