Photo: John Kernick
Feta Snack with Spring Radishes
Though good with any fresh vegetable, this sharp, creamy feta dip, smoothed with a little buttermilk, is exceptional with crisp spring radishes. Much as in the combination above, salt and fat mellow any heat from the raw radishes. Cheesemaker Mary Rigdon of Decimal Place Farm has been brining her goat’s milk feta to order for us every week since Miller Union opened. If you have a local farmers’ market that sells fresh cheeses, look there first for good-quality feta. I love the little pink, purple, or red garden variety radishes for this dip.
8 ounces goat’s milk feta, preferably in brine
1⁄4 to 1⁄2 cup buttermilk
1⁄2 teaspoon flaky sea salt
1⁄2 teaspoon freshly ground black pepper
Extra virgin olive oil for finishing
Radishes and other vegetables for dipping
In a medium bowl, crumble the feta. With a rigid whisk, smooth out the feta first, then add buttermilk 1 tablespoon at a time until the mixture is smooth and the consistency of a creamy dip. Spoon the mixture into a small serving bowl and top with flaky sea salt, black pepper, and olive oil. Serve with raw radishes or other crudités.
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