When it comes to snacking on veggies, you've got some choices to make. Sure, you can eat them in their raw, crispy state, or you can follow my lead by roasting them until mellow and tender and then blending them into an ultra-creamy dip.
Inspired by radish butter, the textured spread that makes everything it touches more delicious, this dip builds on that with deeper flavors and creamier nuances. Roasting the radishes both mellows the spicy bite and concentrates their flavor (soaking up the butter in the process), in the most wonderful way.
Get the Recipe for Radish Butter: Matt & Ted Lee's Radish Butter
Like most dips, there are numerous ways to serve up this creamy pink-hued version. Pair it with sliced veggies, like cucumbers, peppers, broccoli, snap peas, or go meta with more radishes. And you can never go wrong with a fresh baguette, pita chips, crackers, or pretzels. This dip also doubles as a lovely sandwich spread.
Butter-Roasted Radish Dip
Serves 6 to 12
1 medium bunch
thinly sliced chives
Zest form 1/2 lemon
Salt and fresh-ground black pepper
Preheat the oven to 400°F.
Clean the radishes, remove the greens and stems, cut into quarters, and place on a parchment-lined baking sheet. Cut the butter into small pieces and dot over top of the radishes. Season lightly with salt and pepper.
Roast the radishes for 20 to 25 minutes, stirring once halfway through, until they're soft and browned. Remove from the oven and cool.
Transfer the radishes to the bowl of a food processor, and pulse until broken down into small pieces, but not puréed. In a medium bowl, mix together the radishes, yogurt, chives, and lemon zest, and season with salt and pepper. Serve immediately, or store in a covered container in the refrigerator until ready to serve.