• 3 Ratings

We used a combination of 'French Breakfast,' 'White Icicle,' and 'Pink Beauty' radishes, but you can use any variety you'd like.



Ingredient Checklist


Instructions Checklist
  • Make the dip: Stir ricotta, parsley, dill, and basil in a medium bowl. Season with salt and pepper.

  • Serve radishes with bowls of dip, butter, and fleur de sel.

Cook's Notes

Dip can be refrigerated in an airtight container up to 2 days. When the weather is hot, sprinkle radishes with crushed ice before serving to keep them crisp.


3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1