Food & Cooking Recipes Appetizers Radishes with Herbed Ricotta Dip, Sweet Butter, and Fleur de Sel 3.0 (3) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 12 We used a combination of 'French Breakfast,' 'White Icicle,' and 'Pink Beauty' radishes, but you can use any variety you'd like. Ingredients 1 pound low-fat fresh ricotta cheese 2 tablespoons finely chopped fresh flat-leaf parsley 1 tablespoon finely chopped fresh dill 1 tablespoon finely chopped fresh basil Coarse salt and freshly ground pepper 4 bunches radishes, trimmed if desired ¼ cup (½ stick) sweet unsalted butter, softened, for serving Fleur de sel, for serving Directions 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. Print