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Recipe

Watermelon Radishes with Lemony Herb Ricotta Dip

ByNancy Duran April/May 2019 Issue

Servings:8 as an appetizer

The beautiful watermelon radish is best eaten raw, as cooking diminishes its signature spicy flavor and striking color. This creamy, lemony dip is the perfect complement to the zesty, snappy radish.

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  • 16 oz. fresh whole-milk ricotta (about 2 cups)
  • 1/3 cup finely chopped fresh mint, plus small leaves for garnish
  • 1/3 cup finely chopped fresh flat-leaf parsley, plus small leaves for garnish
  • 1 clove garlic, minced or grated
  • Finely grated zest of 1 large lemon
  • 1-1/2 Tbs. fresh lemon juice
  • 1 Tbs. extra-virgin olive oil
  • 2 tsp. whole milk; more as needed
  • Kosher salt and freshly ground black pepper
  • 4 watermelon radishes, sliced
  • Flaky sea salt, for serving

Nutritional Information

  • Calories (kcal) : 120
  • Fat Calories (kcal): 80
  • Fat (g): 9
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 30
  • Sodium (mg): 190
  • Carbohydrates (g): 3
  • Fiber (g): 0
  • Sugar (g): 0
  • Protein (g): 7

Preparation

  • In a medium bowl, combine the ricotta, chopped herbs, garlic, lemon zest and juice, oil, and milk. Stir to combine, and season to taste with kosher salt and pepper. Add more milk as needed to create your desired consistency. Scoop into a serving bowl, and garnish with the parsley and mint leaves. Sprinkle the radishes with flaky sea salt, and serve.
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  • momsstuffing| 03/25/2020

    Delicious and easy!

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