Radishes with Creamy Anchovy Butter
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This elegant low-sugar snack pairs the peppery crunch of fresh radishes with a rich, savoury whipped butter. By blending salty anchovy paste with garlic and a touch of bright lemon juice, you create a sophisticated dip that balances the natural earthiness of the vegetables. It is a classic French-inspired combination that celebrates simple, high-quality ingredients, making it a wonderful choice for those looking to reduce their sugar intake without compromising on depth of flavour.
Ideal as a light appetiser for a dinner party or a nutritious afternoon snack, this dish is as beautiful as it is delicious. Use vibrant French Breakfast radishes for a traditional look, or halved garden radishes for a punchier bite. The butter can be prepared in advance and chilled, though it is best enjoyed at room temperature for the perfect dipping consistency.
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Ingredients for Radishes with Creamy Anchovy Butter
1 1/2 sticks unsalted butter, softened
2 tablespoons anchovy paste
1 garlic clove, chopped
1/4 teaspoons fresh lemon juice, or to taste
24 small radishes such as French Breakfast variety
or 12 regular radishes, halved
How to make Radishes with Creamy Anchovy Butter
Blend butter in a food processor with anchovy paste, garlic, and lemon juice until smooth. Season with salt. Serve as a dip for radishes.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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La información de esta página ha sido revisada por médicos cualificados.
16 Enero 2026 | Publicado originalmente
Autores:
Editores de recetas del Reino Unido
Revisado por expertos
Editores de recetas del Reino Unido
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