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Sugar Snap Peas and Radishes with Horseradish-Chive Cream Cheese

Makes: 8  servings Prep 30 mins Start to Finish 30 mins
Sugar Snap Peas and Radishes with Horseradish-Chive Cream Cheese


  • 1/4 pound  sugar snap peas
  • 12 small to medium radishes
  • 1/2 cup  chilled whipped cream cheese
  • 1 tablespoon  well-drained bottled horseradish
  • 1 tablespoon  well-drained bottled pickled ginger, finely chopped
  • 2 tablespoons  finely chopped fresh chives, plus whole chives for garnish


1. Bring a 2-1/2-quart sauce pot of water to boil. Add salt and peas; blanch until just crisp-tender, about 1 minute. Drain in a colander and transfer peas to a bowl of ice and cold water to stop cooking. Drain and pat dry. Cut a lengthwise slit along the inside curve of each pea to create a pocket for filling. Trim lengthwise along the outside curve of pea to create a flat surface so that pea will stand up once filled. Trim radishes and halve lengthwise.

2. Whisk together cream cheese, horseradish, and ginger in a bowl; salt and pepper to taste. Stir in chopped chives. Spoon into a small heavy-duty plastic bag and snip end to form a small hole. Pipe cream cheese mixture into opening of each pea and transfer to a serving platter. Pipe cream cheese mixture in a decorative pattern on cut side of radishes. Transfer to platter and garnish with whole chives. Makes 8 servings.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)60,
  • Fat, total(g)5,
  • chol.(mg)15,
  • sat. fat(g)4,
  • carb.(g)3,
  • fiber(g)1,
  • pro.(g)1,
  • sodium(mg)65,
  • Percent Daily Values are based on a 2,000 calorie diet