Radish Spread

The Fourth of July is rapidly approaching, flag cakes, watermelon, and burgers on the grill.  I don’t have big holiday plans yet, but I do have a fun recipe to share.  I made Martha Stewart’s feta-radish spread last week and think it would make a nice addition to any summer BBQ.

Feta–Radish Spread
3 tablespoons extra-virgin olive oil
8 oz package sheep's-milk feta cheese
1/4 cup plain whole-milk Greek yogurt
2 tbp fresh lemon juice
3 tbp coarsely chopped fresh flat-leaf parsley
4 radishes



Begin by coarsely chopping the parsley and quartering and thinly slicing the radishes. 



Next, cut the feta into small cubes or chunks and place it in a medium bowl with the Greek yogurt, olive oil, and lemon juice.  Do not add in any salt, the feta is naturally salty.  I used an immersion blender to combine the ingredients, but pulsing the ingredients in a food processor is the preferred technique.  Either way, combine until smooth.



Once the feta mixture is smooth, stir the sliced radishes and parsley in with a spatula.  Serve this spread with toasted pita triangles, pita chips, crackers, or sliced veggies.  I enjoyed it with lots of baby carrots.