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Radishes with Creamy Anchovy Butter

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

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.

Disclaimer

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.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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