6 hard-boiled eggs
Scant 1/4 c. pickle relish
1/4 c. mayonnaise or salad dressing
2 Tbsp. finely chopped chives or green onions
1 tsp. flavorful mustard
Prepare two – four hours ahead of serving time. In small bowl blend together cream cheese, lemon juice, dill weed, salt and garlic. Add chopped radishes and stir until blended. Cover; refrigerate for at least two hours. Garnish with a radish rose and parsley. Serve with corn chips or other sturdy chips or crackers. Makes two cups.