Adapted from “Asparagus to Zucchini”
1-2 T. horseradish (optional)
1 T. chopped chives or minced green onion
1 t. dill
½ t. salt
1 c. finely chopped radishes
8 oz. cream cheese
Mix all ingredients in medium bowl.
Cover and refrigerate 1-2 hours. Serve with crackers or crusty French bread. Makes about 2 cups.