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Feta Dip with Watermelon Radishes

Feta Dip with Watermelon Radishes


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Makes about 1 1/2 cups Servings

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 cups crumbled feta (about 7 oz.)
  • 3 tablespoons chopped fresh dill
  • 1/2 teaspoon freshly grated lemon zest
  • Thinly sliced watermelon radishes

Recipe Preparation

  • Heat oil in a small skillet over medium-high heat. Add pine nuts and stir until nuts are golden, 2–3 minutes. Let cool completely.

  • Purée feta, milk, sour cream, dill, garlic, and lemon zest in a food processor until smooth. Scrape dip into a bowl. Scatter pine nuts over, drizzling with any oil from skillet. Serve with watermelon radishes for dipping.

Recipe by The Bon Appétit Test Kitchen,Photos by Kimberley HasselbrinkReviews Section

Farm Shares

  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons pine nuts
  • 1 1/2 cups crumbled feta (about 7 oz.)
  • 1/4 cup whole milk
  • 1/4 cup sour cream
  • 3 tablespoons chopped fresh dill
  • 2 garlic cloves, minced
  • 1/2 teaspoon freshly grated lemon zest
  • Thinly sliced watermelon radishes
    Heat oil in a small skillet over medium-high heat. Add pine nuts and stir until nuts are golden, 2-3 minutes. Let cool completely.

Add the feta, cream cheese, yogurt, olive oil, pepper, and fresh dill to a food processor. Blend until it&rsquos smooth and creamy.

In a separate bowl, toss the tomatoes, cucumbers, bell peppers, radishes, and olives in a little bit of olive oil. Set aside.

Spread the creamy feta dip onto a large, shallow platter. Gently spoon your seasoned salad veggies on top of the dip. For a beautiful presentation, add fresh cilantro as a garnish and serve with a side of pita or naan bread.


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How to make our Watermelon Radish and Goat Cheese Crostini:

We blended soft goat cheese with a little cream cheese until smooth and creamy. Then we stirred in bits of our Preserved Lemons, a little garlic and mild snipped fresh chives. We spread each crispy slice of toast with the cheese mixture and added a thin slice of vibrant watermelon radish twisted into a flower.

The Bread:

  • Choose the long, thin Italian or French bread loaves and cut them into 1/4 or 1/2-inch slices.
  • Brush both sides of the slices with olive oil and place them on a baking sheet in a single layer. Toast them for about 8 minutes until they are golden brown.
  • Flip them over and toast the opposite side to a golden brown.

The toasts should be crisp and crunchy. Let the toasts cool completely while preparing the radishes and the cheese mixture.

Watermelon Radish and Goat Cheese Crostini

The Watermelon Radishes:

  • Scrub the radishes under cold water to remove any soil, trim the top and the tail off. Use a vegetable peeler to remove a thin layer of the radish skin, but, peeling the radish is optional as it is not necessary to do so.
  • Slice the radish into paper-thin rounds. A mandoline is an ideal tool but a sharp knife will also work. Reserve the slices on a plate.

The Goat Cheese Mix:

  • Blend the softened goat cheese, cream cheese and cream together until smooth and creamy. Stir in the grated garlic and the preserved lemon bits. If you do not have a jar of preserved lemons on hand substitute with a teaspoon of lemon zest. Next, fold in the snipped chives.

Assembling the Watermelon Radish and Goat Cheese Crostini:

  • Spread the top side of each toast with a generous tablespoonof the goat cheese mixture. To create the radish flowers, cut each radish slice from the center to the edge and fold the slice into a cone shape. Place the flower seam-side down on top of the cheese-covered toasts.
  • To create double flowers, cut and shape smaller rounds and place inside the larger flowers. Garnish each crostini with a sprig or two of either arugula or frisée and transfer them to your prettiest serving plate.

If you have any of the watermelon radish slices left, make a small bouquet to garnish the appetizer plate. Or simply wrap them in a paper towel and place them in a small closable plastic baggie. They will keep refrigerated for at least a week in the refrigerator.


Salad&rsquos always better on a stick. Here&rsquos what we like to call a twist on a traditional Caprese, using sweet watermelon and tangy feta in place of tomatoes and mozzarella. Not only is it simple to make, but the char marks will make you feel like a total grill master.


As long as you have a blender or juicer, this recipe will take you a grand total of five minutes to pull together. We'll be sipping ours by the pool, thank you very much.

For even more great recipes, check out our first cookbook, Only the Good Stuff.

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Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices


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Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.

© 2021 Condé Nast. All rights reserved. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Ad Choices