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Radish Dip

Relish radishes? Then you'll like Eileen Frederickson's dip—it gets its zesty taste right form that root crop. To really show it off, serve the dip in a bowl made from red cabbage, like Eileen does at her Caledonia, Wisconsin home.—Eileen Frederickson, Caledonia, Wisconsin
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    1-1/2 cups


  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 1 cup finely chopped radishes
  • 1/2 cup finely chopped onion
  • 2 teaspoons dried parsley flakes
  • 1/2 teaspoon seasoned salt
  • 1 small head red cabbage, optional
  • Assorted fresh vegetables or crackers


  • In a small bowl, beat cream cheese and butter until smooth; stir in the radishes, onion, parsley and seasoned salt. Chill for at least 1 hour.
  • To make a cabbage serving bowl, hollow out the head of cabbage, keeping the core at the bottom intact and removing enough interior leaves so that a 1-in. shell remains. Add dip; serve with vegetables or crackers.

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