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You can make the herb butter a few hours ahead and store it in the fridge. Some water will seep out of the lettuce as it sits; just bring the dip to room temperature and give it a good stir to reincorporate the water before serving.

Mark Bittman
Recipe by Cooking Light December 2011

Gallery

Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
15 mins
total:
15 mins
Yield:
Serves 12 (serving size: 4 teaspoons butter and 4 radish halves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place first 7 ingredients in a food processor; process until combined, scraping sides of bowl occasionally. Serve with radish halves for dipping.

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Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

38 calories; fat 3.9g; saturated fat 2.4g; mono fat 1g; poly fat 0.2g; protein 0.3g; carbohydrates 0.9g; fiber 0.4g; cholesterol 10mg; iron 0.3mg; sodium 56mg; calcium 13mg.
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