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Radishes with Goat's Cheese Dip

I love this idea for a simple but delicious canapé. It was passed on to me from Sue, a foodie friend. It’s a great one for relaxed summer entertaining, barbecues or picnics. Peppery radishes are served with a zingy and salty goat's cheese dip. It’s as easy as they come, just mix the dip ingredients together and artfully arrange the radishes - and that is it. Easier still would be to just use aioli for the dip. Take your pick.

Of course, you can plunge any other vegetable into the dip, but vibrantly coloured radishes with their leaves still attached not only look good and rather dramatic but stop everyone getting too messy.


1 bunch of radishes, preferably with leaves attached

50gms creamy goat's cheese (mine was Chavroux from Waitrose, it's light, salty and low calorie)

60gms creme fraiche (I used half fat, to keep the dip a little lighter still)

2 tsp finely chopped chives

2 tsp finely chopped preserved lemon (I used Belazu from Waitrose)

Salt and pepper

Radishes are super easy to grow yourself, then you can be sure to have the leafy tops.


Wash and dry radishes.

Mix the creamy goat's cheese and creme fraiche together.

Stir in the chopped chives and finely chopped preserved lemon.

Season well to taste. Arrange the radishes on a platter and place the dip along side.

The dip can be made the day before and stored covered in the fridge. Just give it a quick stir and its ready to go.

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