Easy Easy Radish Spread ♥

Easy Easy Radish Spread, another simple vegetable starter ♥ AVeggieVenture.com, just radishes, green onion and cream cheese. Creamy with a little bit of radish heat!
Hey, fellow vegetable lovers! Today I've got a really easy vegetable appetizer recipe for you. It's just radishes, a little green onion and cream cheese. The combination is a great mix of heat and creaminess, easy to spread on crackers or sandwiches, toss with steamed vegetables or even gobble by the spoonful!

Fresh & Simple. Budget Friendly. Just Three Ingredients! Great for Meal Prep. Weight Watchers Friendly. Low Carb. Naturally Gluten Free.

Am I Right?

You can never have enough easy appetizers in the recipe box! This one's a winner, all around! Easy. Fast. Cheap. A tad unusual. On-hand ingredients. Delicious. Did I say I like it?

(And I sure do love using crisp, colorful, spicy radishes in appetizers, here's another idea. Do try Easy Easy Radish Appetizer! What do they have in common? Easy Easy + Radishes.)

But the idea today is to mix a vegetable-cream cheese spread by mixing grated radish and cream cheese, a lot like those small little tubs of Philadelphia Cream Cheese spreads. With experimentation, I like it made in two different ways.

Texture Choices

There are two ways to make this Radish Spread, with quite different results.

MORE RADISH-Y I love this one's texture! Just grate the radishes on large holes of a box grater, the one you use for grating cheese. (I've had the same four-sided grater for years but like this looks of how this two-sided cheese grater (affiliate link) folds flat for storage. Handy!) Here you can get away with less cream cheese, a mere four ounces which is good if that's what you happen to have or want to reduce dense calories.

MORE CHEESE-Y This version is wonderful too and is easier to spread, a much finer texture, thanks to being processed in the food processor. You do use more cream cheese, a full eight ounces.

Easy Easy Radish Spread, another simple vegetable starter ♥ AVeggieVenture.com, just radishes, green onion and cream cheese. Creamy with a little bit of radish heat!

Just updated. First published way back in 2006.


Hands-on time: 10 minutes
Time to table: 10 minutes

8 ounces (225g) trimmed red radishes, about 10 radishes
3 green onions (scallions), white and green parts both, cut into 1-inch lengths
4 ounces (112g) low fat (or other) cream cheese, room temperature
Salt & pepper to taste

Grate the radishes on the large holes of a box grater, throwing the ends into a mini food processor. Chop the radish ends and the green onions in the food processor until finely ground. In a bowl, stir together the grated radishes, processed green onions, cream cheese and salt and pepper. Makes about 1-1/3 cups.

8 ounces (225g) trimmed red radishes, about 10 radishes
3 green onions (scallions), white and green parts, cut into 1-inch lengths
8 ounces (225g) low fat (or other lower) cream cheese, room temperature
Salt & pepper to taste

Process the radishes and green onions in a food processor until finely grated. Add the cream cheese and finish processing until smooth. Season to taste with salt and pepper. Makes about 2 cups.

Fresh radishes with radish greens are more expensive than bags of radishes but they also taste fresher. To my taste, they're worth the extra expense. You may need to buy a couple of bundles to have enough.
Full-fat cream cheese works here but so does my personal preference, Neufchatel, the lower-fat cream cheese. I'm not a fan of the non-fat versions of cream cheese and avoid them.

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Still Hungry?

More Easy Vegetable Appetizers

~ Beet Pesto ~
~ Tuna & White Bean Dip ~
~ Asparagus Tapenade ~
~ more appetizer recipes ~
from A Veggie Venture

~ Cucumber Dip with Feta ~
~ Bacon-Wrapped Dried Apricots ~
~ Easy Shrimp Bites ~
~ more appetizer recipes ~
from Kitchen Parade, my food column

Looking for healthy new ways to cook vegetables? A Veggie Venture is home to hundreds of super-organized quick, easy and healthful vegetable recipes and the famous asparagus-to-zucchini Alphabet of Vegetables. Join "veggie evangelist" Alanna Kellogg to explore the exciting world of common and not-so-common vegetables, seasonal to staples, savory to sweet, salads to sides, soups to supper, simple to special.

© Copyright Kitchen Parade
2006, 2014 & 2020

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. AnonymousMay 29, 2006


    I am new to your site but I am loving all the photos and recipes I am seeing. On my to try list is the watercress/basil/mint salad with mangoes.

    Have a question about this radish dip though. I know radishes usually taste a bit bitter. With this recipe and the use of cream cheese, does it cut the bitterness of the radish a bit. Just wondering. Thanks for sharing!


  2. Hi Jenn -- there wasn't the least bit of bitterness with this, just what I would call a tiny radish 'bite'. All the cream cheese tempers the heat. I don't think you'll be disappointed ... and it's SOOO easy, yes?!

    I hope you come back often. And don't hesitate to ask questions. Once a new cook said, Should I drain the potatoes before mashing them? Oops!

  3. AnonymousMay 29, 2006

    AK - Thanks for the quick response. I can't wait to try some of the recipes on your website. The oatmeal slump looks very interesting also. I am looking forward to trying many of your recipes. Thanks again.


  4. yum! i never thought of using radishes in a dip...i usually just end up dipping them!

  5. AnonymousMay 31, 2006

    Oh wow! It's so different, summery, refreshing. I think I'm going to try this one the next time I host my girls' night gals. Thanks!

  6. This looks delicious. I'll definitely have to try it.

  7. AnonymousMay 29, 2008

    This really intrigues me. I saw the nutrition info per serving; however, unless I'm really blind, I couldn't see what amount of dip a serving actually was.



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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna